Leaf gelatine

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 …