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2. How to Make a Jell-O Mold That Comes Out Perfect

   www.aol.com/jell-o-mold-comes-perfect-150003594.html

   Step 2: Prep the Mold and Add the First Layer. Grab your 5-cup ring mold and give it a good coat of cooking spray. You really want to get into all the nooks and crannies so nothing sticks. Pour in ...

3. Jell-O - Wikipedia

   en.wikipedia.org/wiki/Jell-O

   Jell-O is used as a substantial ingredient in a well-known dessert, the "Jell-O mold", which requires a mold designed to hold gelatin, and the depositing of small quantities of chopped fruit, nuts, and other ingredients before it hardens to its typical form. Fresh pineapple, papaya, kiwifruit, and ginger root cannot be used because they contain ...

4. Bavarian cream - Wikipedia

   en.wikipedia.org/wiki/Bavarian_cream

   Bavarian cream. Bavarian cream, crème bavaroise or simply bavarois is a French dessert consisting of an egg-based cooked custard (milk thickened with eggs) and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving. [ 1][ 2][ 3] Earlier versions, sometimes called fromage ...

5. These berry charlottes are filled with raspberry mousse - AOL

   www.aol.com/lifestyle/berry-charlottes-filled...

   1/2 teaspoon gelatin. 1/2 cup heavy cream. fresh berries, for serving. Instructions. ... Fill cookie molds with raspberry mousse. Refrigerate to chill the mousse until ready to serve.

6. Chocolate Raspberry Mousse Cups Recipe - AOL

   www.aol.com/food/recipes/chocolate-raspberry...

   2 tbsp solid vegetable shortening. To make the chocolate cups: in a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted. Using the back of a ...

7. Gelatin dessert - Wikipedia

   en.wikipedia.org/wiki/Gelatin_dessert

   Gelatin desserts are desserts made with a sweetened and flavoured processed collagen product ( gelatin ), 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]