Gold Grade Gelatine Leaf
£7.98
Jellies, Sauces, Meat Application, Gelatine Desserts, Marshmallows
Particularly Recommended for desserts: Cheesecake, Mousse, Panna Cotta, Jelly.
Pork Gelatine
| Energy | 336 kcal/1444 kJ |
| Protein | 83g – 91g |
| Carbohydrates | 0g of which sugars 0g |
| Fibre | 0g |
| Fat | < 0,6 g of which saturates < 0.3 g |
| Salt | < 1g |
Our Gelatine leaves, also known as gelatin sheets, are thin, transparent leaves commonly utilized in culinary applications.
These sheets play a crucial role in cooking and baking by aiding in the process of setting liquids into a gel-like texture.
Their remarkable versatility and capacity to create a smooth, stable consistency have established them as an essential ingredient in a wide range of recipes.
1. Soak Number of leaves for about 5 minutes in cold water. Remove and squeeze out gently.
2. For hot dishes stir the squeezed out gelatine directly into the hot mass.
3. For cold dishes (e.g. whipped cream) dissolve squeezed out gelatine in little hot water and then stir cold mass into dissolved gelatine – never the other way round.
4. Cool for 4 hours in refrigerator.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
Jellies, Sauces, Meat Application, Gelatine Desserts, Marshmallows
Particularly Recommended for desserts: Cheesecake, Mousse, Panna Cotta, Jelly.
Pork Gelatine
| Energy | 336 kcal/1444 kJ |
| Protein | 83g – 91g |
| Carbohydrates | 0g of which sugars 0g |
| Fibre | 0g |
| Fat | < 0,6 g of which saturates < 0.3 g |
| Salt | < 1g |
Our Gelatine leaves, also known as gelatin sheets, are thin, transparent leaves commonly utilized in culinary applications.
These sheets play a crucial role in cooking and baking by aiding in the process of setting liquids into a gel-like texture.
Their remarkable versatility and capacity to create a smooth, stable consistency have established them as an essential ingredient in a wide range of recipes.
1. Soak Number of leaves for about 5 minutes in cold water. Remove and squeeze out gently.
2. For hot dishes stir the squeezed out gelatine directly into the hot mass.
3. For cold dishes (e.g. whipped cream) dissolve squeezed out gelatine in little hot water and then stir cold mass into dissolved gelatine – never the other way round.
4. Cool for 4 hours in refrigerator.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
