You are currently browsing the category archive for the ‘Gelatin’ category.
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.
Based on my friend Monti’s favorite “girls night” cocktail, the French Bohemia is made with sparking wine, St. Germain (elderflower liqueur), and blackberries. Since St. Germain is quite expensive, I substituted it with elderflower flavoring syrup. The sparkling wine (I used prosecco) gives a light sparkling texture while the elderflower syrup provides a subdued and floral sweetness.
French Bohemia (recipe for 3.5 cups)
- 2 packets Knox gelatin
- ¼ cup water (for blooming)
- 2 ½ cups sparking wine
- ¾ cup Elderflower Syrup (or St. Germain)
- ½ cup blackberries (or other berry of choice)
Put ¼ cup of cold water in a medium bowl and sprinkle 2 packets of gelatin on top of the water. Set bowl aside.
Put Elderflower syrup or St. Germain over medium heat and bring to a low boil. Remove from heat add to gelatin. Stir until gelatin dissolves. Stir in sparkling wine.
Put mixture in refrigerator (or freezer) until thickened to a soft gel consistency. It should be easy to stir but thick enough to hold the blackberries. Stir in blackberries and spoon mixture into mold(s). Put in refrigerator until set, at least 4 hours.
My initial gelatinous experiment, the prosecco dreamsicle, is like a creamy mimosa. The top layer is made of orange juice, prosecco (an Italian sparking wine), and mandarin oranges. The bottom layer is sweetened condensed milk. Mandarin oranges are sweet, juicy, and textural – an excellent addition to gelatin molds.
The Modern Gelatina 