Dr. Oetker Platinum Grade Leaf Gelatine Default Title
Dr. Oetker Platinum Grade Leaf Gelatine
Dr. Oetker Platinum Grade Leaf Gelatine Default Title
Dr. Oetker Platinum Grade Leaf Gelatine

Dr. Oetker Platinum Leaf Gelatine - 8 Sheets

Elevate your desserts with Dr. Oetker Platinum Grade Leaf Gelatine, the professional-grade choice for flawlessly smooth and clear jellies, marshmallows, and terrines. This high-quality gelatine ensures perfect setting every time, delivering a melt-in-your-mouth texture that will impress.

  • Premium Setting Qualities: Achieve superior texture and clarity.
  • Melt-in-the-Mouth Texture: Experience unparalleled smoothness.
  • Professional-Grade Quality: Used by culinary experts worldwide.
  • Convenient Packaging: Each pack contains 8 leaves, enough for multiple uses.
  • Versatile Application: Ideal for jellies, marshmallows, and terrines.
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£4.44
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£4.44
In Stock
Available From  | ASDA

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Description
Description
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Dr. Oetker Platinum Grade Leaf Gelatine is the finest quality leaf available and is used by professionals. Giving you the perfect set everytime, it's great for jellies, marshmallows and terrines. The finished set is clear and smooth and delivers a melt in the mouth texture.Each pack contains 8 leaves. 4 Leaves will set one pint of liquid.
Premium setting qualities, Used by professionals for superior texture and clarity, Softer and more melt in the mouth texture


Storage
Store in a cool, dry place.

Preparation and Usage
4 leaves sets approx. 1 pint (570ml) of liquid.Soak the gelatine leaves in cold water for 5 minutes.Squeeze out excess water.Place the soaked leaves in a saucepan and over a very low heat, melt slowly.Do not let the mixture boil as this can prevent a good set being achieved.For a firmer set in larger moulds, large terrines, enriched jellies or mousses, use 5 leaves per 1 pint (570ml) liquid.

Recipes
Get Baking!Use the quantities of gelatine and liquid as stated in your recipe. 4 leaves sets approx. 1 pint (570ml) of liquid.Soak the gelatine leaves in cold water for 5 minutes.Remove from the cold water and squeeze out any excess water.Place the soaked leaves in a saucepan with the liquid you want to set and melt slowly over a very low heat.Do not let the mixture boil as this can prevent a good set being achieved.For a firmer set in larger mould, large terrines or mousses, use 5 leaves per 1 pint (570ml liquid).4 leaves of gelatine is the equivalent to approximately 12g of powdered gelatine.

Package Type
Sachet

Recycling Information
Sachet - Paper - Widely Recycled; Wrap - Plastic - Not Currently Recycled

Other Information
Full Product Name:Pork Fine Leaf Gelatine Platinum GradeStorage:Store in a cool, dry place.Best Before End See back of pack.

Ingredients
Pork gelatine
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Customer Reviews
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Shipping Details
Shipping Details
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