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Gelatin desserts develop a rubbery skin due to the evaporation of moisture from the surface as they cool. This drying process can lead to the formation of a film, particularly if the dessert is exposed to air. Additionally, excessive stirring or incorporating air into the mixture can contribute to the development of a skin. To prevent this, covering the dessert with plastic wrap or storing it in a tightly sealed container can help retain moisture.

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1w ago

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