Gelatine is a pure natural product and an essential binding agent in baking and dessert preparation 🍰✨ With Dr. Oetker Gelatine Sheets, cream cakes, mousses, jellies and savoury aspics set reliably and firmly.

The sheet format allows easy portioning and precise handling. As a guideline, 6 sheets are sufficient for 500 ml of liquid, while 12 sheets set approximately 1 litre.

How to use:

Soak the required number of sheets in cold water for about 5 minutes. Squeeze out excess water and dissolve gently over low heat or in a water bath. Do not boil, as boiling reduces the gelling strength.

For cold mixtures, mix some of the cold mass with the lukewarm gelatine first (temperature adjustment) before stirring into the remaining mixture. For hot liquids, add the soaked sheets directly into the hot (not boiling) liquid and stir until dissolved.

Allow prepared dishes to set in the refrigerator for at least 2 hours.

Important: Fresh kiwi, pineapple, mango, papaya and figs prevent gelatine from setting unless blanched beforehand.

Perfect for classic strawberry cakes, delicate mousses or savoury aspics – reliable, versatile and easy to use 🍓🥄