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Creative ideas with leaf gelatine

Leaf gelatine from GELITA can be used to conjure up a wide range of recipes. Angélica Vitali has come up with particularly creative variations for GELITA. The Brazilian chef is one of the world’s leading specialists in molecular cuisine. We present three of her recipes for GELITA here.


Angélica Vitali was born in São Caetano do Sul (São Paulo), Brazil. The former publicist decided about ten years ago to give up her profession to do what she enjoys most: cooking. Vitali rounded off her expertise in Portugal and Spain, where she was a student of Ferran Adrià, one of the co-founders of molecular cuisine.


Cucumber mousse

(for four people)


Remove the seeds from the cucumbers and apples and then cut them into pieces up to the weight specified in the list of ingredients. Put the cucumber, apple and lime juice in a blender and puree to juice. Season to taste with salt and pepper and set aside. Beat the whipped cream until stiff and set aside. Moisten the gelatine leaves and dissolve in warm water. Add to the juice and stir. Now fold the whipped cream very slowly into the cucumber-apple juice until a homogenous mixture is obtained. Pour into molds or glasses and put in the fridge for eight hours. Garnish with the capelin roe and serve immediately.


  • 350g cucumber
  • 150g apple
  • 100 ml fresh whipped cream
  • Juice of half a lime
  • 3 sheets of gelatine
  • Salt and black pepper to taste
  • Capelin roe



Fruit gum balls


Crush the gelatine and place in 68 g of water then heat in a water bath until completely dissolved. Mix the sugar, glucose syrup, water and the already pureed fruits in a pot and heat to 115 °C. Remove from the heat and stir until the mixture cools down to 100 °C. Add the dissolved gelatine and stir quickly. Place the mixture in molds and leave in a dry place with low humidity for 24 hours, then carefully remove the balls from the molds and leave to dry for a further 24 hours.

Tip: for additional flavors, simply replace the respective amount of fruit with others.



  • 125g sugar
  • 120g glucose syrup
  • 28g water for the preparation of the syrup
  • 15 sheets of gelatine
  • 180g red fruits
  • 10 sheets of gelatine

Wine jelly


Chop the gelatine leaves and soak them in 100 ml of water. Bring half of the white or rosé wine and the grape juice to the boil and remove from the heat.

Add the other half of the wine and stir. Mix in the soaked gelatine and stir until it dissolves. Put some raspberries in small glasses and pour the wine mixture over them. Place in the fridge for 15 hours and take out just before serving.


  • 50 ml white or rosé wine
  • 300 ml white grape juice
  • 500g fresh raspberries
  • 50g sugar
  • 10 sheets of gelatine



You can find more recipes from Angélica Vitali here:


Photos: GELITA

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