The fact that gelatine is to be found in all of Europe’s leading kitchens is due to its versatility and its unique properties. Scarcely any other ingredient opens up such a wide range of possibilities and allows for so many creative ideas. In the new recipe brochure from Gelatine infocenter five renowned, leading European chefs reveal their favourite dishes with gelatine.

Representing Germany is the successful television chef Andreas C. Studer. He conjures up classic dishes with a Mediterranean flair. Jill Cox is the cookery expert from Great Britain. The author of numerous articles on food and wine, and long-standing editor of “Hello!” magazine, she presents some clever recipe ideas that may be prepared quickly and easily. A tasty insight into French cuisine is offered by Yannick Alléno, a senior chef who boasts two Michelin stars. Mario Sandoval ranks among the leading chefs in Spain. He reveals how he pampers his guests in his restaurant, “Coque”, which has been awarded one Michelin star. Marco Olivieri, an Italian well-known from television and as a cookery teacher, convinces with his creative, simple and natural culinary skills.

A selection of recipes to make your mouth water

The six savoury starters and six sweet desserts are testimony to the fact that gelatine ensures variety in your diet. These little dishes may be enjoyed on their own or as part of a meal comprising several courses. Be it a classic panna cotta with berries or an ingenious gorgonzola cheesecake with walnuts– the traditional gelling agent gelatine fulfils all the demands placed on the preparation of modern dishes.

Gelling made simple with the help of the experts

Practical tips and tricks from professional chefs accompany the individual recipes. And so that all the advice from the experts is always to hand in the kitchen, at the end of the brochure is a pull-out overview. Be it powder or leaf gelatine – those who have not yet had the confidence to prepare gelatine dishes, can discover everything about the individual work stages and rules of thumb for dosage in the chapter “Step by step to perfect gelling”. Thus a culinary journey with the natural protein can start.

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		New recipe brochure “Delicious Pleasures” Download