| Preperation and Usage: | 3-4 sheets are equivalent to 1tbs gelatine powder and will set 600ml (1 pint) liquid.
Add to stock, water, milk and fruit juices.
Soak 3-4 leaves in cold water for 3-4 minutes until spongy. Squeeze off excess water. Add to the chosen cooking liquid, heat and stir until completely dissolved. Do not boil.
For the best flavour, allow the set dish to come to room temperature before serving. |
