While the fromage is chilling, I peel the reserved gelatin
(clarified stock) from its container and place
it in a small saucepan. The saucepan is placed over low heat and the gelatin
is gently melted. To use the gelatin
, it should be just above the temperature where it solidifies, which is close to room temperature. I remove the chilled fromages from the refrigerator and carefully peel off the plastic-covered cardboard. The plastic is discarded, but the cardboard is saved to use again. I trim the loose edge of gelatin
remaining after the cardboard is removed with a pair of sharp scissors.