Product Information
Flavourless, odourless, and crystal clear, gelatine leaves are the perfect way to elevate your culinary creations. Ideal for making soft, fluffy marshmallows, silky panna cotta, and delicate jellies with ease. This product is halaal friendly.
Rule of Thumb for Dosage (per 500ml of liquid)
- Jellies – 6 leaves
- Cream Dishes with Egg Yolk – 4 leaves
- Creamed Dishes to be Turned Out – 8 Leaves
Information
| Weight | 0.02 kg |
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Ingredients & Allergens
Ingredients: Gelatine (Bovine Hide Splits)
Instructions
Step by Step to Perfect Setting
- Cover the gelatine leaves with cold water and allow to swell for about 5 minutes.
- Remove the softened gelatine from the water and gently squeeze out the excess water.
- In dishes prepared while cold (cream dishes, whipped cream):
- Place the softened gelatine into your base of choice (milk, cream, fruit juice) in a pan over a low heat while stirring continually - do not bring to the boil.
- Slowly add your other cold ingredients to the gelatine (never the other way around) and mix slowly until blended completely.
- In dishes prepared while warm (jellies):
- Blend in the softened gelatine directly with the warm cream or liquid until it has dissolved.
- Do not boil the liquid with gelatine as it will lose its setting power.
- Setting: After preparation, place in the refrigerator to set and form a gel. The necessary setting time varies from recipe to recipe.
- Turning Out: Some gelatine dishes are turned out before serving. To do this, separate the edge of the jelly from the mould using a knife that has been dipped in warm water. Briefly dipping the outside of the mould in water, also helps to loosen the jelly.