1/7/2024 0 Comments Clear strawberry jello![]() ![]() To make this dessert, sour cream, condensed milk, regular milk and gelatin powder are combined in a blender and then poured into a Bundt Cake mold (or other decorative mold). Loving the contrast of the creamy vanilla layer with the sweet strawberry gelatin, I can say once again that I am a fan of ‘Jello’! In fact, I’ll be taking this dessert to our family Christmas dinner next week! Fresh blueberries, strawberries and mint leaves are placed in the center as a final garnish. This dessert is shaped in a lovely fluted bundt cake mold and consists of a delicious vanilla layer that ‘floats’ inside a mass of strawberry gelatin. Thoroughly combine the sour cream mixture with the cooled gelatin. This Strawberry Jello Mold has a smooth and creamy texture, so delicious, and super easy using only a few pantry items. Whisk together the cranberry sauce and sour cream until thoroughly incorporated and smooth. Sound familiar?īut that all changed when I saw a recipe by Kiwi limónfor a floating gelatin dessert. 1 3-ounce (small) package of Berry Blue jello. Place in the refrigerator for about 15-20 minutes to cool to the touch. Or in the dessert section, eyeing cherries in gelatin, topped with little marshmallows. ![]() Fill (24) 2-ounce cups with the mixture a little under half of the way full. Add the grenadine and tequila, and whisk until fully combined. Add the cold water and whisk until combined. Remove from heat when vapor begins to appear above the surface. In a saucepan, heat sugar with citric acid powder and remaining 3 cups of water. Pour in the boiling water and whisk until combined and the jello is dissolved. Mix gelatin with 1 cup of the cold water in a small bowl and let it sit for 10 minutes. I got tired of going to buffet dinners and seeing the salad section filled with pears ensconced in green gelatin, nestled on a bed of iceberg lettuce. In a large bowl, add the cherry jello mix. However, gelatin (aka ‘Jello’) and I eventually parted ways. Thumbing through my 1941 copy of Fanny Farmer’s The Boston Cooking School Cook Book, I see recipes such as Cucumber Jelly Salad, Ginger Ale Fruit Salad, and for the more advanced cook, Whole Cooked Chicken in Aspic (yikes )! Fanny was responsible for awakening housewives from their doldrums and getting their ‘gelatinous juices’ going. Thanks to cookbook authors like Fanny Farmer, recipes made with gelatin or ‘aspic’ became a nation-wide craze. It only takes one look at the impressive 5-star rating and reviews posted on the product page to prove it: There, bakers. Bakers swear by this humble, seemingly simple powder, tossing it into fruit pie fillings or mixing it into their whipped cream. In a large saucepan, combine cornstarch and water until smooth. Instant ClearJel is the secret ingredient you didn’t know you needed. I grew up on flavored gelatin- my school cafeteria used to present us schoolchildren with infinite varieties of canned fruit encased in flavored ‘jello.’ I used to love it- anything sweet and slippery was fine by me! Slice remaining strawberries and set aside. ![]()
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