Hello guys, I hope you can help me with a question I have regarding the gelatin. I am new to this forum and I am not sure if there is a similar thread, so if there is, or if this is not the place to post my thread, I apologise but I couldn't find an answer to my question anywhere. So it is about gelatin. I've been using both powdered gelatin and gelatin sheets but I've never encountered this this called "Gelatin mass". I am trying to follow a recipe that is in French and since I am using mainly Google Translate for it, I feel lost. So the recipe calls for "17 g de masse de gélatine" and I have no idea what they mean. I was wondering if anyone could help me with my problem - do they mean 17 g of powdered gelatin or of sheets, or if they mean like, 17 g of dissolved gelatin? Thank you very much for your help and again, I apologise if this is not the place to post the thread or if my question is kind of stupid (I have no idea, honestly, I am still learning these things).