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LA PATELIÈRE Premium Quality Gelatin Sheet 11g


Very easy to work, it provides a suppleness and creaminess unequalled by other gelling agents. Gelatin is used as a gelling and thickening agent in confectionery, ice cream, panna cotta, bavarian, yogurt, charlottes… It is also used in light products, because it creates a certain volume without adding calories.

Gelatin can be bought as leaves, 1/2 leaves or in powder form.

Gelatin is thermo-reversible, which means that it melts when heated and solidifies when cooled.It should be rehydrated in cold water 10 minutes before use. It is then incorporated out of the fire into a hot liquid (33°C or higher), until dissolved. Gelatin is soluble only in a hot liquid.Returning to a temperature below 30°C will result in gelling.

There is 16 g of gelatin for every 1 litre of liquid.There must be at least 0.8% of gelatin for a preparation to gelify. Freezing may take 2 to 6 hours depending on the amount of liquid.

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