Gelatine

Gelatine is a colourless, almost flavourless protein best known as a setting agent for jellies, but also used in desserts such as creamy bavarois or cheesecakes. Gelatine is available as powder or granules and in clear sheets or leaves. As a rule, 6 sheets of gelatine is equal to 3 teaspoons of powdered gelatine or a 10 g (¼ oz) sachet. This is enough to soft-set 500 ml (17 fl oz/2 cups) of liquid.