Do's

Rule of thumb for dosing leaf gelatine

• For jellies per ½ l liquid: Use 6 leaves
• For creamy dishes (using egg yolk): Use 4 leaves
• For creamy dishes that are turned out: Use 8 leaves

Soak the leaf gelatine in cold water for around three minutes and let it swell for a few minutes. Then remove the swollen leaf gelatine from the water and carefully squeeze it out.

Dissolving the swollen gelatine in warm dishes
Stir the swollen, squeezed gelatine directly into the warm liquid or cream until it has completely dissolved.

Dissolving the swollen gelatine in cold dishes
When preparing cream and curd cheese cream dissolve the swollen, squeezed gelatine in a little pan on a low heat. Stir a few tablespoons of the cold mixture into the dissolved gelatine and only then add the rest of the cold mixture. Then mix everything thoroughly.
Important! Always add the cold mixture to the gelatine and not vice versa.

Dissolving the swollen gelatine in a microwave
Gelatine can also be dissolved very well in a microwave. To do this, put the swollen, squeezed gelatine in a little bowl and melt it on high power for approx. 10 seconds. Then continue to prepare your dishes as if you were dissolving gelatine in cold dishes.

By the way…
When preparing jellies and creams using raw kiwis, pineapple, papayas or mangoes you should briefly steam the fruit or pour hot water over it prior to preparation. When raw these fruits contain an enzyme that splits protein, which breaks up the gelatine.
One packet of powder gelatine (9 g) corresponds to 6 leaves of leaf gelatine.

Don’ts

• Never add gelatine to boiling liquid because it loses its jelly strength.
• Jellies should never be frozen. After defrosting they lose their smooth consistency and become brittle.