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Using gelatine

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By Joyce Molyneux

Published 1990

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I find leaf gelatine much easier to use than the powdered variety. It dissolves more evenly into warm liquids, rarely leaving blobs of pure gelatine lurking in the depths. Although it is not as widely available as the boxed sachets of powdered gelatine, it is by no means rare. I certainly think it is worth buying several packets whenever you come across it in delicatessens and specialist food and kitchen shops.

Of course, in most recipes the two are interchangeable – they are, after all, exactly the same substance, differing only in presentation. One exception is the Chicken in Jelly with Plums, where the leaves of gelatine are layered with chicken and plum, rather than dissolved into a liquid.

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