Sprinkle one 6.5g sachet of Dr. Oetker's Vege-Gel into at least 200ml of cold liquid, then heat to boiling point to set a pint of mixture. This vegan setting agent replaces gelatine in souffles, jellies, mousses, cheesecakes and terrines. It comes from Dr. Oetker, a trusted UK brand with a heritage of superior results since 1891.
Suitable for vegans. Our Vege-Gel is a vegan setting agent which is a great alternative to gelatine. Perfect for making a wide variety of vegan friendly sweet and savoury dishes, such as souffles, jellies, mousses, cheesecakes and terrines.
Ingredients: Dextrose, Gelling Agents (Carrageenan, Locust Bean Gum), Acidity Regulator (Calcium Acetate), Firming Agent (Potassium Chloride)
Allergy Advice: May Contain Eggs; May contain Egg.
Lifestyle: Suitable for Vegans; Suitable for Vegetarians
Nutrition:
| Energy | 1095kJ; 260kcal |
| Fat | 0g |
| - of which saturates | 0g |
| Carbohydrate | 55g |
| - of which sugars | 55g |
| Fibre | 20g |
| Protein | 0g |
| Salt | 1.3g |
Storage: Best Before End See seal of sachet....Store in a cool, dry place.
Usage: Get baking! Use quantities of Vege-Gel and liquid as stated in your recipe. One sachet (6.5g) sets 1 pint (570ml) of liquid. To dissolve the Vege-Gel pour at least 200ml of cold liquid into a jug or small bowl. Sprinkle the Vege-Gel onto the cold liquid and stir until completely dissolved. Heat the mixture to boiling point, use in accordance with your recipe. Work quickly throughout each step of the recipe as the mixture will set very quickly. Allow to set for one hour or until firm. Did you know? Vege-Gel is also great for vegan dessert, why not try using coconut or almond milk instead of cream in panna cotta.
