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Gelatine is a permanent feature modern cuisine. What makes gelatine so popular among the true dessert lovers and gourmet chefs is its ability to melt in the mouth. No-one knows this better than Ernst Knam, one of Europe's star patissiers.
Brussels, 12. November 2003. The 40-year-old German has international experience in his specialist field – the preparation of desserts, jams and jellies. He worked as a patissier in London's Dorchester Hotel, where he occasionally baked for the Queen and other members of the royal family. In 1989 and 1992 he was the winner in the cakes and pastries category at the Toque D’Or, the international competition held by the Swiss Federation of Chefs, and in 1995 he won in the cooking category. After this he worked in the gourmet restaurant of Gualtiero Marchesi, Milan's answer to Bocuse. He has remained true to the Northern Italian metropolis. In the meantime he has his own patisserie here and has founded a catering service.
The natural foodstuff has qualities that no other gelling agent has, making it virtually indispensable when cooking and baking: All kinds of delicious foods become a real mouth-watering treat thanks to its optimal binding capabilities, its excellent effect as a stabilizer and its ability to create perfect foams. All this makes gelatine a true talent in the kitchen.
 If a dish is to have a stable shape but not be too solid, the use of gelatine is recommended. Its particular advantage: This foodstuff is neutral in taste and aroma. Gelatine is free of cholesterol and sugar, and contains virtually no fat. Gelatine is also an excellent tip for 'light' pleasures of the palate therefore.
Further informations:
GME - Gelatine Manufacturers of Europe
Marc Vermeulen
4, Avenue E. Van Nieuwenhuyse
B - 1160 Bruxelles
Telefon: +32 (0) 2676-74 46
Telefax: +32 (0) 2676-73 32
E-mail: mve@gelatine.org
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