>>I'd weigh sheet,s but don't have any gelatin around. Although I've been
wanting to do a quark torte, for which I'd use it. You know, using
those
polenta cookies for a bottom (crushed and mixed with melted butter)
<<

You're right about the measurement, but I did weigh the two types when
making a strawberry mousse last summer and got soup for my pains.
Thick soup, but soup.
The gelling doesn't seem to translate by weight.