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puddings and custards. for making jelly, it is boiled in water until the solids dissolve. one then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer on a cake. agar-agar...
puddings and custards. for making jelly, it is boiled in water until the solids dissolve. one then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer on a cake. agar-agar...
puddings and custards. for making jelly, it is boiled in water until the solids dissolve. one then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer on a cake. agar-agar...