Bring to boil 250 ml of water and dissolve the contents of the envelope, stirring. Add 250 ml of cold water and stir again for a while. When gelatin is just warm, but still liquid, pour it on the food very slowly. Refrigerate for it to solidify. The advice: gelatin is suitable for aspic with vegetables, meat, fish or for garnishing various dishes. You can season it with 3 or 4 tablespoons of sherry or port for meat or a teaspoon of lemon for chicken or fish.
Edible gelatine 66%, salt, meat extract.
Gluten free, Without glutamate , Without additives
25 g / 31 g
24 / 240