FAQs

I want to overturn my pudding. How do I ensure it is firm enough and how do I get it out of the mold?

Basically, If the dishes are to be turned out of the mold, it is always better to use 2 additional gelatin leaves. If you want to overturn the solidified jelly from a mold, first dissolve the edge of the jelly from the mold with a knife dipped in hot water, then dip the mold up to the height of the jelly in hot water for a few seconds. Now place an inverted serving dish over the mold, turn both of them over and shake briefly. If the plate is moistened beforehand, the overturned jelly can easily be transferred to another serving plate.

Can I freeze my jello?

Gelatin jellies should not be frozen. After defrosting, they lose their smooth texture and become crumbly.

How should leaf gelatin be stored?

Gelatin rapidly absorbs moisture and odors. For this reason, it should always be stored in a dry and odor-free place, i.e. never together with highly odor-emitting substances such as spices or coffee.

How many leaves do I need for which application?

As a rule of thumb: To gel half a liter of liquid you need 6 leaves of gelatin. For cream dishes that are prepared with egg yolk, 4 leaves of gelatin are sufficient. If the dishes are to be turned out of the mold later, it is always better to use 2 additional gelatin leaves.