With more than 40 years of pastry expertise, Vahine has selected for you this gelatine in Fine Fine Gold sheets. With a gelling power of 200 bloom, it is perfect for making your creams, entremets, aspics, terrines ... while decreasing the calorific value of your desserts: less sugar, less butter.
Instructions for use:
1: Soak the gelatin sheets in cold water for 5 to 10 minutes.
2: Drain them for a few seconds in a colander.
3: Off the heat, incorporate them into your hot preparation.
4: Stir until completely dissolved.
Composition: Food gelatin of pork origin.