Using gelatine
Gelatine sheets are simple to use. You just soften them in a large bowl of cold water and, after 5 to 10 minutes, stir them into a hot liquid, mixing well. I’d recommend buying a « magic whisk », which is particularly handy for all sorts of mixtures (vinaigrette, sauces…).
Then you have to find the right amount of gelatine so the dessert is neither too firm nor too soft. People sometimes think it’s better to add a bit more so the dessert holds, but the taste suffers if you have a heavy hand.
