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Gelatine dessert
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Gelatine dessert
Gelatine desserts 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".
Before gelatine became widely available as a commercial product, the most typical gelatine dessert was "calf's foot jelly". As the name indicates, this was made by extracting and purifying gelatine from the foot of a calf. This gelatine was used for savoury dishes in aspic, or was mixed with fruit juice and sugar for a dessert.
In the eighteenth century, gelatine from calf's feet, isinglass and hartshorn was coloured blue with violet juice, yellow with saffron, red with cochineal and green with spinach and allowed to set in layers in small, narrow glasses. It was flavoured with sugar, lemon juice and mixed spices. This preparation was called jelly; the English cookery writer Hannah Glasse was the first to record the use of this jelly in trifle in her book The Art of Cookery, first published in 1747. Preparations on making jelly (including illustrations) appear in the best selling cookbooks of the English writers Eliza Acton and Isabella Beeton in the 19th century.
Due to the time-consuming nature of extracting gelatine from animal bones, gelatine desserts were a status symbol up until the mid-19th century as it indicated a large kitchen staff. Jelly molds were very common in the batteries de cuisine of stately homes.
To make a gelatine dessert, gelatine is dissolved in hot liquid with the desired flavours and other additives. These latter ingredients usually include sugar, fruit juice, or sugar substitutes; they may be added and varied during preparation, or pre-mixed with the gelatine in a commercial product which mainly requires the addition of hot water.
In addition to sweeteners, the prepared commercial blends generally contain flavouring agents and other additives, such as adipic acid, fumaric acid, sodium citrate, and artificial flavourings and food colours. Because the collagen is processed extensively, the final product is not categorised as a meat or animal product by the United States federal government.
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Gelatine dessert
Gelatine desserts 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".
Before gelatine became widely available as a commercial product, the most typical gelatine dessert was "calf's foot jelly". As the name indicates, this was made by extracting and purifying gelatine from the foot of a calf. This gelatine was used for savoury dishes in aspic, or was mixed with fruit juice and sugar for a dessert.
In the eighteenth century, gelatine from calf's feet, isinglass and hartshorn was coloured blue with violet juice, yellow with saffron, red with cochineal and green with spinach and allowed to set in layers in small, narrow glasses. It was flavoured with sugar, lemon juice and mixed spices. This preparation was called jelly; the English cookery writer Hannah Glasse was the first to record the use of this jelly in trifle in her book The Art of Cookery, first published in 1747. Preparations on making jelly (including illustrations) appear in the best selling cookbooks of the English writers Eliza Acton and Isabella Beeton in the 19th century.
Due to the time-consuming nature of extracting gelatine from animal bones, gelatine desserts were a status symbol up until the mid-19th century as it indicated a large kitchen staff. Jelly molds were very common in the batteries de cuisine of stately homes.
To make a gelatine dessert, gelatine is dissolved in hot liquid with the desired flavours and other additives. These latter ingredients usually include sugar, fruit juice, or sugar substitutes; they may be added and varied during preparation, or pre-mixed with the gelatine in a commercial product which mainly requires the addition of hot water.
In addition to sweeteners, the prepared commercial blends generally contain flavouring agents and other additives, such as adipic acid, fumaric acid, sodium citrate, and artificial flavourings and food colours. Because the collagen is processed extensively, the final product is not categorised as a meat or animal product by the United States federal government.
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