Gelatine Leaves

Transparent and colourless, these fragile sheets are available in various weights – from 1 g right up to 10 g, hence the need to specify the exact weight in recipes. Whatever brand you buy, check its strength by weighing one sheet before proceeding with a recipe. I use gold leaf gelatine, which weigh 2 g each. Soften the leaves in cold water for 2 minutes, then squeeze to remove excess water before stirring into hot liquid to dissolve.