''Götterspeise'' (literally: ''dish / fare of the gods'') is the German name for a

dessert Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and ...

made of

gelatin Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...

e or other

gelling agent A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state, although the liquid phase may still di ...

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

flavouring A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustat ...

s and

food colouring Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food ...

, it is similar or identical to jelly or jello and other

gelatin dessert Gelatin desserts (also Jelly or Jello) are desserts made with a sweetened and flavoured processed collagen product ( gelatin). This kind of dessert was first recorded as jelly by Hannah Glasse in her 18th-century book '' The Art of Cookery'' ...

s. Other German names include ("wobbly pudding") or ("Wobbly Peter"); green ''Götterspeise'' is also known as ("frog jelly"). ''Götterspeise'' is usually eaten with

whipped cream Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and ...

vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). Pollination is required to make the p ...

sauce. The best-known flavours are the following: * Woodruff (''Waldmeister'') – green *

Raspberry The raspberry is the edible fruit of a multitude of plant species in the genus ''Rubus'' of the rose family, most of which are in the subgenus '' Idaeobatus''. The name also applies to these plants themselves. Raspberries are perennial with w ...

(''Himbeere'') – red *

Cherry A cherry is the fruit of many plants of the genus ''Prunus'', and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet ''Prunus avium'' and the sour ''Prunus cerasus''. The nam ...

(''Kirsche'') – red *

Lemon The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culin ...

(''Zitrone'') – yellow The green ''Götterspeise'' is not coloured with woodruff, the latter only gives the dessert its characteristic aroma. Because the

coumarin Coumarin () or 2''H''-chromen-2-one is an aromatic organic chemical compound with formula . Its molecule can be described as a benzene molecule with two adjacent hydrogen atoms replaced by a lactone-like chain , forming a second six-membered h ...

contained in woodruff is toxic, only artificial woodruff flavouring is used in the trade. A special type of ''Götterspeise'' is the triple-layered and three-coloured (red, yellow and green) ''Ampelpudding'' ("traffic light pudding"), which is made using three layers of separately cooled flavours.

Food colouring

''Götterspeise'' is usually coloured with artificial food colouring,

azo compound Azo compounds are organic compounds bearing the functional group diazenyl (, in which R and R′ can be either aryl or alkyl groups). IUPAC defines azo compounds as: "Derivatives of diazene (diimide), , wherein both hydrogens are substituted ...

s often being used. * red colouring:

azorubine Azorubine is an azo dye consisting of two naphthalene subunits. It is a red solid. It is mainly used in foods that are heat-treated after fermentation. It has E number E122. Uses In the US, this color was listed in 1939 as FD&C Red No. 10 for ...

(E 122), cochineal red A (E 124),

brilliant blue FCF Brilliant blue FCF (Blue 1) is a synthetic organic compound used primarily as a blue colorant for processed foods, medications, dietary supplements, and cosmetics. It is classified as a triarylmethane dye and is known under various names, such as ...

(E 133) * yellow colouring:

sunset yellow FCF Sunset yellow FCF (also known as orange yellow S, or C.I. 15985) is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to f ...

(E 110),

Quinoline Yellow WS Quinoline Yellow WS is a mixture of organic compounds derived from the dye Quinoline Yellow SS (spirit soluble). Owing to the presence of sulfonate groups, the WS dyes are water-soluble (WS). It is a mixture of disulfonates (principally), monosu ...

(E 104) * green colouring: Quinoline Yellow WS (E 104), patent blue V (E 131), sunset yellow FCF (E 110)

Origin of the name ''Wackelpeter''

The name has its origins in the 19th century, when the name "Peter" was often used as a nickname to describe something humorously (see also '' Hackepeter'' and ''

Struwwelpeter ''Der Struwwelpeter'' ("shock-headed Peter" or "Shaggy Peter") is an 1845 German children's book by Heinrich Hoffmann. It comprises ten illustrated and rhymed stories, mostly about children. Each has a clear moral that demonstrates the disastr ...

''). Moreover, the gelatine mass of the pudding wobbles (''wackelt'') when shaken. or also means a

pudding Pudding is a type of food. It can be either a dessert or a savoury (salty or spicy) dish served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, ins ...

References

{{DEFAULTSORT:Gotterspeise Puddings Gelatin German desserts German puddings

Food colouring

Origin of the name ''Wackelpeter''

See also

References