Gelatin is available in sheets, or in dried, powdered form. It must always be softened or dissolved before being added to other ingredients. Gelatin gives consistency to terrines, Bavarian cream, and mousses, although when used in excess it will make these preparations thick and heavy. For lightly bound jelly, 5 gelatin sheets (1/2 oz / 15 g) should be used per 2 cups / 1/2 liter of liquid. When using gelatin in creams, use roughly half of this proportion. For molded jelly, it may be desirable to add 2 or 3 more gelatin sheets. When using powdered gelatin, follow the quantities and proportions marked on the package. Jelly, or gelatin used in cream preparations, should be as light as possible for the best flavor.
