Costa quick dissolving fine leaf gelatine
£1.49 (£5.96 per 100g)
Quick dissolving. Fine Leaf Gelatine is extremely versatile and easy to use. It can be used for the preparation of jellies, mousses, bavarois, dressings and glazes for fish and all aspics.
Preparation & Storage
- Usage InstructionsSoak the Fine Leaf Gelatine in a bowl of cold water for 4-5 minutes, allowing it to swell. Remove from the water and gently squeeze out any excess liquid. The leaf gelatine is now ready to use as directed.For use in cold dishes, place the squeezed gelatine in a saucepan over a gentle heat, stirring occasionally. Once melted, remove from the heat, add the ingredients to the pan and mix thoroughly.When using in warm dishes, add the squeezed gelatine directly to warm liquid and stir until dissolved.Leaf Gelatine can be prepared in the microwave. Simply place the squeezed gelatine in a little bowl and melt on high power for about 10 seconds. Add the cold ingredients to the bowl and mix thoroughly.Hints and tipsNever add gelatine to boiling liquids as this will diminish its setting qualitiesDo not add gelatine to a cold mixture - always add the cold mixture to a pan of gelatine.Add soaked gelatine to set clarified beef chicken or other stock.Use melted gelatine as a glaze to pastry dishes. 2 sheets of leaf gelatine is the equivalent of approximately 1 teaspoon of powder gelatine.Recipe Suggestions:300g Soft fruit185g Caster sugar3 tbsp Vodka (optional)1ltr Cold Water12 sheets Fine Leaf Gelatine1. Place the fruit, caster sugar, vodka and water in a pan and stir over a low heat until the sugar has dissolved. Bring the liquid to the boil and simmer for 15 minutes. Remove the pan from the heat and allow to cool for 10 minutes.2. Place the fruit mixture in a muslin-lined sieve and strain the liquid into a bowl, without pushing any fruit through.3. Soak the gelatine as per pack instructions. Place in pan over a low heat with 2-3 tbsp of the fruit liquid until the gelatine has melted. Add the rest of the liquid to the gelatine and mix well.4. Wet a 1.25 ltr jelly mould and pour in the jelly mixture. Refrigerate for 4 hours or until set.To make a bavarois, the dissolved gelatine is thoroughly mixed with cooled custard. Continue stirring until the mixture is just starting to set, then fold in whipped cream or crème fraîche. Transfer to suitable moulds and chill.White Chocolate Mousse3 sheets Fine Leaf Gelatine175g white chocolate, broken into pieces2 eggs, separated250ml double cream, whisked1. Place the chocolate in a bowl over a pan of barely simmering water until it is warm. Remove the pan from the head and set aside to allow the chocolate to melt.2. Soak the gelatine as per pack instructions. Place in pan over a low heat with 2-3 tbsp of water until the gelatine has melted. Add the chocolate and egg yolks, beat until smooth. Fold in the cream.3. Beat the egg whites until they form soft peaks and fold into the mixture.Place in 4 tall glasses and chill overnight.
Store in a cool, dry place. Once opened use within 12 months.
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