Gelatine dessert

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Gelatine desserts (British English) or gelatin desserts (American English) are desserts made with a sweetened and flavoured processed collagen product (gelatine), 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. Jelly recipes are included in the 19th-century cookbooks of the English food writers Eliza Acton and Isabella Beeton. Jelly can be made by combining plain gelatine with other ingredients or by using a premixed blend of gelatine with additives. Fully prepared gelatine desserts are sold in a variety of forms, ranging from large decorative shapes to individual serving cups. In the United States and Canada, this dessert is known by the genericised trademark "jello".

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