Gelatin is a versatile ingredient used to stabilize and thicken a variety of desserts, from mousses to no-bake cheesecakes. It comes in two main forms: granules or powder, which are widely available, and sheets, which are often found in specialty stores. There is also a plant-based alternative called agar-agar made from seaweed.

The key to successful gelatin use is following recipe instructions and measurements precisely, as too much or too little can affect both flavor and texture. Granules require a specific ratio of gelatin to liquid, while sheets should be soaked in plenty of cold water until softened. Both forms can be added directly to hot liquids after soaking, ensuring a smooth and stable result.

Ultimately, the choice between granules and sheets comes down to personal preference and ease of use. Experimenting with both can help bakers find the best fit for their needs.