offers 2 great brands for you to create sweet gelatin concoctions: Royal and D’Gari. Gelatin desserts can be enhanced in a variety of creative ways including the use decorative molds to give unique shapes to this sweet concoction, fresh fruits can also be added as is commonly done in Mexico, where this dessert is very popular. Once the mixture is prepared and heated, it can be refrigerated where it will slowly form a gel as it cools. For the commercial version (gelatin mix), the product just requires for hot water to be added. The commercial production of gelatin started in Holland around 1685 and would later be commercially produced in the United States in Massachusetts around 1808.Ī typical gelatin recipe is made by using ingredients such as sugar, fruit juice and other additives that are added during preparation and then heated. Cooks typically used molds to give their gelatin creative shapes and sizes some were even shaped like animals. Gelatin was commonly used in England during the late 1800s to early 1900s for both pleasing and sweet dishes. The exact date when gelatin was discovered is not known, but what is known is that chefs used its wonderful properties to create culinary works of art, that were pleasant to the eye and irresistible to the palate. The word gelatin actually derives from the French word “gelatine” which means edible jelly in Italy it is called “gelatina” which is the same name used in Mexico. Below you’ll be able to read a bit about the history of gelatin and the gelatin products you can find at Gelatin is called by different names around the world, in Ireland it is called Jelly while the United States and Canada know this dessert by its popular name of “Jello” which is based on the brand name “Jell-O” or gelatin. The structure of this tasty dessert is so versatile it can be made into a variety of shapes and flavors with different ingredients. The gelatin desserts are typically made with sweetened and flavored gelatin, but can also be made by using either a premixed blend of gelatin additives or by mixing plain gelatin with other ingredients.
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