Jello

Jello is a brand of set dessert made with gelatine, usually sold as a flavoured powder. In British English, “jelly” often means a similar wobbly dessert, while in the US “Jell-O” is commonly used for this type of dessert.

Dissolve the powder fully in boiling water, then stir in the cold water specified on the packet. Pour it into a bowl or mould and chill until set; many standard recipes need about four hours.

Yes, but fresh pineapple, kiwi, papaya and figs can stop gelatine setting because their enzymes break it down. Use tinned pineapple, or briefly cook the fresh fruit first, then cool it before adding.

Keep it covered and refrigerated, and eat it within about three to four days. Don’t leave it at room temperature for more than two hours, as it softens and can spoil.

Freezing is not recommended: ice crystals can make it watery and grainy when it thaws. Chill it in the fridge instead, preferably in the serving bowl or mould.

Use an agar-based jelly powder or agar flakes, which set without animal gelatine. Agar sets more firmly and can turn brittle, so follow its directions rather than swapping it gram for gram into a Jello recipe.

Use it in a layered trifle, a moulded fruit jelly or a fluffy dessert mixed with whipped cream. Let the jelly cool until it is beginning to thicken before folding in cream, so the mixture stays light rather than separating.