![]() ![]() ![]() In this post, I’ll explore the differences between leaf and powdered gelatine, the proper way to use each type, and how to convert measurements in recipes. I also tend to make lots and lots of marshmallows, so I go through my supply at a rapid pace!ĭepending on where you are in the world, you might be familiar with leaves or powder, but maybe not both. It’s cheaper, which is nice because a pan of marshmallows requires a large quantity (about 20 grams/2 Tablespoons of powder, which is equivalent to 8 sheets of leaf gelatine for a small square pan). However, when I make marshmallows I do like to use powder. These days, I tend to prefer leaves for most of my bakes, especially for mousses and mirror glazes for entremets. It’s much more economical to order a large tub. Most grocery stores only sell tiny boxes containing four little packets–hardly enough if you plan to use it often, or are working in large batches. In fact, even large quantities of powdered gelatine aren’t readily available in the US without placing a special order. The leaves also tend to be more expensive, as they aren’t widely used in American home kitchens. In the US, leaves or sheets are typically only available via Amazon or a bakery supply company, or by visiting a specialty baking store. Oetker produce leaf gelatines which are readily available in the baking aisle of most supermarkets. In the UK, Europe, and other parts of the world, home baking brands like Dr. Leaf gelatine serves the same purpose as the powdered variety, but it comes in different strengths (also known as “bloom”) and is generally clearer, less messy, and easier to use. ![]() When I moved to London to attend pastry school at Le Cordon Bleu, I learned about leaf gelatine (a.k.a. But beyond weird jiggly desserts (and in college, Jello shots), nobody seemed to bake with the stuff, or really have much use for it at all. It generally came packaged in little individual sachets, and we’d buy it to make “ Knox blox” or Jello molds. Growing up in Pennsylvania, grocery stores sold only powdered gelatine. If you're looking for recipes try using Google, Pintrest, or any number of other subreddits.An entremet cake with a gelatin-set mirror glaze It was not designed to become a substitute for Google. AskBaking is designed to help bakers who are struggling with perfecting their science and craft. If we feel that you have not properly utilized the search bar, we may remove your post and encourage you to do so.Ħ. While we certainly don't mind answering questions, you can often receive immediate help by utilizing the search bar and using keywords that relate to your issue. ![]() Do not downvote a post simply because you do not agree with it.ĥ. No question is "stupid" and disrespect will not be tolerated. Kindness Everyone comes with their own level and experience. Recipes are not required, but if something went wrong we'll need the recipe to figure it out! Please consider posting a recipe with all your posts.Ĥ. No Self-Promotion It's great you run a business or a blog, but this isn't the place to promote it or ask for people to check you out.ģ. This is not your platform for showcasing finished products. We will allow critiques as long as there is obvious concern/question. Baking-Related Questions Only First and foremost this is a baking related ask and discussion sub! We are here to help you with your woes, questions, or concerns. ![]()
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