Directions

1. Gelatin can't be added directly into the recipe. It needs to be mixed with a little bit of water before being added in order to hydrate (or "bloom") the grains of gelatin.  It will take on a spongy consistanc and  and eventually set into a solid if not used right away.

   If this happens, it's best to soften it back into a liquid before adding it to the rest of the recipe. This is easily and quickly done by setting the bowl with the gelatin in a small saucepan filled with an inch of water over medium-high heat.

2. Melt your sponged gelatin into warm liquid, or melt on its own easily and quickly by setting the bowl with the gelatin in a small saucepan filled with an inch of water over medium-high heat. The microwave can also be used on medium power setting for a couple of seconds.
   
3. Gelatin starts to work pretty quickly once it's added into the recipe, so be sure the mold you're using is ready and waiting. If it does start to set up and you're not quite ready, you can re-heat the base to soften the gelatin again. This won't damage the gelatin or its ability to make your recipe solidify. Also, it's best to add the gelatin as one of the very last steps in cooking.
4. Time, Temperature, and Concentration: These three things affect how quickly and strongly the gelatin works. The longer your finished recipe sits, the more rubbery and solidified it gets. The cooler the temprature the quicker it will set, so if you are really in a hurry, you can place it in the freezer for a while.  Do be careful not to freeze it bacause that will spoil your finished product.  The consentration of gelatin in liquid will obviously affects how solid it becomes (more gelatin makes it more solid).
5. A Few Random Final Facts:
   • One tablespoon of gelatin will set two cups of liquid
   • One package of powdered gelatin is roughly equal to one tablespoon.
   • Four sheets of gelatin equals one tablespoon of powdered gelatin.
   • If a recipe says to "bloom" or "sponge" the gelatin, that means to hydrate it in a small amount of water.
   • Too much sugar can prevent gelatin from setting as do the enzymes in certain raw fruit, specifically pineapple, paw-paw, kiwi and mango.  First cook these fruit for 5 min before using them with gelatin.

   

   I am the vine, ye are the branches: He that abideth in me, and I in him, the same bringeth forth much fruit: for without me ye can do nothing.
   (Joh 15:5)