Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets
Victoria Belanger
Language: English
Pages: 128
ISBN: 1607741113
Format: PDF / Kindle (mobi) / ePub
Food blogger Victoria Belanger shares the secrets to creating inspired, modern gelatin desserts—with fresh fruits and flavors, new twists on trendy treats, and easy but artistic presentations.
A classic, nostalgic treat is getting a makeover, thanks to innovative culinary bloggers like Victoria Belanger—aka the Jello Mold Mistress of Brooklyn—whose jiggly creations have caught the eye of food journalists, trendspotters, and a new generation of food crafters.
In Hello, Jell-O!, Belanger shares her secrets for turning humble gelatin into impressive yet economical desserts that will steal the show at your next party or potluck. Featuring holiday crowd-pleasers such as Pumpkin Pie and Eggnog Rum, kid-friendly favorites like Root Beer Float Squares, grownup boozy bites like Sparkling Champagne and Strawberries, and vegan delights like Watermelon Basil Agar, the Jello Mold Mistress serves up recipes for every occasion. The deliciously wiggly versions of Key Lime Pie, Chai Tea Panna Cotta, and Chocolate Peanut Butter Cups will charm the inner child in every sophisticated home cook.
Readers can create these whimsical recipes using their favorite gelatin products, from unflavored gelatin powders to preflavored gelatins from popular brands like Knox and Jell-O (both brands are registered trademarks, and their owners are not sponsors of Hello, Jell-O! or otherwise affiliated with the book).
Official Mixer's Manual: Standard Guide For Professional & Amateur Bartenders Throughout The World
High heat. Cover, decrease the heat to low, and simmer for at least 45 minutes, stirring occasionally. Strain out the cloves, allspice, and cinnamon sticks; squeeze the liquid out of the orange into the juice mixture and discard the fruit. Meanwhile, in a bowl, sprinkle the gelatin over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the juice mixture and stir until the gelatin is fully dissolved. Stir in the rum. Refrigerate until thickened. Spoon into a 7-cup mold.
Samoas (called Caramel Delights in some parts of the country) are cookies that are so dangerously addictive that they encourage us to form a junkie-dealer type of relationship with our local Girl Scouts. But before you find yourself donning sunglasses, standing on street corners, and cutting a deal on eight boxes with someone named “Ashley,” try this Samoa gelatin. Rich and buttery with toasted coconut and drizzled with chocolate, it’s a delightful treat that can be obtained without a.
Lack of it—in no way prohibits you from trying any of the recipes in this book. And if you feel comfortable working with Jell-O after attempting some of these recipes, feel free to get inventive and come up with some creations of your own. THE BIRTH OF CREATIVE JELL-O My love of creative Jell-Os grew out of my love of living in New York City, where everyone is mind-bogglingly creative. I am surrounded at all times by people who paint or draw or write or create fascinating graphics using their.
Dark brown sugar 2½ cups milk 2 tablespoons (2 envelopes) unflavored gelatin powder ½ cup cold water ½ cup boiling water 2 cups miniature marshmallows IN A SAUCEPAN, melt the butter over medium-low heat, then add the brown sugar, stirring until dissolved. Add the milk and stir, being careful not to bring mixture to a boil. Meanwhile, in a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the.
Boiling water 1¼ cups (14-ounce can) sweetened condensed milk 1½ cups crème de menthe ½ cup sour cream 3 or 4 drops green food coloring, if using clear crème de menthe Crust Layer 1 tablespoon (1 envelope) unflavored gelatin powder ¾ cup cold whole or 2 percent milk 1½ cups crushed chocolate cookies TO MAKE THE FIRST LAYER, in a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin.