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Line 10: \| creator = \| course = \| type = [[~~main course~~ Dessert]] \| served = [[Cold\|Chilled]] \| main_ingredient = [[Gelatin]] Line 17: }} '''~~large fishies~~Gelatin desserts''' are [[dessert]]s 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]]. Jelly recipes are included in the 19th-century cookbooks of English food writers [[Eliza Acton]] and [[Mrs Beeton]]. 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.

Gelatin dessert: Difference between revisions