Dr. Oetker Platinum Grade Leaf Gelatine

Dr. Oetker Platinum Grade Leaf Gelatine is the finest quality leaf available and is used by professionals. Giving you the perfect set everytime, it's great for jellies, marshmallows and terrines. The finished set is clear and smooth and delivers a melt in the mouth texture. Each pack contains 8 leaves. 4 Leaves will set one pint of liquid.

Superior Results Since 1891
Our Platinum Grade Leaf Gelatine, as used by professionals, gives a beautifully clear and clean set and delivers a melt-in-the-mouth texture to entremets, terrines, mousses and jellies.

Dr. Oetker

Get in Touch
Dr. Oetker (UK) Ltd.,
4600 Park Approach,
Thorpe Park,
Leeds,
LS15 8GB,
UK.
crt@oetker.co.uk

Dr. Oetker Ireland Ltd.,
Unit E13,
Block E,
Calmount Park,
Ballymount,
Dublin 12,
Ireland.
crt@oetker.ie

Get Baking!
Use the quantities of gelatine and liquid as stated in your recipe. 4 leaves sets approx. 1 pint (570ml) of liquid.
Soak the gelatine leaves in cold water for 5 minutes.
Remove from the cold water and squeeze out any excess water.
Place the soaked leaves in a saucepan with the liquid you want to set and melt slowly over a very low heat.
Do not let the mixture boil as this can prevent a good set being achieved.
For a firmer set in larger mould, large terrines or mousses, use 5 leaves per 1 pint (570ml liquid).
4 leaves of gelatine is the equivalent to approximately 12g of powdered gelatine.

Pork Gelatine, Gelatine fit for human consumption

Superior set & texture

Unspecified Pack

Did You Know?
You can add decorations such as fruit to clear jellies, to add extra texture to your desserts.
For more tips and inspiring recipe ideas, visit:
www.oetker.co.uk
www.oetker.ie

We Support SOS Children's Villages UK

Follow Us!
Facebook, Instagram and Twitter

Dr. Oetker (UK) Ltd.,
4600 Park Approach,
Thorpe Park,
Leeds,
LS15 8GB,
UK.

Dr. Oetker Ireland Ltd.,
Unit E13,
Block E,
Calmount Park,
Ballymount,
Dublin 12,
Ireland.

Store in a dry place at room temperature away from strong odours
Best Before End See back of pack.

Full Product Name:
Pork Fine Leaf Gelatine Platinum Grade

Storage:
Store in a dry place at room temperature away from strong odours
Best Before End See back of pack.

4 leaves sets approx. 1 pint (570ml) of liquid.
Soak the gelatine leaves in cold water for 5 minutes.
Squeeze out excess water.
Place the soaked leaves in a saucepan and over a very low heat, melt slowly.
Do not let the mixture boil as this can prevent a good set being achieved.
For a firmer set in larger moulds, large terrines, enriched jellies or mousses, use 5 leaves per 1 pint (570ml) liquid.

Sachet - Paper - Widely Recycled; Wrap - Plastic - Not Currently Recycled