Dr. Oetker Platinum Grade Leaf Gelatine 13g

Platinum Grade Leaf Gelatine 13g from Dr Oetker high quality leaf gelatine a traditional ingredient for binding and strengthening jellies, mousses, creams and more gives a firm structure to sweet and savoury creations pack contains 8 pork gelatine leaves approx 13g nett PLEASE ...Platinum Grade Leaf Gelatine 13g from Dr Oetker high quality leaf gelatine a traditional ingredient for binding and strengthening jellies, mousses, creams and more gives a firm structure to sweet and savoury creations pack contains 8 pork gelatine leaves approx 13g nett PLEASE NOTE: certain fruits cannot not be used with gelatine, including fresh pineapple, kiwi, papaya, mango and ginger. The enzymes in these fruits break down the gelatine proteins. Cook them in water first if you want to use them with gelatine.

How to use: Use the quantities of gelatine and liquid as stated in your recipe. 4 leaves per approx. 1 pint (570ml)of liquid.

Soak the gelatine leaves in cold water for 5 minutes. Remove from the cold water and squeeze out any excess water. Place the soaked leaves in a saucepan with the liquid you want to set and melt slowly over a very low heat.

Do not let the mixture boil as this can prevent a good set. For a firmer set in a larger mould, large terrines or mousses, use 5 leaves per 1 pint (570ml) liquid. 4 leaves of gelatine are the equivalent of approximately 12g of powdered gelatine.