Gelatine recipes
A product derived from the bones of animals and used as a setting agent for sweet or savoury jellies and pudding fillings. It is also widely used in the wine world as a fining agent.
End your meal on a high with a deliciously fruity and light strawberry mousse.
Each serving provides 170 kcal, 2g protein, 18g carbohydrate (of which 18g sugars), 9g fat (of which 5.5g saturates), 3g fibre and 0.1g salt.
More gelatine recipes
Preparation
Gelatine is tasteless and comes in powdered form or in transparent leaves. Sprinkle powdered gelatine over cold water and leave to soak and swell, then stir it into hot liquid until dissolved. Soak leaf gelatine in a little cold liquid for a few minutes to soften, then squeeze out the excess moisture and add hot liquid to the leaves to dissolve them.
Other considerations
Vegetarians and vegans can substitute gelatine with agar-agar.
