Gelatin sheets are a odorless, tasteless, colorless thickening agent. It’s useful for many purposes such as jelling molded desserts and salads, thickening cold soups and glazing chaud-froid preparations. In small amounts, gelatin adds body; however, in greater amounts gelatin can set a liquid so firmly that it can be easily sliced or cut into shapes. Gelatin sheets require complete submersion in water during the blooming process and must be squeezed to force out excess water before use. Then, the bloomed gelatin is melted over low heat or a hot water bath. Once melted, gelatin is stirred into a warm, or room temperature, base mixture. If the base is extremely cold, the gelatin will begin to set up unevenly. Never boil gelatin or it will not set. Gold (Bloom 190-220).