Are you looking for a vegetarian-friendly way to set your desserts? Look no further than Dr. Oetker Vege-Gel which is a great alternative to gelatine. This simple and easy-to-use setting agent can be used to create delicious and impressively professional-looking jellies, mousses, cheesecakes and more. Plus, each sachet is measured to set 1 litre of water, making it the perfect choice for smaller batches or specialty recipes.

Instructions:
One sachet (6.5g) sets 1 pint (570ml) of liquid. To dissolve the vegegel pour at least 200ml of cold water into a jug or small bowl. Sprinkle the vegegel onto the cold liquid and stir until completely dissolved. Heat the mixture to boiling point and use in accordance with your recipe. Work quickly throughout each step of the recipe as the mixture will set very quickly. Allow to set for 1 hour until firm. Vegegel is an alternative to gelatine and not a substitute, it may be necessary to adapt your recipe.

Are you looking for a vegetarian-friendly way to set your desserts? Look no further than Dr. Oetker Vege-Gel which is a great alternative to gelatine. This simple and easy-to-use setting agent can be used to create delicious and impressively professional-looking jellies, mousses, cheesecakes and more. Plus, each sachet is measured to set 1 litre of water, making it the perfect choice for smaller batches or specialty recipes.

Instructions:
One sachet (6.5g) sets 1 pint (570ml) of liquid. To dissolve the vegegel pour at least 200ml of cold water into a jug or small bowl. Sprinkle the vegegel onto the cold liquid and stir until completely dissolved. Heat the mixture to boiling point and use in accordance with your recipe. Work quickly throughout each step of the recipe as the mixture will set very quickly. Allow to set for 1 hour until firm. Vegegel is an alternative to gelatine and not a substitute, it may be necessary to adapt your recipe.