How to work with GELATINE
• Powdered and leaf gelatine are usually interchangeable. For best results try to use the type specified in the recipe.
• Two gelatine leaves equal 5ml of powdered gelatine.
• You need 15ml of powdered gelatine, or six sheets of leaf gelatine, to set 500ml of liquid. For a softer set, such as panna cotta, you need 7.5g of powdered gelatine or three leaves to set 500ml of liquid.
• Boiling destroys gelatine’s ability to set. Use the lowest temperature, for the shortest time, to dissolve it.
• Some fruits, such as pawpaw, pineapple, figs and kiwifruit, contain enzymes that prevent gelatine from setting. These need to be cooked before they can be set in gelatine.
• Gelatine leaves are available from Woolworths and baking shops. Soak them in water, then remove and squeeze extra liquid out. The
