As Gemma Stafford clarifies, there are two types of basic gelatin: sheet gelatin and powder gelatin. Stafford explains that sheet gelatin "is more commonly used amongst chefs as it creates a very ...

Most commercial gelatin is derived from beef and pork hide and bones, but can generally come from any animal. You may have stumbled across marine collagen in the supplement aisle as a powder or ...

Gelatine is tasteless and comes in powdered form or in transparent leaves. Sprinkle powdered gelatine over cold water and leave to soak and swell, then stir it into hot liquid until dissolved.

I am very confused about gelatine — many recipes use the sheet variety now but seem very loose on the amount, one sheet seems to do it all, whereas the powdered variety is measured out carefully.

5 Leave to cool then transfer to the fridge to set. If using powdered gelatine always add the powder to the liquid to stop it going lumpy. If using leaf gelatine, always soak first in cold liquid ...