T hickening a blancmange, creating a vegan jelly, perfecting the ultimate aerated chocolate mousse cake or making a light and fluff y cheesecake for an event? Gelatine is traditionally called upon in such instances. However, regular and commonly bought gelatine is, rather nauseatingly, made from the bones of animals. Unable to be sold to customers, these bones are a by-product of the meat and dairy industries, and are often traded to food manufacturers, who create gels and powders for use in food products. Luckily for us, there are many plant-based gelatine alternatives these days, no bones required.
BEST ALTERNATIVE FOR