Gelatine leaves are much easier to cook with than gelatine powder. Soak them in cold water for a couple of minutes until pliable. Squeeze out the excess water and stir into heated liquid.
One leaf of gold class gelatine is equal to half a teaspoon of powder.
For vegans, substitute gelatin powder with an equal amount of agar agar. This is a ground seaweed which sets at room temperature.