Gold Leaf Gelatine - 10 Sheets 200 Bloom

When you want that “pastry case” finish at home, Gold Leaf Gelatine is the behind-the-scenes hero. It’s made for panna cotta that releases cleanly, mirror glaze with a sleek sheen, and fruit gels that slice with sharp edges instead of sliding around the plate.

This pack includes 10 unflavored leaf gelatine sheets (200 bloom), a go-to strength for pastry work where a firmer, more defined set is the goal. Sheets are sealed in a plastic bag, and each one measures approximately 9" x 2 3/4".

Shipping note: We pack with care, but thin sheets can crack during transit. If you receive pieces, the same sheet-count ratio still applies when measuring.

Why leaf gelatine

Leaf gelatine keeps batching straightforward: count sheets instead of weighing powder. It melts smoothly into mixtures and shines in mousse, bavarois, panna cotta, mirror glaze, marshmallows, and savory aspics when you want a clean set and clear results.

Kitchen notes

This gelatine is made from 100% Grade “A” pork collagen. It is not suitable for vegan, kosher, or halal dishes. It is gluten free, all natural, chemical free, and non-GMO.

Features

• 10 sheets per package (sealed plastic bag)
• Each sheet measures approximately 9" x 2 3/4"
• 200 bloom leaf gelatine for sweet and savory recipes
• Unflavored for a clean, neutral finish
• Count-by-sheet measuring (no weighing needed)
• Rule of thumb substitution: 1 sheet per 1/2 cup of liquid
• Made from 100% Grade “A” pork collagen
• Gluten free, all natural, chemical free, non-GMO

Mixing instructions

1. Soak sheets in cold water for about 5 minutes.
2. Remove from the water and squeeze off excess water.
3. For cold dishes: melt the gelatine separately, then combine. For hot dishes: add gelatine directly with the other ingredients.
4. Refrigerate to cool and set. Optional: cakes or desserts with eggs or cream can be frozen.
5. To unmold: warm a knife in hot water for a few minutes, then run it around the edge. Or place the entire mold briefly in warm water to loosen.