Unflavored gelatin — Powdered with no flavor, this type of gelatin can be found at most grocery stores. It must usually be heated with liquid to dissolve and activate it. A gem for firming up any flavor of desserts (think cheesecakes, cream pies, puddings and more), it can also be used in homemade yogurt, as a booster in bone broth or cold soups, dips and savory molds, like aspic or seafood mousse.
Gelatin sheets — While not commonly found at the grocery store, thin gelatin sheets can be purchased at specialty and baking stores and online, sold in various “strengths.” The advantage to using this type of gelatin is that it can be simply dissolved in cold water for use. This type of gelatin can be interchanged with unflavored gelatin (one packet is equal to about four sheets of gelatin).
Flavored gelatin — Lemon, lime, orange raspberry, cherry, strawberry, cranberry, grape and even peach … a rainbow of fruit flavors, along with gelatin combined with sugar or artificial sweetener in Jell-O and other brands is prepared by first dissolving it in boiling water and adding cold water or juice to help set it. But this type of gelatin can also be mixed (undissolved and uncooked) into cakes, cookies or pies.
Very Berry Gelatin Mold