Endless versatility

This unflavoured gelatine is for all creative dessert chefs who can now justify their culinary uniqueness in making desserts.

Probably best known as a gelling agent. Blue Bird Gelatine is a magical ingredient for giving desired shape to any edible liquid.

Packing size

  • 50 gm (10g x 5 sachets)


Blue Bird Gelatine can be used to make jelly, mousse, pudding, panna cotta, marshmallow, tiramisu, soufflé, etc.


Recipe for Panna CottaOpen or Close


  • 1/3 cup Skim Milk
  • 1 sachet Blue Bird Gelatine
  • 2 ½ cups Heavy cream
  • ½ cup Sugar
  • 1 ½ tsp vanilla flavour


  • Pour milk into a small bowl, and stir in the gelatine powder. Set aside.
  • In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatine and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
  • Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.