Wrapped airtight and kept in a cool, dry place, gelatin will last indefinitely. It is important to soften the gelatin in cold liquid, which dissolves the gelatin granules. The mixture should then be warmed over low heat; do not let it boil. Gelatin sets rapidly as it cools, so add to the base mixture while it is still warm

  • Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.

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