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Category Archives: Ingredients

The difference between powdered gelatine and leaf gelatine

Gelatine is a thickening agent made from either collagen (a protein found in animal connective tissue and bone) or algae (known as agar-agar). 

Also known by its Japanese name Kanten, Agar is derived from Gracilaria (Gelidium species) a bright red sea vegetable (Gleidium purpurascens)Agar agar has stronger setting properties and, unlike gelatin which requires refrigeration to set, it will set at room temperature after about an hour. The gelling ability of agar agar is affected by the acidity or alkalinity of the ingredients it is mixed with. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar agar. Some ingredients will not set with it at all such as: kiwi fruit (too acidic), pineapple, fresh figs, paw paws, papaya, mango and peaches, which contain enzymes which break down the gelling ability.For a firm jelly you require approximately 2 teaspoons of powder or 2 Tablespoons of flakes (lower quality) per 1600ml of liquid.

We tend to use dried (powdered) gelatine in our recipes, simply because it’s readily available at all supermarkets.
Leaf gelatine can be interchanged with powdered gelatine — 3 teapsoons of powdered gelatine (8g/1 sachet) is roughly equivalent to four gelatine leaves.  
Professionals use leaf gelatine because it generally results in a smooth, clearer consistency.
Titanium leaf gelatine is stronger than Gold, and while most recipes will specify which strength you should use, the weight of the gelatine sheet (indicated on the packet) can be used to convert whichever you have on hand into the recipe. 
If a sheet of gold gelatine weighs 2 grams, you’ll need six leaves to set 600ml of water. Titanium weighs 3 grams, so you’ll only need four leaves for 600ml.
The only drawback of leaf gelatine is in sourcing it — it’s usually not available from supermarkets, but can be found in specialist cooking shops.