Where to find gelatin sheets in Louisville?

Anyone know? I saw a couple of places online but they all seemed pretty far away from the Highlands where I live and work.

I purchased some a while back at Creation Gardens. Have you tried there?

Lotsa Pasta had them at one time.

I had a HELL of a time looking for them to use as gingerbread house windows at Christmas time. Creation does have them - but you have to buy a whole case (around $50).

I have not tried Campbell's - they might have them.

Creation garden is the only place I was able to find some.

Maybe you can find a couple people interested in splitting the case with you?

I could order you some from Heartland Foods out of Indy. They will split the case.

Are you sure that Creation won't split the case on this as well? ....

It seems that a whole case of sheets would last most people a lifetime..I just bought a box last year and have only used 1/2 of it...

Unfortunately they will not split the case. They suggested the same thing I did, get someone to go in on it with you.
That is where I got the idea. I those folks who make a lot of Panna Cotta would benefit from such a case.

you know...

if you do a quick google search, you can find the approximate conversion ratio from sheet to powdered gelatin.

I have both at work, but i usually find myself using powdered, since i can scale it down to a fraction of a gram (which is oftentimes important to me!)


a word of caution though...

sheet gelatin comes in different grades of strength: silver, gold and platinum.

what 2 sheets of platinum thickens, may take 4.5 sheets of silver.


please please do some research regarding thickening power or all types, and conversion ratios....


or if you like, i can offer advice on additional options that are more potent and versatile, alone or combined (as well not derived from animal collagen):
high and/or low acyl gellan gum
iota and/or kappa carrageenan
agar agar

etc.


a gram scale accurate to a tenth of a gram would be recommended though...

Wow - the recipe that calls for the gelatin sheets gives no indication as to the strength required. It's for a chocolate mousse that calls for 1-3/4 oz. of chocolate, 1/4 cup milk, 1/2 cup cream, two Tbs confectioners sugar. It calls for only one gelatin sheet. Any idea from those proportions how strong I'd? The mousse goes atop a cake so it needs to hold shape once the springform pan is released . . .

Wow - the recipe that calls for the gelatin sheets gives no indication as to the strength required. It's for a chocolate mousse that calls for 1-3/4 oz. of chocolate, 1/4 cup milk, 1/2 cup cream, two Tbs confectioners sugar. It calls for only one gelatin sheet. Any idea from those proportions how strong I'd? The mousse goes atop a cake so it needs to hold shape once the springform pan is released . . .

the majority of the time it seems that recipes are written using platinum sheets.
(esp.professional recipes)