47-579: The Platinum Pudding is a British pudding consisting of a lemon and amaretti trifle . It was created by Jemma Melvin in 2022 for a competition celebrating the Platinum Jubilee of Queen Elizabeth II . The Platinum Pudding Competition was founded in 2021 by the London department store Fortnum & Mason . The competition was conceived by the British diplomat and food, culture, and travel writer Ameer Kotecha and
94-545: A protein which is highly abundant in animal tissues such as bone and skin. Collagen is a protein made up of three strands of polypeptide chains that form in a helical structure. To make a gelatin dessert, such as Jello , the collagen is mixed with water and heated, disrupting the bonds that hold the three strands of polypeptides together. As the gelatin cools, these bonds try to reform in the same structure as before, but now with small bubbles of liquid in between. This gives gelatin its semisolid, gel-like texture. Because gelatin
141-431: A status symbol up until the mid-19th century as it indicated a large kitchen staff. Jelly molds were very common in the batteries de cuisine of stately homes . To make a gelatin dessert, gelatin is dissolved in hot liquid with the desired flavors and other additives. These latter ingredients usually include sugar , fruit juice, or sugar substitutes ; they may be added and varied during preparation, or pre-mixed with
188-454: A cake. Other culinary gelling agents can be used instead of animal-derived gelatin. These plant-derived substances are more similar to pectin and other gelling plant carbohydrates than to gelatin proteins; their physical properties are slightly different, creating different constraints for the preparation and storage conditions. These other gelling agents may also be preferred for certain traditional cuisines or dietary restrictions. Agar ,
235-433: A calf. This gelatin was used for savory dishes in aspic , or was mixed with fruit juice and sugar for a dessert. In the eighteenth century, gelatin from calf's feet, isinglass and hartshorn was colored blue with violet juice, yellow with saffron , red with cochineal and green with spinach and allowed to set in layers in small, narrow glasses. It was flavored with sugar, lemon juice and mixed spices. This preparation
282-420: A flavored gelatin base. Creations by Lourdes Reyes Rosas of Mexico City kicked off the growth in popularity of this 3D gelation art technique in the early 1990s, which spread to Western and Pacific countries. These desserts are made using high quality gelatin that has a high bloom value and low odor and taste. The clear gelatin base is prepared using gelatin, water, sugar, citric acid and food flavoring. When
329-427: A gelatin substitute has spread to other parts of the world, particularly in cuisines with dietary restrictions against gelatin, like kosher and halal cooking. It has also been used in prepackaged Jello shots to make them shelf stable at room temperatures. Konjac is a gelling agent used in many Asian foods, including the popular konnyaku fruit jelly candies . Gelatin consists of partially hydrolyzed collagen ,
376-456: A glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate , coffee or vanilla . The fruit and sponge layers may be suspended in fruit-flavoured jelly , and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub . The name trifle
423-559: A layer of trifle . Jelly recipes are included in the 19th-century cookbooks of English food writers Eliza Acton and Mrs Beeton . Jelly can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives. Fully prepared gelatin desserts are sold in a variety of forms, ranging from large decorative shapes to individual serving cups. Popular brands of premixed gelatin include: Aeroplane Jelly in Australia, Hartley's (formerly Rowntree's ) in
470-588: A product made from red algae , is the traditional gelling agent in many Asian desserts. Agar is a popular gelatin substitute in quick jelly powder mix and prepared dessert gels that can be stored at room temperature. Compared to gelatin, agar preparations require a higher dissolving temperature, but the resulting gels congeal more quickly and remain solid at higher temperatures, 40 °C (104 °F), as opposed to 15 °C (59 °F) for gelatin. Vegans and vegetarians can use agar to replace animal-derived gelatin. Another common seaweed-based gelatin substitute
517-671: A standard 6.67% w/v gelatin gel at 10 °C (50 °F). The bloom strength of a gel is useful to know when determining the possibility of substituting a gelatin of one bloom strength for a gelatin of another. One can use the following equation: C × B 1 2 = k {\displaystyle C\times B^{\frac {1}{2}}=k} or C 1 ( B 1 ) 1 2 / ( B 2 ) 1 2 = C 2 {\displaystyle C_{1}(B_{1})^{\frac {1}{2}}/(B_{2})^{\frac {1}{2}}=C_{2}} where C {\displaystyle C}
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#1733086305865564-435: A trifle in her book on English Food (first published in 1974) and she describes her version, which includes macaroons, Frontignan wine, brandy , eggs, raspberry jam and everlasting syllabub , as "a pudding worth eating, not the mean travesty made with yellow, packaged sponge cakes, poor sherry and powdered custard". The late 19th century was, according to the food historian Annie Gray, "a sort of heyday" for trifles and by
