Bronze Gelatine leaves from French company Sainte Lucie, 140 bloom, premium quality. Leaf gelatine tends to be favoured by professionals as it gives a smoother, clearer consistency than powdered gelatine.

Four leaves are roughly equal to three teaspoons of powdered gelatine. Direction of use: Soak the required number of sheets of gelatin for 5-7 minutes in cold water. Remove and squeeze out excess water gently. Then add directly to warm preparations or separately heat and dissolve to be added to cold preparations. Chill finished preparation for at least 8 hours. The manufacturer recommends 16g of gelatine leaves per litre of preparation.

Gelatine leaves are great to use for pannacotta, jelly, bavarois, mousses or even soft marshmallows.

In the 1880s, Sainte Lucie was one of the first French importers of vanilla and spices from Madagascar. The Parisian brand lives and thrives today, keeping bakers and confectioners all over the world supplied with high-quality natural ingredients. Along with the famous Madagascan vanilla, Sainte Lucie’s range also includes a variety of gelatines, sauces, coulis, sugars, pectin, and their own top-grade pistachio paste.