Halal-certified Gold Gelatin of bovine origin, 180 blooms, with gelling power of pork gelatin.
These gelatin sheets can be used both hot and cold (70°) , for desserts such as bavarois, panacottas, etc., and for savoury meat or vegetable aspics.
After hydrating the leaves in cold water for a few minutes and then wringing them out, simply add them to a warm or hot preparation.
Recommendations for use:
Quantities given as a guidelines only:
Mousses and Bavarians: 4 to 5 sheets/kg
Panna Cotta and jelly desserts: 5 to 6 sheets/L
Jellies and aspics: 10 to 12 sheets/L
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