611-644: A trifle was selected to be the Platinum Pudding , to help celebrate the Platinum Jubilee of Queen Elizabeth II . A lemon Swiss roll and amaretti trifle, created by Jemma Melvin from Southport , Merseyside , in the United Kingdom won a competition run by Fortnum & Mason "to create a pudding fit for the Queen". Coronation Trifle was created by Adam Handling for the Coronation of King Charles III in 2023. It
658-505: A way to circumvent a restriction of alcoholic beverages on base. An early published recipe for an alcoholic gelatin drink dates from 1862, found in How to Mix Drinks, or The Bon Vivant's Companion by Jerry Thomas : his recipe for "Punch Jelly" calls for the addition of isinglass or other gelatin to a punch made from cognac, rum, and lemon juice. Gelatin art desserts, also known as 3D gelatin desserts, are made by injecting colorful shapes into
705-478: Is carrageenan , which has been used as a food additive since ancient times. It was first industrially-produced in the Philippines , which pioneered the cultivation of tropical red seaweed species (primarily Eucheuma and Kappaphycus spp.) from where carrageenan is extracted. The Philippines produces 80% of the world's carrageenan supply. Carrageenan gelatin substitute are traditionally known as gulaman in
752-640: Is a protein that contains both acid and base amino groups, it acts as an amphoteric molecule, displaying both acidic and basic properties. This allows it to react with different compounds, such as sugars and other food additives. These interactions give gelatin a versatile nature in the roles that it plays in different foods. It can stabilize foams in foods such as marshmallows , it can help maintain small ice crystals in ice cream , and it can even serve as an emulsifier for foods like toffee and margarine . Although many gelatin desserts incorporate fruit, some fresh fruits contain proteolytic enzymes ; these enzymes cut
799-463: Is a wonderful way to celebrate Her Majesty's 70 year reign and I know it will inspire people of all ages across the UK to get baking". Upon closure of competition entries, Fortnum & Mason chefs managed the process of filtering competition entries in preparation of the competition's final, which Fortnum & Mason hosted at their principal store on Piccadilly in central London. From the competition outset,
846-462: Is made with parkin , ginger custard and strawberry jelly. Trifles may contain different sorts of alcohol such as port , punsch , raisin wine or curaçao . The Scots have a similar dish to the trifle, tipsy laird , made with Drambuie or whisky . In Italy, a dessert similar to and probably based on trifle is known as zuppa inglese , literally "English soup". Tiramisù is prepared similarly to trifle, but it does not include fruits and
893-462: Is the concentration, B {\displaystyle B} is the bloom strength, k {\displaystyle k} is a constant. For example, when making gummies, it is important to know that a 250 bloom gelatin has a much shorter (more thick) texture than a 180 bloom gelatin. A gelatin shot (usually called a Jell-O shot in North America and vodka jelly or jelly shot in
940-510: The Chemistry section below. When fully chilled, the most common ratios of gelatin to liquid (as instructed on commercial packaging) usually result in a custard -like texture which can retain detailed shapes when cold but melts back to a viscous liquid when warm. A recipe calling for the addition of additional gelatin to regular jelly gives a rubbery product that can be cut into shapes with cookie cutters and eaten with fingers (called "Knox Blox" by
987-487: The US federal government . Prepared commercial blends may be sold as a powder or as a concentrated gelatinous block, divided into small squares. Either type is mixed with sufficient hot water to completely dissolve it, and then mixed with enough cold water to make the volume of liquid specified on the packet. The solubility of powdered gelatin can be enhanced by sprinkling it into the liquid several minutes before heating, "blooming"
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#17330863058651034-504: The lemon curd , jelly , Amaretti biscuits and custard can be bought ready-made, while the Swiss roll and mandarin coulis should be made from scratch. Trifle Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine , a fruit element (fresh or jelly), custard and whipped cream layered in that ascending order in
1081-458: The Fortnum & Mason chefs commencing on 7 February. The second round of the competition saw 30–50 entries being shared with each judge who nominated their top three. The third round of the competition saw the judges select their top five to go through to the final. The competition final saw five finalists invited to attend the live final at Fortnum & Mason during the week of 14 March. The winner
