Professional leaf gelatine, 150 pieces

Professional leaf gelatine, 150 pieces

Leaf gelatine is an indispensable gelling agent for fine patisserie. It ensures a stable consistency with a pleasantly soft bite in creams, fillings and glazes. The set contains 150 sheets, providing a practical supply for numerous applications. The range of applications is broad: cake fillings, mousses, creams, glazes, fruit jellies and even jelly babies can be prepared with it. Gelatine is particularly suitable for glazes thanks to its low solidification point of 25 to 35 °C. It is easy to use: soak the leaves in cold water and then squeeze out the gelatine well. Heat the gelatine slowly in a pan without boiling it - otherwise the binding power will be lost. As soon as the gelatine has melted, add a large dollop of the cream mixture and mix everything thoroughly. Then stir this mixture into the rest of the cream. This mixing prevents unwanted lumps. Please follow the instructions and steps in your recipe. Whipped cream is often folded in afterwards. As a guide: For soft creams, use about 3 leaves per liter of liquid, for firm desserts up to 8 leaves - depending on the ingredients and ambient temperature.