Gelatin leaves white, for thickening liquids or creams.
Basic recipe:
1000g cream, whipped
7-8 gelatin leaves (correspond to 14-16g)
other ingredients like fruits, aroma pastes, sugar etc. at your will
Soak the gelatin leaves in 1 litre cold water. After approx. 10-20 min take out gelatin and press it out. Heat up the gelatine carefully (approx. 40-45°C). Add other ingredients like fruits, aroma pastes and sugar as well as a little quantity of the whipped cream and mix them. Afterwards add the mass to the remaining cream and fold the mix carefully.
In order to make liquids sliceable (e. g. aspic crown) use 20 leaves (40g) per litre liquid.
Basic recipe:
1000g cream, whipped
7-8 gelatin leaves (correspond to 14-16g)
other ingredients like fruits, aroma pastes, sugar etc. at your will
Soak the gelatin leaves in 1 litre cold water. After approx. 10-20 min take out gelatin and press it out. Heat up the gelatine carefully (approx. 40-45°C). Add other ingredients like fruits, aroma pastes and sugar as well as a little quantity of the whipped cream and mix them. Afterwards add the mass to the remaining cream and fold the mix carefully.
In order to make liquids sliceable (e. g. aspic crown) use 20 leaves (40g) per litre liquid.
Zutaten: Edible gelatine.
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 1510 kJ / 361 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
0.6g
0.3g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
0g
0g
|
| Protein / Eiweiß | 88g |
| Salt / Salz | 0.6g |
Food company:
Cake-Masters Basics
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