1128-505: The Knox company, makers of unflavored gelatin). Higher gelatin ratios can be used to increase the stability of the gel, culminating in gummy candies which remain rubbery solids at room temperature (see Bloom (test) ). The bloom strength of a gelatin mixture is the measure of how strong it is. It is defined by the force in grams required to press a 12.5 mm (0.49 in) diameter plunger 4 mm (0.16 in) into 112 g (4.0 oz) of
1175-482: The Philippines. It is widely used in various traditional desserts and are sold as dried bars or in powder form. Unlike gelatin, gulaman sets at room temperature and is uniquely thermo-reversible. If melted at higher temperatures, it can revert to its original shape once cooled down. Carrageenan jelly also sets more firmly than agar and lacks agar's occasionally unpleasant smell during cooking. The use of carrageenan as
1222-468: The UK and Australia) is a shooter in which one or more liquors , usually vodka , rum , tequila , or neutral grain spirit , replaces some of the water or fruit juice that is used to congeal the gel. The American satirist and mathematician Tom Lehrer claims to have invented the gelatin shot in the 1950s while working for the National Security Agency , where he developed vodka gelatin as
1269-465: The United Kingdom, and Jell-O from Kraft Foods and Royal from Jel Sert in North America. In the United States and Canada, this dessert is known by the genericized trademark " jello ". Before gelatin became widely available as a commercial product, the most typical gelatin dessert was " calf 's foot jelly". As the name indicates, this was made by extracting and purifying gelatin from the foot of
1316-412: The clear gelatin base sets, colorful shapes are injected using a syringe. The injected material usually consists of a sweetener (most commonly sugar), some type of edible liquid (milk, cream, water, etc.), food coloring and a thickening agent such as starch or additional gelatin. The shapes are drawn by making incisions in the clear gelatin base using sharp objects. Colored liquid is then allowed to fill
1363-402: The competition, along with all individuals, families, school classes, community groups, companies and other entities. The judging panel was chaired by an independent panel of expert judges comprising notable home bakers, professional chefs, authors, historians and patissiers. They were: The competition opened for entries from 10 January to 4 February, with the first round of judging overseen by
1410-486: The crevice and make the cut shape visible. Most commonly, the shapes are drawn using sterile medical needles or specialized precut gelatin art tools that allow the shape to be cut and filled with color at the same time. Gelatin art tools are attached to a syringe and used to inject a predetermined shape into gelatin. When combined with other ingredients, such as whipping cream or mousse , gelatin art desserts can be assembled into visually impressive formations resembling
1457-399: The different flavoring substances they contain. Five types of flavoring substance include artificial fruit flavored type (less than 15% of natural fruit juice), natural fruit flavored type (above 15% of natural fruit juice), natural flavored with fruit pulp type and dairy type products, which includes dairy ingredients. The last type ("others") summarizes gelatin desserts not mentioned above. It
Platinum Pudding - Misplaced Pages Continue
1504-516: The early 1900s there were, in print, says Gray, "a bewildering number of recipes". There were thirteen in The Encyclopaedia of Practical Cookery: A Complete Dictionary of All Pertaining to the Art of Cookery and Table Service (8 volumes, 1891), from Theodore Francis Garrett, alone. That book is unusual, suggests Gray, in including two savoury versions, one with veal and one with lobster . In 2022,
1551-475: The eighteenth and early nineteenth centuries include King's Pudding, Easter Pudding, Victoria Pudding or Colchester pudding. In 1855 Eliza Acton described The Duke's Custard, a mixture of sugared, brandied Morella cherries, covered in custard, edged with Naples biscuits (sponge fingers) or macaroons , which was then finished with solid whipped cream coloured pink with cochineal and 'highly flavoured' with brandy. The English cookery writer Jane Grigson has
1598-539: The firm committed to sharing the winning recipe. The winning pudding was intended to be an important part of the celebrations marking the Jubilee, with the winner at the centre of the celebrations. "The winning recipe will be made available to the public and the pudding will be enjoyed at Big Jubilee Lunches during the Jubilee weekend, and by generations to come," the Palace said. British residents aged 8 and over were eligible for
1645-626: The former British diplomat and curator Jason Kelly, who shared their idea with Fortnum & Mason. The competition was launched throughout the United Kingdom on 10 January 2022 by Buckingham Palace , Fortnum & Mason and the Big Jubilee Lunch to find a new pudding dedicated to Queen Elizabeth II as part of that year's Platinum Jubilee celebrations. Nadine Dorries , the United Kingdom Secretary of State for Digital, Culture, Media and Sport , said: "The Platinum Pudding Competition
