Sheet Gelatin, also called Leaf Gelatin, works like granular gelatin found in your local grocery store, but in a different form. Rather than a powder, it is takes the shape of thin sheets or leaves of gelatin film. The sheets dissolve more slowly than the granulated form, but also produce a clearer gelled product.
WHY MOST PROFESSIONALS PREFER SHEET/LEAF GELATIN OVER POWDERED VARIETIES LIKE KNOX?
Professional cooks often use sheet/leaf gelatin because it makes a clearer gelatin with purer flavor. Many chefs also prefer sheets for ease of use. They allow for the counting of leaves rather than weighing out powder and there is no chance of undissolved granules. European recipes typically call for the use of leaf gelatin.
You can successfully substitute sheet gelatin for powdered gelatin in any recipe by using the following scaling.
HOW TO USE SHEET/LEAF GELATIN
Basic steps for using gelatin sheets:
Soak sheets of gelatin in a bowl of cold/iced water for 5 to 10 minutes. (Use about 1 cup/250ml of cold water per sheet.)
Once soft, lift sheets from the cold water.
Wring gently to remove excess water.
Add sheets to room temperature liquid called for in the recipe. Heat the mixture, stirring until the gelatin is dissolved. Do not boil or gelatin will not set. Do not add chilled liquids or mixtures to gelatin after it is dissolved or it will cause uneven setting.