Points to remember

  • Soak leaf gelatine in cold water for a few mins to soften.
  • Squeeze excess water from the sheets before adding to a hot base liquid (such as flavoured cream or fruit juice). Stir well.
  • Pour into a lightly oiled mould and chill for 4-6 hours, or until completely set.
  • Loosen the jelly by running the tip of a knife around the edge, then pulling it carefully away from the mould with your thumb. Invert onto a plate and flick the mould forward to release it.
Advertisement
TIPS
USING GELATINE

Make sure the base liquid isn't boiling, and don't heat liquid with gelatine added to boiling point - the gelatine will lose it's setting properties.

USING GELATINE

Make sure the base liquid isn't too cold - the gelatine will not dissolve properly and will set into strings.

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Advertisement
Advertisement
Overhead shot of a Mindful Chef recipe box

Exclusive: 20% off Mindful Chef

Save 20% on your first two curated recipe boxes.

Claim the offer
Advertisement