Leaf Gelatin works like granular gelatin found in your local grocery store, but in a different form. Rather than a powder, it is takes the shape of thin sheets or leaves of gelatin film. The sheets dissolve more slowly than the granulated form, but also produce a clearer gelled product.
Why Most Professionals Prefer Sheet/Leaf Gelatin?
Professional cooks often use sheet/leaf gelatin because it makes a clearer gelatin with purer flavor. Many chefs also prefer sheets for ease of use. They allow for the counting of leaves rather than weighing out powder and there is no chance of undissolved granules. European recipes typically call for the use of leaf gelatin.