The quiet ingredient behind every panna cotta that holds its shape and still trembles on the spoon.

Food-grade leaf gelatine for professional pastry and kitchen work, supplied in sheets so dosing is a matter of counting rather than weighing powder.

It has no flavour of its own; used correctly it gives a clean set and a texture that melts in the mouth.

Soak the sheets in cold water, squeeze, then dissolve in a warm liquid before adding to creams, mousses, jellies or savoury terrines. Follow your recipe's dose.