superb gelating properties
I used on a failed pastry cream that turned completely liquid after adding the first butter fpor a mouselline cream.In a panic I added three sheats and upon colling still no gelation so I added 3 more. Next morning the cream had a "pana cota " texture but upon beating it turned into a smooth cream that even when used in a "Fraizier" cake it remain stabile and smooth. This was an excellent product. It taught me that you can add gelatin to a pastry cream. The sheets dissolve rapid in cold water.