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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 . [ 1 ]
Norwegian desserts mainly feature small, tart fruits, such as strawberries, blueberries, lingonberries, gooseberries, and cloudberries, due to their ability to grow in colder climates. [1] Rye flour is a very common ingredient in bread-based recipes, as well as almonds and almond flavoring.
Chinese desserts are sweet foods and dishes that are served with tea, along with meals [1] or at the end of meals in Chinese cuisine.The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar.
Flan – Custard dessert with soft caramel on top; Golmajería; Leche frita – Traditional Spanish dessert, Spanish sweet typical of northern Spain; Manjar blanco – Dessert of milk or cream and sugar, thickened and flavoured; Miguelitos – Puff pastry dessert from Spain; Natillas – Spanish custard dish of milk and eggs, variety of custards
[9] [10] [11] The composition and recipes of the sweets and other ingredients vary by region. Mithai are sometimes served with a meal, and often included as a form of greeting, celebration, religious offering, gift giving, parties, and hospitality in the Indian subcontinent.
A similar recipe appears in Bartolomeo Scappi's cookbook Opera dell'arte del cucinare in 1570, as torta di castagne. [10] [11] Sugar is a standard ingredient in this version. Another similar recipe is titled "chesnut pudding" in the 1747 English cookbook The Art of Cookery Made Plain and Easy. [12]
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