Transfer samples from each batch of cream onto plates or bowls and spread into smooth, even layers. Cover with plastic wrap to prevent drying. Label each sample with type and amount of gelatin added...

Transfer samples from each batch of cream onto plates or bowls and spread into smooth, even layers. Cover with plastic wrap to prevent drying. Label each sample with type and amount of gelatin added and time it is placed under refrigeration.

Refrigerate cream samples until all are cooled to 35°–40°F (2°–4°C). Record length of time that each sample is cooled in Additional Comments column of the Results Table.