From Jell-O to marshmallows, there are plenty of tasty desserts that use gelatin to create their unique texture. Here's how ...

For the panna ... sheets) can vary. This recipe uses the platinum grade gelatine commonly found in UK supermarkets. Whatever you use try not to add too much gelatine as it will make your panna ...

Pour the cream mixture through a strainer and add the gelatin to the hot mixture ... a fine sieve to remove seeds (optional). Unmold panna cotta onto a plate, and pour about 2 tablespoons purée ...

Whisk to combine. Divide the yellow panna cotta equally among four mini-trifle bowls. Refrigerate for 30 minutes to set the gelatin. Repeat the first five steps of the Yellow Layer, substituting 1 ...

Stir the gelatin and water together in a ... or spoon a generous dollop of cream on top of each panna cotta and garnish with some chopped pecan brittle and with one of the small chunks. Line a baking ...

Lemon posset and panna cotta are irresistibly rich, thick cream-based desserts. However, despite sharing a luscious texture, ...

Gelatin is an ingredient that is often used in recipes as a thickener or gelling agent. The collagen in this product is what makes your marshmallows gooey, your panna cotta custard-like ...