Gelatine Leaves, red

Our red gelatine leaves specifically enhance fruity and savoury jellies and aspics. You can also make fool-proof cream-filled red berry tarts easily with the gelatine leaves. The pack contains 12 leaves of gelatine and is enough to set 1 litre of fluid (the equivalent of 2 packs of powdered gelatine).

Note: Gelatine tones down the sugar, salt, acidic ingredients and spices in your food. You should therefore only taste your dish once you have added the gelatine.

Preparation

1. Soak the gelatine in cold water for around 5 minutes, then squeeze it slightly.
2. For cold dishes: Heat and dissolve the soaked gelatine. Gradually add the cold dish to the gelatine, stirring constantly – not the other way around!
3. For warm dishes: Heat and dissolve the soaked gelatine. Add the gelatine to the warm dish, while stirring.
4. For hot dishes: Stir the soaked gelatine directly into the hot dish. Caution: Do not boil the gelatine!