Gelatin desserts are desserts made with a sweetened and flavoured processed collagen product (gelatin). 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 is also featured in the best selling cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th century.
A multicoloured layered gelatin-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 colors", top right, "raspberry cream" flavor
A gelatin dessert containing pieces of fruit
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Various desserts, including numerous varieties of cake, biscuits and pies
The spread of sugarcane from ancient India to the world
German chocolate cake, a layered cake filled and topped with a coconut-pecan frosting
Valentine's Day chocolates
