Is there anyway to raise the setting and melting point of gelatin so that it doesn't melt at room temperature. I've heard that adding pectin can raise the setting and melting point, but I'm no sure. Thanks.
The melting (and setting) temperature of gelatine depends on the grade of gelatine. As per Wikipedia:
I would suggest experimenting with adding Agar to the mix, as Agar has a melting temperature of 85 °C, and sets at between 32 and 40 °C (again, as per Wikipedia