Platinum Grade Leaf Gelatine

GET BAKING! 1. Use the quantities of gelatine and liquid as stated in your recipe. 4 leaves serts approx. 1 pint (570ml)of liquid. 2. Soak the gelatine leaves in cold water for 5 minutes. 3. Remove from the cold water and squeeze out any excess water. 4. Place the soaked leaves in a saucepan with the liquid you want to set and melt slowly over a very low heat. 5. Do not let the mixture boil as this can prevent a good set being achieved. 6. For a firmer set in larger mould, large terrines or mousses, use 5 leaves per 1 pint (570ml) liquid. 4. 4 leaves of gelatine is the equivalent to approximately 12g of powdered gelatine.