Manufacturer: ARİFOĞLU SPICE AND FOOD IND. TRADE. LTD. STI.
12 Pieces of Gellet Sheets
Gelatin is the purified form of collagen, a miraculous protein that gives strength to the bones of living things. It is a powerful source of protein and does not contain fat and carbohydrates. Being a natural food, being transparent, easy to portion and having a unique taste are advantageous for use in pastry.
Usage: In pastry, as a glossy coating for tarts, cheesecakes, and cakes, to use in desserts and fillings by giving consistency in waters such as sauces and fruit juices, and to obtain a viscous dessert by adding to milk and cream in many desserts such as jelly, pudding, panna, cottai souffle, mousse. can be used for
Ingredients: 100% beef gelatin, Gluten free. It does not contain lard and any products derived from pork. / 100% bovine gelatine. gluten free
Usage Areas: After softening the required amount of leaf gelatin in cold water for about 5 minutes, take it out of the water and remove the excess water by squeezing it lightly with your hand. Stir the gelatin you squeezed into the dalara made with hot ingredients directly. Meanwhile, the gelatin will melt immediately. For cold ingredients (such as cream cheese), melt the gelatin you squeezed in a small saucepan by heating it. First, mix some of the material into the melted gelatin, never vice versa. After mixing these two mixtures together, leave them for at least 3 hours.
1 cup of granulated sugar
1/2 teaspoon vanilla (or 2 teaspoons vanilla flavoring)
6 sheets of gelatin
Cherry Sauce Ingredients:
Half a glass of granulated sugar
In a saucepan, heat the milk and cream until the sugar dissolves. Then add vanilla to the mixture and mix until it reaches boiling temperature. Take the boiling liquid aside and add the gelatins you have removed from the water by squeezing lightly and mix them. Make sure that the gelatins are evenly distributed in the liquid. Divide the Panna gasket mortar into the bowls. Cool for 2-3 hours in the refrigerator until it thickens, turn it upside down and serve it in a bowl if you wish.
For the cherry sauce, put the cherry and sugar in a saucepan and let it boil, stirring until the sugar dissolves. When the cherries are completely pureed, mash with a spatula and cool. Serve on the panna seal. Enjoy your meal.
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