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Sheet or Leaf Gelatin is much more widely used in European recipes than in the States.
4 sheets (leaves) equal the amount of gelatin in the standard 1/4-ounce packet (1 teaspoon) of gelatin if purchased in a container. Leaf gelatin dissolves a little slower than granulated gelatin. Gelatin if wrapped airtight and stored in a cool, dry place has an indefinite shelf-life.
When using leaf gelatin, fill a bowl with water or liquid called for in the recipe, so the gelatin sheets will be submerged. Place the appropriate number of gelatin leaves on it. Let it sit for about 5-15 minutes or until they become limp. The sheets absorb 1-1/2 ounces of water for every 3 sheets. Remove the soaked leaves from the liquid, and gently squeeze them out.
*Within the Continental U.S.