Like potato starch, gelatine leaves – titanium, gold and silver – are excellent thickeners for both sweet and savoury recipes. It is a gel material in leaf form: once rehydrated, it has the ability to thicken puddings, Panna cotta, pastry, cheesecakes and mousse, giving them the right consistency.
Gelatine leaves are also known as “isinglass”. In the past, it used to be obtained by drying out the sturgeon’s swimming bladder. Nowadays, it is obtained by processing bovine or pork parts.
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