Gelatin is key to giving some desserts their distinct texture - mainly anything that’s soft and creamy, but still stable enough to hold its shape. It’s derived from the collagen found in the bones, skin, and connective tissue of animals, and sold in processed form for use in baking and cooking. Gelatin is a flavorless, colorless substance that’s added to desserts and other dishes as a thickening agent. You'll typically find gelatin sold in powdered form, almost always by the brand Knox Gelatine. To help you unlock this fun and fabulous genre of baking, read on for our guide to all things gelatin. This small but mighty ingredient is essential for a variety of treats beyond Jell-O-inspired desserts, but despite its prominence, it’s not always the easiest to use.
Such desserts range from boozy delights (a far cry from Jell-O shots) to classic Mexican desserts to edible art pieces, all of which call for gelatin to achieve a texture and consistency that’s wholly unique.
Dayana Lanuza, who makes stunning floral gelatin desserts at Honey Flower Sweets, says that for some customers, "the gelatin reminds them of when they were little and get nostalgic."Ĭolorful gelatin desserts are cropping up on Instagram, at restaurants, and in home kitchens alike, bringing retro flair to our feeds. The wiggly, wobbly, neon dessert that many of us encountered in our youth - for me, it was at Sunday lunches at the cafeteria by my grandmother’s in Charleston, where bowls of red Jell-O cubes swayed softly in the buffet line - has resurfaced alongside other old-is-new trends like low-rise jeans and Sex and the City.
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