Needless to say, Halloween is a fantastic time of year for gelatin molds. My goal was to create tasty (but disgusting looking) desserts from scratch using no food coloring. Overwhelmed with yummy/revolting possibilities, I only had time and money to pull off a few. Except for the Bloody Mary heart (which tasted bland), these were a hit at parties. I can’t wait for next year…
Raspberry Cream with Cognac and Raspberry Syrup
Recipe for 5.25 cups
- 3 packets Knox gelatin
- 1 cup water (for blooming gelatin)
- 1 ½ cup water (for boiling)
- 1 cup puréed fresh raspberries, seeds strained (approx. 2 cup whole)
- 14 oz can sweetened condensed milk
- ¼ cup cognac
Put 1 cup of water in a large bowl and sprinkle gelatin on top. Set 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 raspberry purée, sweetened condensed milk, and cognac. Pour into mold(s). Put in refrigerator until set, at least 4 hours.
Raspberry Syrup (adapted from How to Cook Everything by Mark Bittman)
- 1 cup fresh raspberries
- 1 ½ teaspoon cornstarch
- ¼ cup sugar
- ¼ cup water
Combine raspberries, cornstarch, sugar, and water in a small saucepan over medium heat. Stir until syrup thickens. Strain. Spoon over set gelatin mold.
Zombie Matt (artist and future gelatin mold collaborator) enjoyed the boozy brains.