DigitalVinyl > wrote:

>I found a recipe that includes a white chocolate mousse. However the
>recipe calls for two "gelatin sheets". All I could find were envelopes
>(4 envelopes = 1 oz). Anyone know what the translation is between
>sheets and the Knox gelatin envelopes? 1 for 1?

A quick google (www.google.com, type in "gelatin sheets" with the
quotes) yields this:
:There are two basic types of gelatin. The gelatin most common in the
:United States comes in a powdered form, which is widely available in
remeasured envelopes. European gelatin, which takes the form of
:clear, paper-thin leaves, is generally only available in bakery-supply
:stores and some specialty shops, hence your fruitless search. The two
:types are completely interchangeable. As a rule, four sheets of leaf
:gelatin are equal to one 1/4-ounce envelope or 1 tablespoon of
:granulated gelatin. This is enough to gel 2 cups of liquid.


:Flavorless and colorless, gelatin activates when moistened. It must
:first be dissolved in a cold liquid for about five minutes to soften
:and swell the granules so they'll dissolve smoothly when heated.

:If you find yourself using gelatin only sporadically, don't worry. It
:will last indefinitely if wrapped airtight and stored in a cool, dry
lace.



hth

jenn
--
Jenn Ridley