Using gelatine

I find leaf gelatine much easier to use than the powdered variety. It dissolves more evenly into warm liquids, rarely leaving blobs of pure gelatine lurking in the depths. Although it is not as widely available as the boxed sachets of powdered gelatine, it is by no means rare. I certainly think it is worth buying several packets whenever you come across it in delicatessens and specialist food and kitchen shops.