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Fine Leaf Gelatine, as used by professionals, gives a beautifully clear transparent set and also delivers a melt-in-the-mouth texture to terrines, mousses and jellies.


Pork Gelatine


4 leaves sets approx. 1 pint (570ml) of liquid. Soak the gelatine leaves in cold water for 5 minutes. Squeeze out excess water. Place the soaked leaves in a saucepan and over a very low heat, melt slowly. Do not let the mixture boil as this can prevent a good set being achieved. For a firmer set in larger moulds, large terrines, enriched jellies or mousses, use 5 leaves per 1 pint (570ml) liquid.

Each pack contains 12 leaves and sets approx. 1.7litres (3 pints)



Dr Oetaker Leaf Gelatine

Pack size: 20g