Gelatine example sentences

"Gelatine" Example Sentences

1. The dessert was made with gelatine and fresh fruits.
2. I always add gelatine to my homemade jelly.
3. Gelatine is commonly used as a gelling agent in foods.
4. The texture of the panna cotta was perfect because of the gelatine.
5. Vegetarians often avoid foods containing gelatine due to its animal origin.
6. Gelatine is also used in pharmaceutical capsules and tablets.
7. The marshmallows were held together with gelatine.
8. Some gummy candies contain gelatine to give them their chewy texture.
9. Gelatine sheets are easier to use than the powdered form.
10. The meatloaf was held together with gelatine as a binder.
11. The recipe requires the blooming of the gelatine powder beforehand.
12. The filling for the cream pie must be refrigerated with gelatine to set.
13. A key ingredient in a cheesecake is often gelatine.
14. The canned meat was preserved with gelatine.
15. Gelatine can also be used as a clarifying agent in beer and wine.
16. I accidentally bought vegetarian gelatine for my recipe.
17. My mother always adds gelatine to her homemade soup to thicken it up.
18. Rainbow jelly is made with layers of different colors of gelatine.
19. The fruit cocktail was suspended in a gelatine mold.
20. The protein content of gelatine makes it a popular supplement for bodybuilders.
21. The jelly beans were dusted with powdered gelatine.
22. A traditional French sauce, aspic, is made with gelatine and meat stock.
23. Gelatine is derived from collagen, found in animal connective tissue.
24. The chef used gelatine to create a savory mousse.
25. Gelatine-based foam can be used for molecular gastronomy.
26. The jelled consommé used a small amount of gelatine.
27. Flan can be made with gelatine to give it a firmer texture.
28. Gelatine is a key ingredient in the classic Italian dessert, panna cotta.
29. Gelatine can be used to make a vegetarian version of gummy candies.
30. During the Victorian era, gelatine dishes were a popular form of entertaining.

Common Phrases

1. Add gelatine powder to the warm liquid;
2. Let the gelatine bloom for a few minutes;
3. Stir the dissolved gelatine into the mixture;
4. Refrigerate the gelatine until set;
5. Use a gelatine mold to shape the dessert;
6. Mix the fruit with the gelatine mixture;
7. Whip the cream until it peaks and mix it with gelatine mixture;
8. Add gelatine sheets to the sauce for a thicker consistency;
9. Check the label to make sure the gelatine is vegetarian-friendly;
10. Be careful not to overheat the gelatine as it can lose its thickening properties.