Gelatin (optional)

Description

Gelatin is colorless and nearly odorless, available in powder or sheet form; when dissolved and cooled, it creates a transparent, elastic jelly with a delicate, neutral flavor note, which does not alter the dish's profile. As an animal-derived product, it is primarily a source of collagen and protein with low fat and carbohydrate content, which may support joint, skin, and gut health, although it is not a complete protein and cannot replace a varied diet. In the kitchen, gelatin perfectly stabilizes desserts (mousses, panna cotta, jellies), terrines, aspics, and fillings, improving structure and consistency; for plant-based diets, agar-agar can be used. Dry gelatin should be stored in a sealed container in a cool, dry place away from moisture; prepared products are best chilled and freezing should be avoided, as it can damage the texture.