Leaf gelatine

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Panna cotta, chilled soufflés, mousses, blancmange, terrines, marshmallow; gelatine has more uses in the kitchen than simply creating delicious jellies.

A colourless and odourless ingredient (originating in Europe in the 17th century), gelatine is dissolved in warm liquid which, when cooled, sets into a solid or semi-solid form.

Juices, teas, infusions and other liquids, when combined with gelatine, become solid jellies, while cream and sugar become a simple, elegant panna cotta. Gelatine can also be found in countless other desserts and savoury dishes.

With the spread of molecular gastronomy principles around the world, savoury jellies and other ‘set’ components are increasing in popularity, ensuring gelatine will not soon fade in popularity.

Gelatine (spelled ‘gelatin’ in US English) is generally available in two forms: powdered gelatine and leaf gelatine, the latter set into clear sheets that are easily managed and dissolve cleanly into hot liquid.

What is the difference between powdered gelatine and leaf gelatine? While they are essentially the same compound, the way they interact with liquid varies.

Leaf gelatine is the gelatine of choice for most professional chefs because it sets clearer and with a smoother consistency than powdered gelatine. It also imparts none of its own flavour into the dish, which can be a concern with powdered gelatine.

Gelatine leaves are available from The Essential Ingredient in both ‘Gold’ and ‘Titanium’ strengths, perfect for any recipe calling for gelatine.

Gelatine Equivalents
· 1 teaspoon Gelatine Powder = 3.3gm
· 1 Gold Leaf = 2.2gm
· 1 Titanium Leaf = 5gm

Using Gelatine Leaves
Soak Leaf/leaves in COLD water for 1 minute. By hand, squeeze out the cold water, then dissolve the soft leaf/leaves by stirring them into the warm liquid.

When you’re carefully combining flavours to create a subtle dish, using leaf gelatine will give you complete control over the finished product.

If you’re looking for leaf gelatine in Sydney, Melbourne, Canberra, Newcastle, Albury or Orange, visit The Essential Ingredient today. For delivery anywhere in Australia, visit our Online Store.

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Tips for using gelatine:

Leaf gelatine requires soaking in cold liquid before being added to hot liquid to dissolve.

Always ensure your gelatine is fully dissolved before chilling.

Keep gelatine in a well-sealed, cool, dry place.

Gelatine continues to solidify over time, so the texture and consistency of a dish you have pre-prepared can change by the time you serve it.

During the cooking process, boiling can damage the gelatine’s setting capability. Where possible, try to dissolve gelatine away off the heat.

Pineapple, kiwifruit and other (mostly tropical) fruits contain enzymes that can prevent gelatine from setting. These enzymes, however, are destroyed when the fruits are cooked.

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  • Great tip Tristan, thanks for the post. May I ask, what are there diffrences between the Gold and Titanium strengths and when should I apply them with what?

    November 23, 2010 at 2:48 pm, Jenny

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  • Titanium is stronger than Gold, and while most recipes will specify which strength you should use, the weight of the gelatine sheet (indicated on the packet) can be used to convert whichever you have on hand into the recipe.

    So if a sheet of gold gelatine weighs 2 grams, you’ll need six leaves to set 600ml of water. Titanium weighs 3 grams, so you’ll only need four leaves.

    November 25, 2010 at 7:19 am, Tristan

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  • I’m so glad I found this information here – I have a packet of your Gold strength gelatine sheets in front of me and nothing on the packet specifies either the weight of a sheet or how much liquid a sheet will set. Perhaps I have an old packet.

    December 27, 2010 at 11:48 am, Jeremy

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  • Hello: I have never heard of Gold and Titanium strengths before.

    Most of my recipes just call for gelatine.

    I use Dr. Oetker sheets as it all I can get where I am located here in Eastern Canada.

    What strength would you say this is?

    August 22, 2011 at 1:56 am, Charlie

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  • An excellent page. I want to make panna cotta and am really glad I saw your comments about gelatine generally and especially the interaction between uncooked fruit and gelatine. Really valuable; can avoid my first mistake. Thank you very much.

    January 23, 2013 at 9:54 am, Leni

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  • as a proffesional pastry chef gold leaf is far a superior product chalk and cheese

    February 19, 2013 at 2:53 am, robin nettleton

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  • I’ve just weighed some using an expensive chemical balance. (no I’m not that obsessive just happened to have one around) To 3 significant figures:
    1 tsp powder = 2.76g
    1 leaf Dr Oetker’s Platinum = 1.87g
    For all practical purposes a ratio of 3 to 2 seems reasonable if you want to convert an existing recipe.

    July 16, 2013 at 11:03 pm, Ray

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