1692-423: The gelatin in a commercial product which mainly requires the addition of hot water. In addition to sweeteners, the prepared commercial blends generally contain flavoring agents and other additives, such as adipic acid , fumaric acid , sodium citrate , and artificial flavorings and food colors . Because the collagen is processed extensively, the final product is not categorized as a meat or animal product by
1739-405: The gelatin molecule into peptides (protein fragments) too small to form a firm gel. The use of such fresh fruits in a gelatin recipe results in a dessert that never "sets". Specifically, pineapple contains the protease (protein cutting enzyme) bromelain , kiwifruit contains actinidin , figs contain ficain , and papaya contains papain . Cooking or canning denatures and deactivates
1786-497: The individual granules. The fully dissolved mixture is then refrigerated , slowly forming a colloidal gel as it cools. Gelatin desserts may be enhanced in many ways, such as using decorative molds , creating multicolored layers by adding a new layer of slightly cooled liquid over the previously solidified one, or suspending non-soluble edible elements such as marshmallows or fruit . Some types of fresh fruit and their unprocessed juices are incompatible with gelatin desserts; see
1833-478: The jelly before it sets, 'thick sweet cream' is poured over the jelly and biscuits and the whole is decorated with pieces of calves-foot jelly, raspberry jam and currant jelly cut into pieces, and more macaroons finish the dish. The Dean's Cream from Cambridge, England was made about the same time as Hannah Glasse's version and was composed of sponge cakes, spread with jam, macaroons and ratafias soaked in sherry, and covered with syllabub . Trifle like desserts of
1880-447: The original recipe calls for the savoiardi (ladyfingers) to be dipped in coffee rather than spirits. 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
1927-556: The proteases, so canned pineapple, for example, works fine in a gelatin dessert. Gelatin dessert in China is defined as edible jelly-like food prepared from a mixture of water, sugar and gelling agent. The preparation processes include concocting, gelling, sterilizing and packaging. In China, around 250 legal additives are allowed in gelatin desserts as gelling agents, colors, artificial sweeteners , emulsifiers and antioxidants . Gelatin desserts are classified into 5 categories according to
Platinum Pudding - Misplaced Pages Continue
1974-555: Was announced on 12 May in the BBC One documentary The Jubilee Pudding: 70 Years in the Baking , which also saw the Duchess of Cornwall in attendance. The winning recipe was a lemon Swiss roll and amaretti trifle created by Jemma Melvin. The winning recipe, by Jemma Melvin from Southport , was "Jemma's lemon Swiss roll and Amaretti trifle ". The recipe is for 20 servings. Melvin points out that
2021-459: Was by an unknown author entitled The Whole Duty of a Woman (1751). Jelly is first recorded as part of a trifle recipe in Hannah Glasse's 'A grand trifle' in her book The Compleat Confectioner (1760). Her recipe instructs the reader to use calves ' feet to make a rich calves-foot jelly, and to half fill the dish with this jelly. Biscuits and macaroons are broken into pieces and stuck into
2068-444: Was called jelly ; English cookery writer Hannah Glasse was the first to record the use of this jelly in trifle in her book The Art of Cookery , first published in 1747. Preparations on making jelly (including illustrations) appear in the best selling cookbooks of English writers Eliza Acton and Isabella Beeton in the 19th century. Due to the time-consuming nature of extracting gelatin from animal bones, gelatin desserts were
2115-408: Was cooked 'gently like a custard, and was grand enough to be presented in a silver bowl. These earlier trifles, it is claimed, 'derived from the flavoured almond milk of medieval times'. Early trifles were, according to food historian Annie Gray, 'more like fools (puréed fruit mixed with sweetened cream)'. Trifle evolved from these fools , and originally the two names were used interchangeably. It
2162-452: Was not until the 1750s that trifles took the form that many know of today. Two recipes for what now is considered a trifle first appeared in the mid-18th century in England. Both recipes described biscuits soaked in wine layered with custard and covered in a whipped syllabub froth. One was in the 4th edition of Hannah Glasse's The Art of Cookery Made Plain and Easy (1751) and the other
2209-536: Was used for a dessert like a fruit fool in the sixteenth century; by the eighteenth century, Hannah Glasse records a recognisably modern trifle, with the inclusion of a gelatin jelly. Trifle appeared in cookery books in the sixteenth century. The earliest use of the name trifle was in a recipe for a thick cream flavoured with sugar , ginger and rosewater, in Thomas Dawson 's 1585 book of English cookery The Good Huswifes Jewell . This flavoured thick cream
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