There will be plenty of yeast left to bottle condition. Gelatin works best combined with cold crashing. If you don't have a fridge to put your fermenter in, the way I do it is I have a large plastic tub that my carboy fits in. I pack ice around it and keep topping up the ice for a couple of days. It's a bit of a pain in the butt so I only ever do it if it looks like I have a particularly powdery yeast.
Personally, I'm in the long-primary crowd and advocate keeping your beer in the primary for at least a week or two after it's reached FG. Let gravity do the clearing for you.