CM Basics Gelatin leaves, white 50g

Ingredients:

Edible gelatine.

Basic recipe:
1000g cream, whipped
7-8 gelatin leaves (correspond to 14-16g)
other ingredients like fruits, aroma pastes, sugar etc. at your will

Soak the gelatin leaves in 1 litre cold water. After approx. 10-20 min take out gelatin and press it out. Heat up the gelatine carefully (approx. 40-45°C). Add other ingredients like fruits, aroma pastes and sugar as well as a little quantity of the whipped cream and mix them. Afterwards add the mass to the remaining cream and fold the mix carefully.

In order to make liquids sliceable (e. g. aspic crown) use 20 leaves (40g) per litre liquid.