Using Sheet Gelatin in Cake Fillings

Most brands of sheet gelatin weigh ⅒ ounce (3 g) per sheet. Gelatin sheets, like the powder, must be softened in a liquid before they can dissolve. However, sheets can be softened in virtually any amount of liquid as long as they are submerged. The amount of liquid need not be specified because, as they soften, the sheets always absorb the same amount: approximately 2 teaspoons (10 ml) per sheet. Once they are soft, the sheets are melted in a pan or a bain-marie.

To use sheet gelatin in a recipe that calls for powdered gelatin, substitute an equal amount by weight, remembering that each sheet weighs ⅒ ounce (3 g), or calculate the exchange based on 1 sheet replacing each 1 teaspoon (3 g) powdered gelatin. Submerge the sheets in cold water and leave to soften. Remove the sheets without squeezing out any of the water that they have absorbed. Melt the sheets and add to the recipe as directed, omitting the water that would have been used to soften the gelatin powder. If the recipe calls for softening the gelatin in a liquid other than water — wine, fruit juice, or milk, for example — use this liquid instead of water for softening the gelatin sheets. If necessary, add enough water to the liquid so that the sheets are just covered. Instead of lifting the sheets out of the liquid once they have softened, melt the sheets in the flavored liquid and add the entire mixture to the recipe. It is not necessary to make adjustments in the water added to the recipe to offset the water absorbed by the gelatin sheets unless you are using as much as 3 ounces (85 g) or 28 sheets (84 g) in a single recipe. When using such a large amount of sheet gelatin in a recipe specifying powdered, calculate the total amount of water absorbed by the sheets and compare that to the water specified for softening the powdered gelatin. Add the amount of water needed to make up the difference instead of omitting the water as directed above.