Gelatins

Animal gelatin in sheets and agar agar of plant origin, for sweets, mousses and jellies.
Classic gelatin is soaked in cold water and melted in a lukewarm mixture, giving a soft, elastic gel. Agar agar comes from seaweed, requires boiling to activate and gels more tightly, while it is suitable for vegetarian diets.
Fresh kiwi, pineapple, and papaya prevent gelatin from setting; boil them first or use agar.