Gelatin dessert
Gelatin Dessert
Gelatin dessert (pronunciation: /ˈdʒɛlətɪn ˈdɛzərt/) is a type of dessert made with gelatin, a substance derived from collagen, often sweetened and flavored with fruit juices or other ingredients.
Etymology
The term "gelatin" comes from the Latin word "gelatus," meaning "frozen" or "jellied." The term "dessert" comes from the French word "desservir," which means "to clear the table." The combination of these words describes a sweet dish that is typically served after a meal.
Ingredients
The primary ingredient in a gelatin dessert is gelatin, a protein obtained by boiling skin, tendons, ligaments, and/or bones with water. It is usually obtained from cows or pigs. Other ingredients can include sugar or other sweeteners, fruit juice, and sometimes cream or other dairy products.
Preparation
To prepare a gelatin dessert, the gelatin is first dissolved in hot water. The mixture is then cooled and refrigerated until it sets into a jelly-like consistency. Additional ingredients, such as fruit or cream, can be added before the gelatin sets.
Variations
There are many variations of gelatin dessert, including fruit-flavored gelatins, cream-based desserts like panna cotta, and layered desserts that combine gelatin with other ingredients. Some popular variations include Jell-O, a brand of gelatin dessert that comes in many flavors, and aspic, a savory gelatin dish often made with meat stock.
Related Terms
- Gelatin: A protein derived from collagen, used as a gelling agent in cooking.
- Dessert: A course that concludes a meal; the course usually consists of sweet foods and beverages.
- Jell-O: A brand of gelatin desserts, puddings, and no-bake cream pies.
- Aspic: A dish in which ingredients are set into a gelatin made from a meat stock or consommé.
- Panna cotta: An Italian dessert of sweetened cream thickened with gelatin and molded.
External links
- Medical encyclopedia article on Gelatin dessert
- Wikipedia's article - Gelatin dessert
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