Gelatine

This is the most common ingredient used to set jellies and it comes in leaf or powdered form. Powdered gelatine is something I don’t use as I feel the texture is not as good as leaves, and I believe there is a stronger flavour present, which I’m not keen on. The leaves (also called sheets) come in different strengths, known as ‘bloom’.

I use gold-strength gelatine in everything and I recommend you do too for the best results with the recipes in this book. It’s easy to use and widely available online. You can also find it in specialist delicatessens and cooking shops and it is also starting to appear in the baking section of supermarkets.