Application of leaf gelatine


Place the gelatine leaves in cold water and
allow to swell for approx. 5 minutes.
2. Squeezing dry:
Remove the expanded gelatine from the water and gently squeeze out the excess water.

3. Dissolving:
In dishes prepared while cold (cream dishes, whipped cream): after squeezing out the gelatine, dissolve in a pan over a low heat while stirring continually. Add a few tablespoons of the cold mass to the gelatine solution and mix both together. Then add the rest of the cold mass.
In dishes prepared while warm (jellies, aspic): blend in the
squeezed out gelatine directly with the warm cream or liquid
until it has dissolved. Do not boil the liquid with gelatine as
otherwise the latter loses its gelling power.

4. Gelling:
After the preparation of gelatine dishes, place in the refrigerator
to gel. The necessary gelling time varies from recipe to recipe.
5. Turning out:
Some gelatine dishes are turned out before serving. Separate the edge of the jelly from the mould using a knife that has been dipped in warm water.
Also briefly dip the mould in warm water, place a plate that has been run under cold water over the mould, turn upside down and briefly shake.

Rules of thumb for dosage (per 1/2 litre of liquid):

Jellies: 6 gelatine leaves

Cream dishes with egg yolk: 4 gelatine leaves

Cream dishes to be turned out: 8 gelatine leaves

Advantages and preparing of Leaf Gelatine

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