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 dessert was first recorded as "jelly" by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle.
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Makanan penutup gelatin adalah makanan penutup yang dibuat dengan produk kolagen olahan yang dimaniskan dan diberi rasa, yang menjadikan makanan penutup "diatur" dari cair menjadi gel padat elastis yang lembut.
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