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Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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Often thought of as a children’s dessert (in the form of Jell-O or packet jelly), a clear jewel-like jelly of fruit juice set with gelatin, agar agar, carrageen, guar or xanthan gums, or arrowroot, and sometimes flavored with wine or alcohol, can be a sophisticated dessert. Molded into beautiful shapes, it might be layered in different colors and flavors, made with milk for a creamy clouded effect, or have fruit suspended in it. See blancmange and molds, jelly and ice cream. It must be chilled in order to set fully and should be served very cold.