Baked Alaska Florida" in 1894, apparently referring to the contrast between its cold and hot elements. The dish is also known as an "omelette à la norvégienne" or "Norwegian omelette", which similarly refers to the cold climate of Norway. The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue. In 1969, the recently invented microwave oven enabled Hungarian gastrophysicist Nicholas Kurti to produce a
Gelatin dessert such as gelatin. In many of the Commonwealth nations including Canada and in Ireland, gelatin desserts are often called jelly. In the United States, gelatin desserts are sometimes called jello or gelatin. Popular brands of premixed gelatin include Aeroplane Jelly in Australia, Hartley's (formerly Rowntree's) in the United Kingdom, and Jell-O from Kraft Foods and Royal from Jel Sert in North America. Gelatin dessert Gelatin desserts are desserts made with a sweetened and flavored processed collagen product (gelatin). This kind of dessert is first recorded as jelly by Hannah Glasse in her 18th century book "The Art of Cookery", appearing