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Sheet Gelatin
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Sheet gelatin is extracted by the same method as granular gelatin, but it is dried in a different way. The liquid gelatin is poured into very shallow trays, dehydrated into a filmlike layer, and then cut into rectangular pieces. The result is very thin, brittle sheets of translucent gelatin. It is also called leaf gelatin. Sheet gelatin is used more commonly in Europe than in North America.
Many culinary texts and other cooking authorities state that sheet gelatin and granular gelatin are interchangeable, weight for weight. This is not necessarily the case. European sheet gelatin is available in three strengths. When using sheet gelatin, refer to the manufacturer’s specifications to determine the necessary ratio of gelatin to liquid.