Our Gelatin Sheets are Pure Collagen Protein. Sheet gelatin works like granular gelatin, but in a different form. Rather than a powder, it is takes the shape of thin sheets or leaves of gelatin film. The sheets dissolve more slowly than the granulated form, but also produce a clearer gelled product.
Professionals often use sheet/leaf gelatin because it makes a clearer gelatin with purer flavor. Many chefs and bakers also prefer sheets for their ease of use. Many prefer the ability to counting of leaves of gelatin rather than weighing out powder. Also, there is no chance of there being undissolved granules in your final masterpiece when you use Gelatin Sheets. European recipes typically call for the use of leaf gelatin.
If you’ve watched a holiday baking competition, perhaps you’ve seen leaf gelatin sheets as a favorite gingerbread house decoration! They are edible, nearly tasteless, and translucent… absolutely perfect for gingerbread house windows!
Gelatin sheets (or “gelatin leaves”) are a specialized product that’s used by bakers in jellied dishes (usually melted) and for fine decorating details like butterfly wings and other translucent decorations.
The sheets even include diamond-shaped window panes, especially great for Tudor style, Cottage, or Victorian gingerbread houses.
These sheets are made by pouring a gelatine solution into sheets, drying them carefully, and cutting them into rectangular sheets. Their rectangular shape makes it particularly easy to portion them. Therefore, weighing or measuring them is not necessary. All you need to do is count the required amount of sheets. As a rule of thumb: For 500 ml liquid you need 6 sheets of gelatine.
Soak required amount of gelatine leaves in cold water for approx. 4 min. Remove softened leaves; gently squeeze out water.
Cold Product Preparation: Heat squeezed out gelatine in small saucepan; dissolve. Then stir small amount of your cold product preparation into dissolved gelatine. (NEVER STIR THE GELATINE DIRECTLY INTO THE PREPARATION.) Then incorporate this into the rest of your cold product preparation. Cool preparation for at least 2-3 hours for gelatinization to occur.
Hot Product Preparation: Stir squeezed gelatine directly into the hot preparaton. Gelatine will dissolve immediately. Storage Instructions: Store in a dry and odor-free environment.
NO BAKE- CHEESECAKE WITH BERRIES
This No-Bake Cheesecake with berries is a wonderful recipe suited for all kinds of events all year long. Quick dessert, made in no time.
FOR THE CRUST:
- 8 oz Niblack graham cracker crumbs
- 6 tablespoons unsalted butter melted but cool
- ½ teaspoons Niblack Saigon Cinnamon
- ½ lemon -zest
CREAM CHEESE FILLING:
- 16 oz cream cheese
- ½ cup heavy cream
- ½ cup heavy cream
- ½ cup granulated sugar
- 4 gelatin sheets
- 1 teaspoon Niblack Mexican OR Tahitian Vanilla
- 1 ½ cups berries(strawberries, raspberries, blueberries, cranberries)-fresh or frozen
- ¼ cup granulated sugar
- ½ cup water
- 3 gelatin sheets
Using a food processor, grind the graham crackers together with butter, cinnamon, and lemon zest.
Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side.
Press flat. Chill crust in the freezer for at least 10 minutes.
Meanwhile, beat the cream cheese with the sugar and vanilla and set it aside.
Separately, whip the heavy cream.
Add it to the cream cheese and gently fold it in.
Hydrate the gelatin sheets in ice-cold water for 2-3 minutes.
Remove the hydrated gelatin and squeeze the excess water.
Melt the gelatin in a double boiler or a saucepan at low temperature. Make sure it doesn’t boil.
Add the gelatin to your mixture and mix well.
Pour the cream cheese mixture into the pan over the crust.
Smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm for about 2 hours.
To make the top of the cheesecake, place water and sugar in a pot on the stove and bring to a boil.
Add the fruits to the syrup and bring to a boil again. Do not simmer the fruits unless you use cranberries. The goal is to preserve the shape of the fruits. Remove and let cool for few minutes.
Hydrate the gelatin and add it to your warm syrup. Mix gently to make sure the gelatin dissolves completely in the syrup.
Pour the fruits with the syrup over the cake and refrigerate overnight.
The next day, remove the spring form and place the cake on a platter.
Note: How to hydrate the gelatin:
For gelatin sheets- Grab a big bowl with icy water and place the gelatin sheets in the water. Make sure the gelatin is covered in water. Let the gelatin hydrate for 3-4 minutes until soft. Remove the gelatin from the water and squeeze the water excess, then use the gelatin according to the recipe.