Hi. I have to use blades of gelatin in Europe, so do you know how many sheets I would use for the coffee jelly recipe? What are the substitutions using blades(sheets) versus granulated gelatin, as found in USA? Thanks

Five sheets. 1 sheet equals 1/2 tsp. of powdered gelatin.

For anyone reading this, here's a tip.

I never use packages of gelatin because the packages have inconsistent weights that can really mess up a recipe. I always buy bulk, and measure it. One package is supposed to be 1 Tbsp., but it usually more like 2 1/2 tsp.

Karen

Hi Karen, Thanks for your prompt reply. Now I can do my own jello, since I can't get sugar free where I live. Barbara in Holland

Karen, a related question, if you please

Where can one buy either bulk gelatin 'powder' or sheets retail here in Western Canada (sure hope you have a tip on this one).

Thanks as ever!

Bulk gelitan... In the bulk section of Save-On Foods, Superstore, Galloway's

Gelitan sheets... Gourmet Warehouse carries them, and you could probably buy a whole box from them but they're pretty $$$. The last time we bought a box wholesale, the price was over $60.00.

Karen

Thanks for the info, Karen, as ever!

ps: I'm keeping an eye out on the Fairburn Farm website and in EAT mag, but still no new dates posted for cooking classes.