Other
Gelatine Leafs
Thin sheets of collagen, usually from pig or cow skin and bone, dried into clear leaves. Soaked in cold water, they soften. Warmed, they dissolve and then set a liquid as it cools.
Origin
A refined form of gelatine for pastry work.
Flavour
None, if the leaf is fully dissolved. A poor dissolve tastes of glue.
How to use it
Bloom the leaves in cold water, squeeze them out, and melt them into a warm mixture.
Storage
Airtight and dry. They keep for a long time.
Recipes using it
Checking your allergy settings…
