This silver gelatine of bovine origin, Halal certified, with a bloom strength of 180, boasts equivalent gelling power to pork gelatine. These versatile gelatine sheets are suitable for use in both hot and cold preparations (up to 70°C). They are perfect for creating a variety of desserts, including bavarois and panna cotta, as well as savoury meat or vegetable aspics.
To use, hydrate the sheets in cold water for a few minutes, then wring them out before stirring into a warm or hot preparation.
Dosages as a guide:
Mousses and Bavaroises: 4 to 5 sheets per kg
Panna Cotta and jellied desserts: 5 to 6 sheets per litre
Jellies and aspics: 10 to 12 sheets per litre
Bloom Conversion:
All recipes recommended by Chef Philippe are designed with 200 bloom gelatine. If you don't have 200 bloom gelatine, you can perform the following calculations for a given amount (e.g., 10 g) of gelatine:
Equivalence between leaf gelatine and powder gelatine:
When the bloom is the same, the equivalence between leaf gelatine and powder gelatine holds true. For example, 10g of leaf gelatine with 200 bloom is equivalent to 10g of powder gelatine with 200 bloom.
When purchasing this product, you will earn:
500 loyalty points = 5€ automatically deducted from your next order*
* Voucher redeemable within 12 months
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