Here is the first installment of my Halloween gelatin molds – I’m having way too much fun! I found these great Halloween molds on ebay…

Bloody Mary Heart

Recipe for 2 cups

  • 1 packet Knox gelatin
  • ¼ cup water
  • Juice of ½ lemon (zest reserved)
  • 1 ¼ cups tomato juice
  • ½ cup vodka
  • 1 ½ teaspoon Worcestershire sauce
  • 4 dashes tabasco sauce

Put 1/2 cup of vodka in a small bowl and sprinkle the packet of gelatin on top. Set bowl aside. Put water and lemon juice a saucepan over medium heat and bring to a low boil. Remove from heat and add lemon zest. Let stew for 10-minutes. Strain and add to the vodka and gelatin. Stir until gelatin dissolves. Stir tomato juice, Worcestershire sauce and tabasco sauce. Pour into mold(s). Refrigerate until set, at least 4 hours.

Riga Mortis Hand – Blackberry and cream with crème de mûre

Recipe for 4 cups

  • 2 and ¼ packets Knox gelatin
  • ½ cup water (for blooming gelatin)
  • 1 cup water
  • ¾ cup puréed fresh blackberries, seeds strained (approx. 1 ½ cup whole)
  • 14 oz can sweetened condensed milk
  • ¼ cup crème de mûre
  • ¼ teaspoon vanilla

For blooming, put ½ cup of water in a large bowl and sprinkle  gelatin on top.  Set bowl aside. Put water in a saucepan over medium heat and bring to a low boil. Remove from heat and add to the bloomed gelatin. Stir until gelatin dissolves. Stir in blackberry purée, sweetened condensed milk, crème de mûre, and vanilla. Pour into mold(s). Put in refrigerator until set, at least 4 hours