Gelatine dipping |Only Cookery. This is a really handy technique to apply to many preparation. In this case is a chicken liver parfait, but you can use a frozen mousse for example or even a cold cured fish. For now we will explore on how to use the gelatine bath. First thing we need to look into, is the texture of the liquid or puree you are going to use to coat our preparation. It can’t be too liquid otherwise it won’t old the parfait once it melts. For example, I’ve used orange puree made from orange segments, the texture is not a puree but not even liquid like a juice. At this sort of dense juice I’ve added some herbs and spices cold infused over night, then I’ve set it with gelatine leaves. We will start by exploring how to use the gelatine bath. First thing we need to look into, is the texture of the liquid or puree you are going to use to coat our preparation. It can’t be too liquid otherwise it won’t old the parfait once it melts. For example, I’ve used orange puree made from orange segments, the texture is not a puree but not even liquid like a juice. At this sort of dense juice I’ve added some herbs and spices cold infused over night, then I’ve set it with gelatine leaves. Strain the herbs; Soak the gelatine till soft; Warm up 125g of puree mix add the gelatine and glucose, stir till the gelatine is completely dissolved; Add to the rest of the remaining puree; Bring the mix at a temperature between 30 to 35°C; Make sure your frozen preparation has been kept at least at -18°C; Using either a thin wooden stick or a syringe needle ( click here to see video ) deep you frozen item into the gelatine bath, depending of the thickness you are looking for, repeat it or hold it down; Place it over a light oiled silpat or a tray wrapped with plastic wrap also slightly oiled to avoid sticking; For the jelly, cold infuse 500g orange puree, 20g fresh coriander leaves 20g & 20g fresh crushed chilly 20g.