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•Both red and clear gelatine are available as powder and in leaf form.

•1 sachet of powdered gelatine (9 g) is sufficient for 500 ml/17 fl oz (2¼ cups) liquid and corresponds to 6 leaves of gelatine (10 g).

•Soak the leaf gelatine in plenty of cold water for about 5 minutes. Then squeeze the gelatine leaves lightly, put in a small pan and dissolve over low heat, stirring all the time.

•Put the powdered gelatine in a small pan and stir in about 6 tablespoons of cold water. Leave the gelatine to swell for about 5 minutes. Then dissolve the swollen gelatine in the pan over low heat, stirring all the time.

•You can also dissolve the soaked gelatine leaves or swollen powdered gelatine in hot liquid, depending on the recipe.

•To set whipped cream: first whip the cream almost stiff, then briefly whisk in the sugar. Add the lukewarm dissolved gelatine all at once while still whisking; continue whipping the cream until completely stiff, then proceed following the instructions in the recipe.

•To set fillings for cakes and flans: stir about 4 tablespoons of the filling into the dissolved gelatine to ensure that the temperature of all the ingredients is the same and so prevent lumps from forming.Then stir the gelatine-cream mixture into the rest of the cream with an egg-whisk and continue following the instructions in the recipe.

•Fresh pineapple, kiwis, papaya and figs affect the jellying properties of gelatine because of the particular enzymes they contain. Therefore they must be blanched in hot water before they are used; otherwise use tinned fruit.

•To ensure that preparations containing gelatine set properly, they should be placed in the refrigerator.