Gelatin 150 Bloom Bronze - 300 Sheets

Bronze Gelatin, perfect for gelling or thickening your Bavarian creams, mousses, or terrines (vegetable, fish, meat, fruit). For lighter desserts, it will reduce the sugar and butter content for a perfect and balanced recipe. With swelling: place the gelatin sheet in cold water, let it swell for a few minutes, heat to 50-65°C in a double boiler and maintain at this temperature until completely dissolved. With direct dissolution: place the gelatin sheet in hot water at 70-80°C and stir until completely dissolved. Three sheets of gelatin per ¼ liter of preparation are sufficient.