You can use powdered gelatin (like Knox brand) or sheet gelatin. u003cbr/u003eu003cbr/u003eNote that different brands of gelatin may have different u0022bloomu0022 numbers. That number refers to the strength or stiffness of the gelatin. Knox gelatin, commonly used in North America, has a bloom number of 225 while u0022goldu0022 sheet gelatin, commonly used in some countries in Europe is 200.  In his article detailing u003ca href=u0022http://www.davidlebovitz.com/how-to-use-gelatin/u0022u003ehow to use gelatinu003c/au003e, David Leibowitz laments u003cemu003eu0022Substituting sheet gelatin for powdered gelatin is perhaps the most controversial ratio known to the baking world.u0022  u003c/emu003eu003cbr/u003eu003cbr/u003eThere is a lot of conflicting advice about converting powdered gelatin amounts to sheet gelatin, but the amounts in this recipe are what work perfectly for me. u003cbr/u003eu003cbr/u003eI have not tried this recipe with agar-agar yet.