The gelatin paneangeli is suitable for preparing desserts such as Bavarian cream, panna cotta, mousses and parfaits and to prepare and decorate savory food such as aspic, pate and meat jellies, poultry, fish and vegetables.
GELATIN. GLUTEN FREE.
GELATINE INTENDED FOR HUMAN CONSUMPTION (OF SWINE ORIGIN)
COLD USE (Bavarian, sweet and savoury mousses): soak the gelatin in cold water for 10 minutes, squeeze it and then melt it over low heat in a saucepan without boiling it. Let it cool to room temperature, then add the gelatin to the other ingredients in your recipe, mixing well. Refrigerate for 2-3 hours before unmolding. HOT USE (aspic, panna cotta, gelatin): soak the gelatine in cold water for 10 minutes. Heat half a liter of liquid without boiling it, add the well-squeezed gelatin and stir until completely dissolved. Let it cool down to room temperature. Cover the dishes with the still liquid or slightly oily gelatin. Refrigerate for about 2 hours before unmolding.
Use PANEANGELI jelly to prepare cheesecake, panna cotta, mousse and semifreddo and for savory dishes such as aspic, pate and galantine of meat, fish and vegetables.
Don't use fresh kiwifruit and pineapple.
Contains 6 sheets of 2g, to prepare 500g of gelatine.