Leaf gelatin

Leaf gelatin is a classic gelling agent of animal origin, derived from natural collagen. It consists of thin, transparent sheets valued by chefs and confectioners for ease of dosing and consistent results.

The main advantage of leaf gelatin over powdered gelatin is its ease of use and absence of characteristic odor. The sheets swell evenly in cold water without forming lumps, then easily dissolve in warm liquid, giving desserts and dishes a delicate, elastic texture without any off-flavors.

Leaf gelatin is ideal for preparing:

• mousses, cheesecakes and no-bake desserts
• jelly cakes, jellies and panna cotta
• fruit dragees, marmalade and marshmallows
• aspic dishes, jellied meats and fish terrines
• stabilizing creams, whipped cream and yogurts

Thanks to its sheet form, gelatin is extremely easy to dose: one sheet corresponds to a clearly defined weight, allowing you to easily control the density of the finished product. It has a neutral taste and color, without affecting the organoleptic properties of the dish.