TO AVOID clumping, dry, unflavoured gelatine should be mixed with a little cold water first for three to five minutes, to moisten and separate, before adding hot water.
Store gelatine desserts in a covered container, to avoid a thick rubbery skin forming on the surface.
Too much sugar can inhibit the setting process.
The more sugar in the recipe, the softer the gelatine.
Firmness varies on the ratio of water to gelatine and temperature.
You can melt down (gently, using a double-boiler) and re-chill gelatine several times before the mixture loses its thickening ability.
Gelatine takes twice as long to dissolve when used with cream or milk.
When using sugar with unflavoured gelatine, mix the sugar and gelatine first before dissolving.
Do not bring gelatine mixtures to a full boil or you risk losing its thickening properties.
