Gelatine comes in either leaves, powder or granules. Leaf gelatine is the more preferred setting agent in making a jelly than powdered as it gives a very clear, clean, tasteless set.
In great Britain standard leaf gelatine is classed as platinum and can usually be bought in supermarkets. (Bronze gelatine is used in catering and commercial kitchens and is larger than platinum). What size leaf is the confusing issue though when working out how much to use. Here is a pretty accurate conversion table using the platinum grade.
- For a jelly to turn out use 1 small platinum sheet for every 100ml / scant ½ cup liquid.
- For a jelly to serve in a glass, use 1 sheet of platinum for every 125 ml/ generous ½ cup
How to Use GelatineFor leaf gelatin, soak in cold water for 5 minutes to soften, then remove and gently squeeze to remove any excess water.
For powder, add to a few tablespoons of warm water and stir until dissolved.
NEVER boil any gelatin mixture.
There are vegetarian gelatin alternatives, agar-agar is available but doesn't set quite as firmly as non-vegetarian.