Bovine Gelatin 200 bloom powder 150g

This powdered gelatine is of beef origin and rated 200 Bloom, the most common strength in pastry work, the same as "gold" leaf gelatine. Bloom measures setting power: the higher it is, the less gelatine you need for the same hold. G. Detou packs it in a 150 g screw-top tub, handy for weighing to the gram. Powder suits precise weighing and professional recipes better than leaves do.

The label gives the gelatine mass method: soak the powder in five times its weight of cold water, for example 10 g of powder to 50 g of water, let it swell, then melt the amount you need before adding it. The mass can also go straight into a hot preparation, such as a crème anglaise or a warm fruit purée, where it melts on its own. Use it for chocolate or fruit mousses, bavarois, entremet cremeux, panna cotta, mirror glazes and fruit jellies. A mass made in advance keeps in the fridge and can be melted as needed.

Close the tub well after use and store it somewhere dry, as moisture makes the powder clump. You will also find it in our shop, 58 rue Tiquetonne, Paris.