Gelatin is the secret to many a delicious dessert, but to use it correctly for the best end result, you'll also have to bloom ...

Gelatine is tasteless and comes in powdered form or in transparent leaves. Sprinkle powdered gelatine over cold water and leave to soak and swell, then stir it into hot liquid until dissolved.

Chelsea Burgess, chef-instructor of pastry and baking arts at the Institute of Culinary Education’s New York City campus, explains that blooming occurs when powdered gelatin is hydrated.

5 Leave to cool then transfer to the fridge to set. If using powdered gelatine always add the powder to the liquid to stop it going lumpy. If using leaf gelatine, always soak first in cold liquid ...

Gelatine is tasteless and comes in powdered form or in transparent leaves. Sprinkle powdered gelatine over cold water and leave to soak and swell, then stir it into hot liquid until dissolved.