Centaur Gold Leaf Gelatine 1kg

Gold Leaf Gelatine Sheets 

Centaur Gold Leaf Gelatine 1kg is a professional-grade setting agent designed for consistent results in baking, desserts, and savoury dishes. Made from high-quality pork gelatine, this product is supplied in easy-to-use gold strength leaf form, known for its clarity, neutral taste, and reliable setting properties.

Ideal for home cooks and professionals alike, gold leaf gelatine is used in everything from mousses and jellies to panna cotta and terrines. With a bloom strength of approximately 200–220, it offers a firm yet smooth set, perfect for recipes requiring precision and stability. This 1kg pack contains a large quantity of individual sheets, making it well suited for regular use in both home and catering kitchens.

Key Features

• Gold strength gelatine (200–220 bloom) offers a firm, consistent set with clean finish.
• Neutral flavour and aroma, won’t interfere with the taste of your final dish.
• Clear, smooth finish perfect for translucent jellies, mirror glazes, and fine pâtisserie.
• Easy to portion, use leaf-by-leaf to control setting strength and reduce waste.
• Size: 1kg

Recipe Inspiration

• Panna Cotta: Achieve a smooth, lightly set texture that holds its shape.
• Fruit Jelly: Use with fruit purées for layered or clear jellies.
• Mousses and Bavarois: Fold into whipped mixtures for a light but stable result.
• Mirror Glaze: Dissolve into glaze mixtures for a glossy finish over cakes and entremets.

What is gold leaf gelatine and how is it different from other types?

Gold leaf gelatine has a bloom strength of 200–220, meaning it sets firmer than bronze (lower bloom) and is more widely used in professional kitchens for precise results.

How do I use leaf gelatine properly?

Soak the required number of sheets in cold water for 5–10 minutes until soft, then squeeze out excess water and stir into your warm base until fully dissolved.

Can I use this in both sweet and savoury recipes?

Yes. Its neutral taste makes it suitable for a wide range of culinary uses, including desserts, savoury terrines, and aspics.