Free of fat and carbohydrate, as well as cholesterol and purines, gelatine is a natural protein and used heavily in modern cuisine. With gelatine you can make deserts such as creams and jellies as well as savoury meat, fish and vegetable dishes. Gelatine has this ability thanks to a very specific quality. It melts at body temperature, thus literally dissolving in the mouth and creating a uniquely creamy mouth feeling. With a long life, it can be left in the pantry for the next time you have the urge to create a summer jelly or a nice winter gravy.