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?
the white mousse ingredients are as follows:
Thanks.
DiGiTAL_ViNYL (no email)
A quick google
: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 :place.
hth
jenn
-- Jenn Ridley snipped-for-privacy@chartermi.net
For the sheets I use (King Arthur) the equivalence is five sheets equals one envelope.
After a couple of dead-ends, found this in a cooking Q&A:
"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"DigitalV>I found a recipe that includes a white chocolate mousse. However the
DiGiTAL_ViNYL (no email)
See section 2.7.4 of the rec.food.cooking FAQ.
Victor
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