Gelita leaf gelatine in a 1 kg box from Germany, for setting panna cotta, layered fruit jellies, mousses, cheesecakes and glazes.
Gelita's leaves come in a flat, bright yellow box with the navy and gold Gelita badge, Gelatine in large navy letters and the product name in German, French, English, Italian, Spanish, Portuguese, Turkish and Arabic: Blattgelatine, gélatine en feuilles, leaf gelatine, gelatina in fogli. A photo shows a row of trembling panna cottas with caramel, and the end panel gives e 1000 g and the maker's address in Eberbach, Germany; the side panels hold directions in several languages. The gallery sets the box among the desserts it is made for: clear cups of layered red, orange and green fruit jelly with berries and mint, and a turned-out panna cotta with caramel sauce, raspberries, blackberries and blueberries. As general background, panna cotta, literally cooked cream, is an Italian dessert of sweetened cream set and moulded, and in Piedmontese it is called panera cheuita. Leaf gelatine is typically soaked in cold water, squeezed and dissolved in a warm liquid, which gives a clear, even set. Commonly, pastry kitchens set panna cotta, mousses and cheesecakes with it, and hotel buffets turn out fruit jellies. Store the box cool and dry.
