23 Aug 2011

gelatine or aspik recipe for competition ...

here lastest implementation of Jelatin work in competitition the recipe :

You may try this  recipe: 160gm gelatin powder or leave 1ltr of distilled water or boiling water and cool down before you mix in the gelatin.
Steam the gelatin with water for 3hrs and ready to use.

For sauce is 200gm of gelatin and 1ltr of water the rest is the same.


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