Simply good food - Et voilà
Simply good food - Et voilà
Gelatine
Gelatine leaf
Short facts : Has to be soaked in cold water
Gelatine leaf is a transparent, flavourless and odourless ingredient often used in cooking and baking. It is made from collagen obtained from animal by-products such as skin and bones. Gelatine leaf is commonly used as a thickening agent in various recipes, especially in desserts like panna cotta, mousses, custards, and jellies. The sheets of gelatine are soaked in cold water to soften them before being dissolved and mixed into the desired dish to give it a smooth and gelatinous texture. Pectin and agar agar are both plant-based and can generally be used as substitutes.
Gelatine powder
Short facts : Has to be soluble in hot water
Gelatine powder is a flavourless, odourless, and colorless powder derived from animal collagen, usually sourced from cow or pig bones and skin. It is commonly used as a gelling agent in food and cooking, particularly in making desserts like jellies, puddings, custards, and marshmallows. Gelatine powder is soluble in hot water and forms a gel when cooled, giving foods a smooth and gel-like texture. It is also used in the production of pharmaceuticals, cosmetics, and certain industrial products. Pectin and agar agar are both plant-based and can generally be used as substitutes.
