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.
Make exceptionally transparent jellies and perfectly set panna cotta, mousse, and icing.
Dissolve completely.
Turn almost any dessert into a visually appealing masterpiece.
Also perfect for stabilizing, texturizing or thickening savoury dishes.
