Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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It is necessary to soak both gelatine powder and leaf gelatine before use in order for them to combine evenly with the mixture they are setting. When heating gelatine, never let it boil or the end result will be stringy.
Powder
Sprinkle over 4 tbsp cold liquid. Let stand until spongy, 5 minutes. Place bowl over hot water until liquid is clear.
Leaf
Soften leaves in cold water, 5 minutes. Squeeze out excess water. Transfer leaves to hot liquid to dissolve.