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Chef William – Chef William Gelatine 650g

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  • Used as a setting agent for sweet or savoury jellies and pudding fillings
  • It is ideal for soufflés, jellies, homemade ice cream, mousses, cheesecakes, terrines, flans and pies.
  • It is also widely used in the wine world as a fining agent.
  • To prepare powdered gelatine sprinkle it into cold water until it swells and then stirred into hot liquid to dissolve.
  • 1 tablespoon is enough to gel about 2 cups of most clear liquids

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