Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets
Victoria Belanger
Language: English
Pages: 128
ISBN: 1607741113
Format: PDF / Kindle (mobi) / ePub
Food blogger Victoria Belanger shares the secrets to creating inspired, modern gelatin desserts—with fresh fruits and flavors, new twists on trendy treats, and easy but artistic presentations.
A classic, nostalgic treat is getting a makeover, thanks to innovative culinary bloggers like Victoria Belanger—aka the Jello Mold Mistress of Brooklyn—whose jiggly creations have caught the eye of food journalists, trendspotters, and a new generation of food crafters.
In Hello, Jell-O!, Belanger shares her secrets for turning humble gelatin into impressive yet economical desserts that will steal the show at your next party or potluck. Featuring holiday crowd-pleasers such as Pumpkin Pie and Eggnog Rum, kid-friendly favorites like Root Beer Float Squares, grownup boozy bites like Sparkling Champagne and Strawberries, and vegan delights like Watermelon Basil Agar, the Jello Mold Mistress serves up recipes for every occasion. The deliciously wiggly versions of Key Lime Pie, Chai Tea Panna Cotta, and Chocolate Peanut Butter Cups will charm the inner child in every sophisticated home cook.
Readers can create these whimsical recipes using their favorite gelatin products, from unflavored gelatin powders to preflavored gelatins from popular brands like Knox and Jell-O (both brands are registered trademarks, and their owners are not sponsors of Hello, Jell-O! or otherwise affiliated with the book).
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until the gelatin is set but not firm. Note: This layer may begin to set faster than the next layer can be prepared, so it may be best to leave it at room temperature until the next layer in nearly ready. Meanwhile, to make the second layer, in a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the chocolate-hazelnut spread and whisk until smooth. Refrigerate the
mousse cups apricot cream crème brûlée chai tea panna cotta grasshopper pie CHAPTER 4 BOOZY MOLDS mimosa white sangria sparkling champagne and strawberries mojito piña colada pear and lychee martini raspberry cosmo coffee kahlúa mudslide CHAPTER 5 FRUIT-AND-CREAM LAYERED MOLDS peaches and cream blueberry yogurt cherry cream orange chocolate minty watermelon ice cream classic rainbow mold banana cream pie CHAPTER 6 SEASONAL HOLIDAY MOLDS berry fourth of july
occasionally there’ll be something larger, so keep at least one large mold on hand. Bundt cake pans that hold 8 to 10 cups will work. Individual molds should have a capacity of ½ to ¾ cup. How the %&@# do you get it out of the mold? This is one of the questions most frequently asked by beginners. Many a novice has worked hard to create the perfect Jell-O mold, only to stare blankly at the gelatin in its container, having no idea how to get it out, looking for a zipper or pull-tab or eject
one else is around, for eating under cashmere throws while curled up next to the fireplace, with well-groomed purebred dogs on handwoven oriental carpets at your feet. Green Milk Tea green milk tea The creamy simplicity of blueberries folded into green tea ice cream is the Jell-O equivalent of a yoga class. We’re not saying this gelatin itself is relaxing, but have you ever seen anyone drinking green tea, eating blueberries, and looking stressed? Yeah, neither have I. This recipe is
crumbs. Gently spoon into the mold over the crème de menthe layer. Refrigerate until firm. Unmold and serve. FROM MY BEAUTIFUL WHITE SANGRIA GELATIN to the mimosa, mojito, and piña colada molds, Jell-O is a wonderful way to enjoy drinks and dessert at the same time. Rather than showing up at a party with a six-dollar box of wine or beer in a brown-paper bag, take one of these creative Jell-Os that can be food, drink, and topic of conversation in one jiggly package. You love the idea of