Gelatin is the most widely used gelling agent thanks to its versatility. It can be used to make gummy candies, pudding, aspic, desserts (e.g. panna cotta), and to thicken soups and sauces.
Preparation: Typically, 6 grams of gelatin is recommended per half batch of cream; using 9 grams will produce a firm result that can be cut into slices.
Ingredients: 100% edible beef gelatin
Other allergen information: May contain traces of peanuts, tree nuts, and sesame seeds.
