Gold Leaf Gelatin Sheets in one pack containing 12 units, each sheet is approx 1.6g. Boiling gelatin denatures the proteins and thereby stops gelatin ability to set. Always re hydrate the leaves in cold water, squeeze excess water out and store in a plastic container in the fridge. If your recipe mentions gelatin leaves or powder it is best to stick to what is mentioned. There are conversions available but gelatin powder is available in different bloom strengths. If you do not know this strength it will make conversion risky.
MasterChef has used this product in the following seasons
- Claire and Adam Melonas on Masterchef Australia for the Green Peas and Egg celebrity challenge.
- Darren Purchese in the Masterchef Caramelised vanilla, banana & white chocolate mousse
- Shannon Bennett used these gold gelatin leaves (leaf, sheets)in his truffle marshmallow dish as demonstrated on masterchef season 3. You will need two packs to obtain the required 14 sheets.
- Rene Redzepi carrot snowman use leaf gelatin
- Shannon Bennett in his Peach Melba recipe on masterchef season 4.
- Pastry Chef Vincent Gadan also used this product in the Salted Praline Parfait with crystallised violet and rhubarb velvet. Masterchef season 4
- Used in George Calombaris lemon, lime & bitters pressure test in season 5
|Country of Origin||Germany|
|Shipping Weight (Cubic Weight)||0.1200kg|
|Unit Of Measure||ea|
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