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. 6 gelatin sheets will set 500ml of preparation.
Gelatine leaves are great to use for pannacotta, jelly, bavarois, mousses or even soft marshmallows.