Louis Francois Gelatine sheets or leaves are a translucent sheet of gelatine for setting jellies and mousses or thickening sauces and purees. These gelatine sheets are gold grade, which is the highest quality of gelatine leaf – gold leaves have a bloom strength of 200 and weigh 2 grams compared to lower grades which offer less strength but weigh more. This means less is required to set your dish, and that it will also have a more reliable hold.
Gelatine leaves are the choice of gelatine by professional chefs as they offer a clearer finish with minimal impact of flavour and odour.
Usage: Melt the gelatine leaves in 200 ml of water, then add this solution to 700 ml of boiling water brought to boiling temperature. Then let cool, and reset in the fridge.
This 1kg size contains 500 sheets and is ideal for professional kitchens.
Ingredients: Gelatine from pork.
Storage: Store in closed packaging away from humidity and heat.
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