#gelatin

#gelatin

In 1969, Kraft launched a dessert that looked like a magic trick: one packet of powder, three distinct layers. Called Jell-O 1-2-3, it promised three tantalizing textures - mousse, custard, and jelly - all separating neatly in the fridge without any extra tricky technique or work. The result was a parfait-like tower of pastels which would be spongy on top, creamy in the middle, and wobbly at the base. For a culture already leaning hard into convenience, it was a giant leap for mankind.

Panna cotta is very user-friendly, and requires enough gelatin and chill time to ensure a proper set. Following the recipe and allowing plenty of time to chill before serving should make it easy.

Gelatin is a protein that keeps its shape because of its polypeptide chains, which connect to each other in a spring-like formation.

Many popular candies like gummy bears and marshmallows often contain gelatin, primarily derived from pork, making them unsuitable for vegans and those avoiding pork products.