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Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
All of our recipes that include gelatine are based on silver leaf gelatine, which is available in good food stores and supermarkets. I always weigh it as the weight changes in different brands. Once opened, store in an airtight container.

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