 A multicoloured layered gelatin-based dessert | |
| Type | Dessert |
|---|---|
| Place of origin | United Kingdom |
| Serving temperature | Chilled |
| Main ingredients | Gelatin |
Gelatin desserts are desserts made with a sweetened and flavoured processed collagen product (gelatin), which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as "jelly" by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle.[1] Jelly recipes are included in the 19th-century cookbooks of English food writers Eliza Acton and Mrs Beeton.
Jelly can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives. Fully prepared gelatin desserts are sold in a variety of forms, ranging from large decorative shapes to individual serving cups.
Popular brands of premixed gelatin include: Aeroplane Jelly in Australia, Hartley's (formerly Rowntree's) in the United Kingdom, and Jell-O from Kraft Foods and Royal from Jel Sert in North America.[citation needed] In the United States and Canada, this dessert is known by the genericized trademark "jello".
- ^ Glasse, Hannah (1774). The Art of Cookery (1774 ed.). Printed for W. Strahan, J. and F. Rivington, J. Hinton.