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Gelatin desserts are desserts made with a sweetened and flavored processed collagen product (gelatin). 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 is also featured in the best selling cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th century.
They 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. In the US and Canada this dessert is known by the genericized trademark "jello".
Copa de Fruitas en Capas:
NOTE: Copa de Fruitas en Capas is a layered Fruit Dessert Cup which may remind some of the classic Verrine. But there are some important differences to note. First, Verrines are typically smaller appetizers and not desserts, in 2 to 6 Oz. Glass container. This...
I was craving a little something sweet tonight, but not too sweet...this turned out to be just right.
Awhile back I had bought these dark chocolate dessert cups that hold about 1 oz of whatever.
Tonight, I mixed vanilla ice cream, turmeric, almond butter and cinnamon together in a bowl, then...