Almondena Gelatin Gold Leaves For Baking and Cooking (20ct)

["SMOOTHER RESULT THAN POWDERED \u2013 Used by cooks and chefs all over the world, Gelatin Gold Leaves set at a much clearer and at a smoother consistency compared to powdered gelatine. This is the main reason why leaf gelatine is preferred by both professionals and regular bakers.", "ODOURLESS AND FLAVOURLESS \u2013 Gelatin Leaves are almost odourless and flavourless, and impart none of its own flavour into the dish, which allows the flavour of the dish to shine through.", "EASE OF USE \u2013 Many chefs also prefer leaves over powder for ease of use. They allow for the counting of leaves rather than weighing out powder, and there is no chance of undissolved granules as can happen with the powder . European recipes typically call for the use of gelatin leaves.", "STAPLE OF MOLECULAR GASTRONOMY \u2013 Gelatin is a staple of modern cuisine. Either upgrade from powder to leaves for a more gourmet end product, or dip your toes in this world with these easy-to-use leaves.", "ALMOST LIMITLESS USES \u2013 Apart from making delicious jellies, you can make a plethora of other dishes including panna cotta, aspics, bavarois, chilled soufle\u00e9, mousse, marshmallow, terrine, blancmange... the possibilities are as wide reaching as your imagination."]