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 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.