One that has become more well known recently is GELATIN. Try using it in this simple juice recipe: Short and simple: gelatin ...

I am very confused about gelatine — many recipes use the sheet variety now but seem very loose on the amount, one sheet seems to do it all, whereas the powdered variety is measured out carefully.

Spoon over the sauce. Garnish with a sprig of mint and dust with icing sugar, if using. The size and strength of gelatine leaves (aka sheets) can vary. This recipe uses the platinum grade gelatine ...