Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Gelatine along with all the trcipes employing Gelatine presented on this site, with 84 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Gelatine recipes added to this site.

These recipes, all contain Gelatine as a major wild food ingredient.

Gelatine (also known as gelatin), a name derived from the French gélatine is a translucent brittle solid substance that's nearly tasteless and which is derived from the collagen inside animals' connective tissue. On a commercial scale, gelatin is made from by-products of the meat and leather industry, mainly pork skins, pork and cattle bones, or split cattle hides. Recently, by-products of the fishery industry began to be considered as raw material for gelatin production because they eliminate most of the religious obstacles surrounding gelatin consumption. It is used as a setting agent for sweet or savoury jellies and pudding fillings. Gelatine comes in powder form or in leaves and is tasteless.

Special kinds of gelatine are made only from certain animals or from fish (known as K-gelatin) in order to comply with Jewish kosher or Muslim halal laws. Vegetarians and vegans may substitute similar gelling agents such as agar, nature gum, carrageenan, pectin, or konnyaku sometimes referred to as 'vegetable gelatines' although these are carbohydrates rather than proteins.