géletlen
Géletlen is a Hungarian term that translates to "gelatinless" or "lacking gelatin." In a culinary context, it refers to foods that are typically made with gelatin but have been prepared without it. This often involves using alternative gelling agents to achieve a similar texture.
Common examples of géletlen dishes include desserts like jellies and panna cotta. Traditional recipes for these
The texture of a géletlen dessert might differ slightly from its gelatin-based counterpart. Gelatin typically produces