You will receive 50 sheets of professional grade Bronze leaf Pork gelatine. Each sheet weighs approx: 3.3g.

Best before date:  at least 18 months from order date

Allergens:   Contains Gelatine. Packed in a facility where Fish gelatine and Fish collagen may be present.

Postage: Uk is by 2nd class Royal Mail. Other postage options are available, please choose the one that suits you                        best.

What is sheet/leaf gelatine, and why use it?

Gelatine sheets are made from gelatine powder that is dried in a flat sheet.

Professional chefs often use sheet/leaf gelatine because it makes a clearer gelatine with purer flavor. 

Many chefs also prefer sheets for ease of use. They allow for the counting of leaves rather than weighing out powder and there is no chance of undissolved granules.

Basic steps for using gelatine sheets:

1. Soak sheets of gelatine in a bowl of cold/iced water for 5 to 10 minutes. (Use about 1 cup/250ml of cold water per sheet.)
2. Once soft, strain liquid and gelatine through a strainer.
3. Lift sheets out of the strainer and wring gently to remove excess water.
4. Add sheets to room temperature liquid called for in the recipe. Heat the mixture, to about 122°F/50°C stirring until the gelatine is dissolved. Do not boil the gelatine above 140°F/60°C or will not set properly. Do not add chilled liquids or mixtures to gelatine after it is dissolved or it will cause uneven setting.
5. Chill finished preparation for at least 8 hours.

How much to use?

This is a difficult question to answer, and any research on the internet will probably leave you more confused than ever! The problem is that different producer’s leaf gelatine sets differently to the next, so it is difficult to give precise instructions.

The number of leaves you will need to use is going to depend on how firm you want the end product to be, and also what you are trying to set, so if this is the first time you are using leaf gelatine, you will need to do a certain amount of experimentation to achieve the desired outcome.

Please not that certain tropical fruits, such as pineapple, kiwifruit, and ginger, have an enzyme that can prevent gelatine for setting. Heating the fruit completely through before using will destroy the enzyme.

The following advice will give you a starting point:

6 gelatine sheets will set 500ml (17 ounces) of liquid.

4 gelatine sheets will set 500ml (17 ounces) of mousse or creams, which contain egg yolks.

NB: If you want to order this product plus any of my other products please ask me for an invoice, as the post and packaging may be cheaper that way. Please do this before you pay as we cannot refund any money after you have paid.