Instant Gelatine

Whether you’re making jelly, glaze, 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.

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.