Description
Bronze leaf gelatine Beef 5 sheets
Our Bronze Leaf gelatine Beef 5 sheets can be used in many applications for both home chef as well as the professional chef.Great for making those delicious desserts, confectionary,and for using in pates and other meat dishes.
- Gelatine sheets are made from gelatine that is dried into a flat sheet.
- Sheets result in a clearer, more transparent final product than powder. At first glance, this and the elasticity of the sheets make leaf gelatine look more like an artwork.
Triple chocolate and Raspberry Bavarois dessert made with leaf gelatine - The great advantage of leaf gelatine is that it can easily be divided into portions according to recipe instructions and is thus easy to use during cooking.
- Soak sheets of gelatine in a bowl of cold/iced water for 5 to 10 minutes. (Use about 1 cup/250ml of cold water per sheet.)
- Once soft, strain liquid and gelatine through a strainer.
- Lift sheets out of the strainer and wring gently to remove excess water.
- Add sheets to room temperature liquid called for in the recipe. Heat the mixture, stirring until the gelatine is dissolved.
- Do not boil the gelatine or will not set properly.
- Chill finished preparation for at least 8 hours.
What are the different grades of leaf gelatine?
Gelatine sheets come in four separate grades, which are bronze, silver, gold and platinum. Each grade is associated with various “bloom strengths,” or their ability to set a gel. This means that gram for gram, platinum will set a stronger gel than gold, silver a stronger gel than bronze, etc.
The bloom strength for each grade is:
- Bronze: 125-135
- Silver: 160
- Gold: 190-220
- Platinum: 235-265
To compensate for the fact that one sheet has a higher bloom strength than another; each grade of gelatine has a different weight, making their overall ability to set a gel, more or less equal. For example:
- Bronze: 3.3g
- Silver 2.5g
- Gold: 2.0g
- Platinum: 1.7g
We also sell Bronze Pork leaf gelatine as well as Pork, Beef, and Fish gelatine powder
