The purest form of neutral gelatin available with a strong set. Use to make molds, aspics, fondants icing, chaud/froid (jelled white sauce to glaze hams, turkeys, etc.) and desserts. Perfect to top and seal homemade pâtés. 6 gelatin sheets are sufficient for 2 cups (500ml) of liquid. Basic Directions: Soften the required number of gelatin sheets individually in cold water (about 5 minutes). Remove gelatin sheets from water, and drain. Following either the "hot" or "cold" preparation directions below. Hot Preparation: Heat the liquid to be set. Add drained gelatin sheets. Stir unit gelatin sheets are dissolved. Cold Preparation: In a small saucepan, over low heat, gently stir gelatin sheets until completely dissolved. Fold into recipe, before gelatin begins to set. Chill recipe until set (about 2 hours). Tip: Fresh kiwi, pineapple, papaya and figs are not suitable for use with gelatin. Ingredient: pure gelatin
Due to possible ingredient changes please always check allergen information on the packaging.