I have a recipe for Irish Creme Mousse Cake that uses gelatin leaves in the preparation. What are gelatin leaves? Are there any substitutes?

 Leaf or sheet gelatin is the same substance as granulated gelatin, just packaged and sold in a different form. It is much more widely used in Europe (and shows up in more European recipes) than in the States.

The gel-making ability of sheet gelatin is constant no matter what its size, so four leaves equal the amount of gelatin in the standard 1/4-ounce packet sold here (or one teaspoon of gelatin sold in bulk). Leaf gelatin dissolves a little less readily than granulated gelatin, which is surely another reason that it is not as popular in our speed-obsessed kitchens.

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