Vocal Voices

We can only get long strips of gelatine, which I use when making cream pie.

Is the best way to melt them, just to breakthem in half, put in pan, add some of the milk and warm it up? Made a complete hash of it last time and although the cream pie was nice, it was a leeeetle runny, as I'd waasted some of the gelatine.

I use Dr Oetker sheets of gelatine and the instructions say to soak them for three minutes in cold water and then to squeeze out the excess before adding them to the dish you are making. There is also a warning NOT to boil what you are making as it ruins the set.

But this is Portugal WM we do things differently here

I'll try that though, next time I make cream pie