Instant Beef Gelatine

Whether you’re making jelly, glaze, pie cream, or your own gummy bears – gelatine is ideal for all kinds of dishes. But it usually needs to be soaked or heated first. With RUF’s Instant Gelatine, you don’t need to do either: simply add it to your fluid, stirring constantly, until the Instant Gelatine has dissolved completely.

This variety of our instant gelatine is also produced using beef products rather than pork.

Preparation

1. Meat or vegetable aspic: Stir the contents of the sachet into 375 – 500 ml (3/8 – 1/2l) of liquid – depending on how firm you would like the set.
2. Desserts: Based on the recipe, stir the contents of the sachet into the liquid.
3. Fruit juices or wine: Stir the contents of the sachet into 500 ml (1/2 l) juice or wine.
4. Instant gelatine drink: Stir the contents of the sachet into milk, water or juice and drink immediately.
5. Cream (to stabilise): For 250 ml (1/4 l) cream, mix 3 heaped teaspoons of instant gelatine with sugar and beat into the cream while still liquid. The contents of the sachet are enough for 750 ml cream.