Gelatine

I always try to keep a stock of both powdered and leaf gelatine, and I use both regularly. The powdered variety is added and used in several different ways, which are explained within each recipe. Leaf gelatine has to be soaked in cold water for five minutes and then squeezed dry before use.

Related recipes to look at:

Coffee Cappuccino Creams with Cream and Sweet Coffee Sauce
Mascarpone Creams with Summer Fruit Puree