Gelatin
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Gelatin in American English or gelatine in British English is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry,
Eggs in aspic.
Congealed into jelly gelatin of boiled fish with soy sauce and kept around at 8 °C. In Japan, it is called 煮凝り (Niko-gori), literally 'boiled then become flocculated/stiffened'. Not intended cooking, occurs naturally in winter, historically tasted.
Capsules made of gelatin.
Gelatine dessert
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Gelatine desserts or gelatin desserts are desserts made with a sweetened and flavoured processed collagen product, which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of
Gelatin
…depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in jelly, most gummy candy and marshmallows, ice creams, dips, and yogurts. Gelatin for cooking comes as powder, granules, and sheets. Instant types can be added…
A multi-coloured layered gelatine-based dessert.
Wood-engraving of "Orange Jellies" garnished with myrtle leaves, in Eliza Acton's Modern Cookery for Private Families, 1845.
Illustrations of jelly (top row) from Isabella Beeton's Book of Household Management, 1861. Top left, "jelly of two colours", top right, "raspberry cream" flavour
A gelatine dessert containing pieces of fruit