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A colourless, almost flavourless protein used as a setting agent, mainly for desserts, made commercially from the bones and tendons of cows or pigs. Good– quality gelatine should be clear when dissolved, have no flavour and dissolve easily. Although recipes will give an exact amount of gelatine required, the resulting set will vary according to the brand and what you are setting. If gelatine is boiled or if acidic liquids are added to it, it may lose its setting qualities, and some fruit such as pineapple, papaya and figs contain enzymes that will eat the protein in gelatine and not set. Never freeze products containing gelatine as they may become stringy. Gelatine is sold as granules or as clear sheets (leaves). Generally 3 teaspoons or 6 sheets of gelatine sets 500 ml liquid.
Also known as — gelatin