When time is short
Processing gelatine - Easy as ABC:
Simply soak in cold water, allow to swell for 10 minutes, squeeze out excess water, dissolve in a liquid then stir into food. Done!
If you observe the three golden rules while doing so, nothing can go wrong:
Don't boil the leaf gelatine. This removes their gelling properties.
Don't freeze gelatine mass. This prevents it from gelling.
After squeezing out, add a small amount of the liquid to the gelatine leaves and stir until smooth. Only then add the remaining liquid.