Natura Premium Bovine Gelatine Powder, 250 g

This pack contains 250 g of powdered bovine gelatine. Natura Premium states that it has a neutral taste and smell, a useful feature when seeking to alter the texture without adding flavourings to the recipe. It also provides an alternative for those who prefer to avoid ingredients of porcine origin.

It can be used as a gelling agent in mousses, flans, custards, panna cotta, cold cakes and homemade jelly sweets. It can also be used in savoury dishes. The amount required varies depending on the volume and the desired firmness.

Ingredients: 100% powdered bovine gelatine. It is obtained through the partial hydrolysis of bovine collagen. The manufacturer states that it contains no added sugars.

Hydrate the powder in five parts cold water or liquid for a few minutes. Gently heat the mixture until dissolved, taking care not to let it boil. Add it to the mixture and chill in the fridge until it sets. As a guide from the manufacturer, use between 10 and 20 g per litre for a soft texture and between 20 and 40 g for a firmer consistency.

Fresh pineapple, kiwi, papaya and mango contain enzymes that can prevent the mixture from setting. Use them cooked or in syrup when they form part of the recipe. Seal the container tightly after each use and store it in a cool, dry place.

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Culinary use: soak the gelatine in 5 parts cold water or liquid for a few minutes. Heat gently, without bringing to the boil, until completely dissolved, then stir into the mixture. Leave to cool in the fridge until it sets.
Recommended dosage: 10–20 g per litre for a soft texture and 20–40 g per litre for a firmer texture.
As a protein supplement: dissolve 1 tablespoon (approx. 10 g) in a hot drink, smoothie, yoghurt or stock.
Store in a cool, dry place, with the container tightly sealed.

Edible gelatine of bovine origin (100%).

Avoid mixing the gelatine with fresh pineapple, kiwi, papaya or mango: these contain enzymes that prevent it from setting. If you wish to use them, use them cooked or in syrup.
Never boil it, as it will lose its gelling power.
If you are taking it as a source of protein for your skin and joints, combine it with foods rich in vitamin C, which contributes to the normal formation of collagen. Consult your pharmacist if you are following a special diet.