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Ok just a quick question, maybe a bit obvious to some people but altho it says professional chef under my name i am still at college so i dont know everything like this yet, i just need to know a general ratio for setting jellys sweet or savoury with nothing suspended in them or anything like that, using leaf gelatin and not like rubber bullets, its for a salmon dish im working on and i want to have it with a bit of beetroot jelly and it occoured to me that i could get a recipie but not a reliable ratio to apply to any other dish/jelly i may want to attempt, thanks for the help.