Category Archive

So many Halloween gelatin possibilities, and so little time… Here’s a re-post of past deliciously disgusting boozy gelatin molds.

From October 2010:

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 to me), they were a hit at parties.  These great Halloween molds can be found on ebay.

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.

To remove gelatin, put mold(s) into a bowl or sink full of warm water for a few seconds. After removing from water, gently shake the mold side to side. When the gelatin jiggles away from the edges of the mold, put plate on top of mold and flip over. If gelatin does not come out, try repeating the process or run a knife around the edge. Be careful not to melt or damage the gelatin in the process.

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.

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.

To remove gelatin, put mold(s) into a bowl or sink full of warm water for a few seconds. After removing from water, gently shake the mold side to side. When the gelatin jiggles away from the edges of the mold, put plate on top of mold and flip over. If gelatin does not come out, try repeating the process or run a knife around the edge. Be careful not to melt or damage the gelatin in the process.

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.

To remove gelatin, put mold(s) into a bowl or sink full of warm water for a few seconds. After removing from water, gently shake the mold side to side. When the gelatin jiggles away from the edges of the mold, put plate on top of mold and flip over. If gelatin does not come out, try repeating the process or run a knife around the edge. Be careful not to melt or damage the gelatin in the process.