If you can't get hold of gelatine leaves, you can also use powdered gelatin: where one sachet of powdered gelatin is roughly equivalent to four gelatine leaves, so you'll need to use about ¾ of a ...
I am very confused about gelatine — many recipes use the sheet variety now but seem very loose on the amount, one sheet seems to do it all, whereas the powdered variety is measured out carefully.
Gelatine is tasteless and comes in powdered form or in transparent leaves. Sprinkle powdered gelatine over cold water and leave to soak and swell, then stir it into hot liquid until dissolved.