Leaf Gelatine comes as gold strength sheets in a 1kg box. Professionals tend to favour leaf over powder because it sets with a smoother, clearer consistency. For more information on sugars and gelling agents click here.

How Do You Use Leaf Gelatine?

Soak the sheets you need one at a time in cold water for 5 to 7 minutes, then lift them out and gently squeeze away the excess. For a warm mixture, stir the softened sheets straight in until they dissolve completely. For cold dishes such as creams and mousses, warm the squeezed sheets gently until they melt, without letting them boil, then slowly add the cold mixture to the gelatine - never the other way round. Chill for at least four hours before serving.

Setting Strength and Dosage 

These gold strength sheets measure 185 to 230 Bloom. Twelve sheets set one litre of liquid, and four leaves are roughly equal to three teaspoons of powdered gelatine, so converting a recipe written for powder is simple. Counting sheets rather than spoonfuls also keeps each batch setting the same way.

Who It Suits and Storage

It is made from pork gelatine, so it is not suitable for vegetarians, or for halal or kosher diets. It carries none of the 14 major allergens. Keep the box sealed at room temperature, away from damp, and it will keep for five years.