Gelatin is used in the kitchen to make desserts, pastries, desserts, ice creams, creams, mosses, muslinas, Bavarians, cheesecakes, verrines, charlottes, aspics, terrines, pâtés, Terrines of foie gras, confectionery, chocolates, liqueurs, cocktails, or drinks, depending on the recipes. It is also used to stabilize, thicken, or bind sauces, marinades, vinegrimettes, pasta, rice, purees, soups, veloutés, broths, consumed, fondues, raclettes, gratins, gratins, gratins, gratins, gratins, gratins Or hot sauces, depending on the recipes.
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