The Cooking Channel blog, Devour, featured this mold. So exciting!

Inspired by my love of blueberries, this creamy gelatin consists of 100% blueberry juice, vodka, sugar, and blueberries on top; sweetened condensed milk and blueberry juice on bottom. The intense dark blue of the top layer is naturally lovely – and delicious. I used a set of small vintage molds found at an Austin antique mall.  Finding vintage molds is just as fun as making the gelatin itself!

Recipe for 6-cups

Top layer

  • 2 cups 100% blueberry juice (100% blueberry juice is expensive but worth it – blueberry blends don’t result in the same flavor or intense dark blue color)
  • ½ cup sugar (or to taste)
  • 2 packets gelatin
  • ¾ cup cold water
  • ¾ cup cold vodka
  • 1 cup blueberries (thoroughly washed and dried)

Bottom layer

  • One 14oz can sweetened condensed milk (cold)
  • 1 ¾ cup water
  • ¼ cup blueberry juice (optional – gives the bottom a light blue/purple color. Use 2-cups water for a white bottom layer)
  • 1/8 teaspoon vanilla (optional)
  • 2 packets gelatin

Top layer: Put blueberry juice and sugar in saucepan over medium heat and bring to a low boil. Once sugar is dissolved, remove from heat and add gelatin. Stir until gelatin is fully dissolved (approx. 2 minutes). Transfer liquid to a bowl and stir in cold water and vodka. Put bowl in refrigerator.

Bottom layer: Bring water and blueberry juice to a boil and remove from heat. Add vanilla (if using) and gelatin, stir until fully dissolved. Transfer liquid to a bowl and stir in sweetened condensed milk. Put bowl in refrigerator.

Once the blueberry gelatin has thickened to a soft gel consistency (it should be easy to stir but thick enough to suspend the berries), stir in berries, and spoon mixture into mold(s). Put in refrigerator until almost set – some gelatin should stick to your fingers when lightly touched. When the blueberry layer is almost set, spoon the creamy layer into the mold(s).

Put in refrigerator until set, at least 4 hours.