Whether you are making jello-shots, candy, or unbaked cheesecakes, it is important that the gelatin completely dissolves, to avoid unpleasant gummy clumps.
The secret to working with gelatin is a technique referred to as “blooming.” To do this, mix the liquid and the gelatin together with a fork until forms the consistency of apple sauce. Let it sit for several minutes to fully hydrate, before mixing in the other ingredients. This should allow the softened gelatin to integrate smoothly leaving you a lump free end product. We bloom our gelatin before mixing in the bubbling hot syrup when we make our marshmallows, and it gives us the light, fluffy texture we love.
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