JELLO MOLD DIRECTIONS RECIPES

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HOW TO MAKE A LAYERED JELLO MOLD | KITCHN



How To Make a Layered Jello Mold | Kitchn image

Learn how to make a two-layer jello mold with one gelatin mixture, the best liquids for making jello, and the best time to add fruit to this dessert.

Provided by Meghan Splawn

Categories     No-bake dessert    Dessert    Sweets

Total Time 0S

Yield 12

Number Of Ingredients 6

Cooking spray
2 cups mixed red fruit - such as berries, cherries, and cranberries
5 (1/4-ounce) envelopes unflavored powdered gelatin
7 cups cranberry juice cocktail, divided
1 cup granulated sugar
1 (14-ounce) can sweetened condensed milk

Steps:

  • Prepare the mold and chill the fruit: Coat a 10-cup Bundt pan or gelatin mold with cooking spray. Wipe with a paper towel to make sure there are no puddles of spray and the pan is well-coated. Rinse, dry, and cut strawberries into quarters. Stem and pit cherries. Refrigerate the fruit until needed.
  • Bloom the gelatin: Place the gelatin with 1 cup of the cranberry juice in a medium bowl and whisk to combine. Set aside to bloom while preparing the rest of the mixture.
  • Heat the juice and sugar: Heat the remaining 6 cups cranberry juice and sugar in a medium saucepan until the sugar is dissolved and the mixture comes to a bare simmer.
  • Melt the gelatin: Remove the cranberry mixture from the heat, add the gelatin mixture, and whisk until the gelatin is fully dissolved.
  • Divide the cranberry mixture: Measure off 3 cups of the cranberry mixture (a large glass measuring cup works best for this). Pour the remaining cranberry mixture into a large bowl.
  • Cool the gelatin mixture and add the fruit: Place the bowl of cranberry-gelatin mixture over an ice bath. Cool the mixture, stirring regularly, until quite thick and it has a hair gel-like texture to ensure that the fruit doesn't float when added, about 30 minutes. Once thickened, carefully fold in the fruit.
  • Refrigerate the fruit layer: Pour the gelatin-fruit mixture into the prepared mold. Refrigerate until set, about 2 hours.
  • Make the creamy layer: Add the sweetened condensed milk to the remaining 3 cups gelatin mixture and stir to combine. Cool at room temperature until the fruit-filled gelatin sets.
  • Add the creamy layer mold: Once the fruit-filled gelatin is set, carefully pour the creamy gelatin mixture into the prepared pan. Avoid pouring in one spot. Instead, steadily pour the creamy mixture in while turning the pan.
  • Refrigerate until set: Refrigerate the whole pan until set, about 4 hours but preferably overnight.
  • Unmold and serve: To remove the gelatin from the mold, carefully invert the mold onto a serving plate and let the mold fall gently from the mold onto the plate. This will take 2 to 3 minutes. (If it does not come out, fill the sink or large, wide pot — wider than your mold — with warm tap water. Dip the outside of the mold in the water for 10 seconds. Remove from the water, dry the outside of the mold, and flip out onto a serving plate.) Cut into slices and serve.

Nutrition Facts : SaturatedFatContent 2.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 55.2 g, SugarContent 52.2 g, ServingSize Serves 12, ProteinContent 5.2 g, FatContent 5.2 g, Calories 282 cal, SodiumContent 52.5 mg, FiberContent 0.0 g, CholesterolContent 0 mg

FRESH HOMEMADE STRAWBERRY JELLO RECIPE | FOOD NETWORK



Fresh Homemade Strawberry Jello Recipe | Food Network image

Jell-O always seems a bit like magic to me. Add water to the brightly colored, sugary powder and in no time it's solid and giggles like a good belly laugh. The problem is, the stuff in the box tastes like congealed, watered-down kool-aid. There is no actual fruit involved, just artificial color and flavor. But, it is so easy and fun to create a fresh fruit version. There is really nothing better, and more summery, than the taste of fresh strawberries. Take those gorgeous strawberries, puree them and add just enough gelatin to set the fruit in a fancy mold. Knowing how to work with unflavored gelatin properly means you can set a liquid, without having it bounce like a rubber ball. You want to use just enough to keep its shape, but still have a smooth, luscious feel. It's fun, all-natural and a festive treat for your summer picnics.

Provided by Food Network

Categories     dessert

Total Time 4 hours 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 5

2 1/2 pounds strawberries (fresh or frozen)
1 cup, plus 2 tablespoons sugar
3 packets unflavored gelatin, such as Knox (for a vegetarian alternative try using agar-agar)
2 teaspoons vanilla extract
1/2 cup heavy cream

Steps:

  • In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
  • Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
  • In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
  • Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
  • Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
  • Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
  • Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
  • Gently fold the cream into the puree.
  • Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
  • To un-mold the jello: fill a large vessel with hot water.
  • Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
  • Refrigerate until ready to serve.
  • Use a thin bladed knife dipped in hot water to cut the jello.

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