£4.44
Elevate your desserts with Dr. Oetker Platinum Grade Leaf Gelatine, the professional-grade choice for flawlessly smooth and clear jellies, marshmallows, and terrines. This high-quality gelatine ensures perfect setting every time, delivering a melt-in-your-mouth texture that will impress.
- Premium Setting Qualities: Achieve superior texture and clarity.
- Melt-in-the-Mouth Texture: Experience unparalleled smoothness.
- Professional-Grade Quality: Used by culinary experts worldwide.
- Convenient Packaging: Each pack contains 8 leaves, enough for multiple uses.
- Versatile Application: Ideal for jellies, marshmallows, and terrines.
Description
xStorage
Store in a cool, dry place.
Preparation and Usage
4 leaves sets approx. 1 pint (570ml) of liquid.Soak the gelatine leaves in cold water for 5 minutes.Squeeze out excess water.Place the soaked leaves in a saucepan and over a very low heat, melt slowly.Do not let the mixture boil as this can prevent a good set being achieved.For a firmer set in larger moulds, large terrines, enriched jellies or mousses, use 5 leaves per 1 pint (570ml) liquid.
Recipes
Get Baking!Use the quantities of gelatine and liquid as stated in your recipe. 4 leaves sets 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 being achieved.For a firmer set in larger mould, large terrines or mousses, use 5 leaves per 1 pint (570ml liquid).4 leaves of gelatine is the equivalent to approximately 12g of powdered gelatine.
Package Type
Sachet
Recycling Information
Sachet - Paper - Widely Recycled; Wrap - Plastic - Not Currently Recycled
Other Information
Full Product Name:Pork Fine Leaf Gelatine Platinum GradeStorage:Store in a cool, dry place.Best Before End See back of pack.
Ingredients
Pork gelatine
