Fish gelatine

Gélatine de poisson

What it is

Cold-water fish build a collagen that has to stay flexible at sea temperature, so it carries far less proline than a pig's, and the gelatine made from their skins melts and sets several degrees lower. It is also the oldest form of the ingredient under another name: isinglass, from sturgeon swim bladders, was fining beer and wine centuries before sheet gelatine existed.

In the kitchen

Count on a fifth to a quarter more than you would use of leaf gelatine, and keep the finished dessert cold — a cold-water grade slumps at room temperature where a pork sheet holds. That low melting point is also its virtue: a jelly built on it releases its flavour the instant it enters the mouth.

Goes with

Yuzu Lemon Raspberry Cream White sugar Elderflower Passion fruit

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