When a recipe calls for gelatin, you have to “bloom” it before you can use it. Sheet gelatin (or leaf gelatin) is preferred by pastry chefs because it is clearer and more flavorless than granulated gelatin. It’s also more versatile, since it’s available in a few different varieties which have different gelling powers. When you use sheet gelatin, you’ll need to know how to bloom it, and for that we turn to Rebecca DeAngelis, pastry chef at Babbo Ristorante e Enoteca. Once you’re an expert, you’ll be whipping up panna cotta like there’s no tomorrow. And really, who can blame you?