Gelatine powder acts as a gelling and thickening agent. It helps create a smooth, elastic, jelly-like texture in desserts, making it ideal for jelly, mousse, cheesecake, pudding, marshmallow, and many other recipes. It also provides structure and stability without affecting the flavour.

How to Use: Sprinkle gelatine evenly over cold water and let it sit for about 5 minutes until it absorbs the liquid and blooms into a thick, spongy texture. Gently heat over low heat or in the microwave in 10-second intervals until fully dissolved and clear. Then mix into your warm or room-temperature recipe and stir well.

Note: Do not boil gelatine, as high heat can reduce its setting ability.

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