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.
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
This product does not contain any ingredients which have to be labelled according to Food and Drug Regulation. Due to possible ingredient changes, please always check the allergen information on the package.