GELITA® PRO Leaf Gelatin is easy as 1-2-3



Simply soak in cold water and
allow to swell for approximately 5-7 minutes.



Squeeze out excess water.


Dissolve in a liquid then stir into food. Done!

If you observe these golden rules nothing can go wrong:

  • Don‘t boil the leaf gelatin. This removes their gelling properties.
  • Don‘t freeze gelatin mass. This prevents it from gelling.
  • After squeezing out, add a small amount of the liquid to the gelatin leaves and stir until smooth. Only then add the remaining liquid.
  • Now the whole thing just has to be cooled, but not in the freezer. Because that prevents gelling and your mousse, terrine, or soup will not have the desired consistency.
  • Always plan enough time in advance so your food can set in the refrigerator in peace!
  • As a rule of thumb: For 500 ml liquid you need 6 leaves of gelatin.

Processing gelatin - this is how it works step by step

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