Gelatine is derived from the collagen (connective tissue) within skin, hooves and bones of mainly pigs but also cattle. It is common to use pork trotters in a stock as a natural setting agent when the stock is cool. (An alternative for strict vegetarians would be to use agar agar which is derived from seaweed.) Gelatine is low in protein, has no fat, no colour, no taste, no smell, low cholesterol, no vitamins and no carbohydrates or fibre. So there is no nutritional value. However, because it is low in fat, it is guilt free to use as a setting agent for desserts such as jellies and desserts.
Gelatine leaves are much easier to cook with than gelatine powder. Soak them in cold water for a couple of minutes until pliable. Squeeze out the excess water and stir into heated liquid.
One leaf of gold class gelatine is equal to half a teaspoon of powder.
For vegans, substitute gelatin powder with an equal amount of agar agar. This is a ground seaweed which sets at room temperature.
Gelatine leaves are much easier to cook with than gelatine powder. Soak them in cold water for a couple of minutes until pliable. Squeeze out the excess water and stir into heated liquid.
One leaf of gold class gelatine is equal to half a teaspoon of powder.
For vegans, substitute gelatin powder with an equal amount of agar agar. This is a ground seaweed which sets at room temperature.