Since this is what helped to bring Marisa down from season 2 of Top Chef, I knew I had to find the right information before attempting a French pear mousse recipe that used leaf gelatin AKA sheet gelatin as one of its ingredients. Having only powdered gelatin at home I needed to figure out, hopefully once and for all, what the exact conversion is when dealing with most professional pastry chef’s recipes. For an article on the difference and the best to use click here.
3 teaspoons of powdered =4 leaves
3-4 leaves = 1 envelope
and just for kicks…
Agar Agar = same amount of powdered gelatin