Gelatin leaves - Dr. Oetker

Gelatine sheets (100% on pork).

Gelatine is a pure natural product used to firm cream cakes, creams, jellies and many other specialties.

Soak Dr. Oetker gelatin in cold water for 5 minutes. Place the sheets in the water one at a time to prevent them from sticking together. Take the softened leaves out of the cold water, drain them (or wring them out gently), and dissolve them in the liquid at a low temperature in a small saucepan or water bath.

Place in the refrigerator to set. Gelatin can also be softened in the microwave at low temperature. Dr. Oetker gelatin sheets are easy to measure out. One package of Dr. Oetker gelatin sheets is suitable for 1 L of liquid.

This gelatine type Gold extra is a 240 Bloom gelatine.

1 package contains 12 sheets, i.e. a total of 20 g of gelatin for 1 liter of preparation.

1 sheet is therefore equivalent to 1.66 grams of gelatin and is suitable for 80 milliliters of preparation.

Please note that the following fruits must be blanched so that the gelatin is not neutralized and the mixture does not separate.

Fresh kiwi, pineapple, mango, papaya and figs must be blanched or use canned fruit.

For more information on the different gelatins and their uses, see our blog post on this topic. You can find a link below in the "Related Articles" section. Gelatin...

No nutritional information