Gelatine Key facts A gelling agent made from the collagen in animal skin and bones, it's worth remembering that gelatine is not suitable for vegetarians! However, there are vegetarian versions on the market. Always follow instructions precisely: if you add too much gelatine to a dish it will be bouncy and hard rather than creamy and jelly-like.

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.

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