Rose Berry Gelatin Food

HOMEMADE JELLO RECIPE WITH FRESH FRUIT

Steps:

• Add the berries, water and sugar to a large pan. Let it come up to a simmer on medium heat, but once it does, reduce the temperature to low and let it sit right under simmering point for about 30 minutes. Stir occasionally.
• Meanwhile, find moulds or containers for the jello. I use some small ramekins, but you may also pour it into larger bowls so people can take as much or as little as they want.
• Once the berries have cooked for 30 minutes, take them off the heat. Pour the mixture through a sieve and just let it drip. Do not help with a spoon or spatula, this will make a clearer jello
• Add gelatin sheets to a bowl of cold water for at least 5 minutes to soften up the leaves. If you're using gelatin powder, you mix the powder with 3/4 cup cold water and let it sit for 5-10 minutes or until it gets thick.
• For gelatin leaves, you take one leaf and gently press out the water from it, add it to the berries and stir. Continue with the rest of the gelatin sheets. For gelatin powder, once its thick you may stir it into the berries.
• Add this jello mixture to your prepare moulds/ramekins/bowls. Let it cool to room temperature before covering and cooling completely in the fridge. It should set overnight, but often a few hours is enough.
• Delicious with a few extra fresh berries and a vanilla custard sauce!
• Store leftovers in the fridge for up to 7-10 days.

FRESH BERRY TERRINE

Steps:

• Place the berries in an 8x4-inch loaf pan. Distribute them around evenly.
• Pour ½ cup of the grape juice in a large bowl. Sprinkle the gelatin in a thin, even layer over top (no need to stir) and let sit for 5 minutes. The powder will absorb into the juice and become very thick.
• Meanwhile, bring the remaining 1½ cups juice and the sugar to a boil in a small saucepan; whisk until the sugar is dissolved. Pour the mixture over the thickened gelatin and whisk to combine.
• Carefully pour the warm gelatin mixture over the berries. Chill in the refrigerator for 4 to 5 hours, or until very firm.
• To unmold, quickly run hot water over the sides of the pan (tilting it so that the inside of the pan doesn't get wet). Invert an oblong platter over the pan and flip over. The terrine should slide right out; if it doesn't, try running a blunt knife along the edges of the pan to loosen, or run the pan under hot water briefly again. Blot any excess liquid on the platter with a paper towel. Refrigerate the terrine until ready to serve. Cut into 1-inch slices with a sharp knife.
• Make Ahead: The terrine can be made up to three days ahead of time. Once set, cover the loaf pan with plastic wrap and store in the refrigerator. Unmold before serving.

RASPBERRY MOUSSE

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

ROSé AND BERRY GUMMIES RECIPE BY TASTY

Steps:

• Heat wine in a microwave-safe container for 1 minute, or until hot.
• Mix sugar and gelatin into the wine and stir with a whisk until dissolved.
• Pour mixture into molds. Add fruit if desired.
• Refrigerate for 1 hour.
• Enjoy!

BERRY APPLESAUCE GELATIN

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed and separated. Add the applesauce and lemon juice; mix well. Pour into an 11x7-in. pan; chill until set.

ROSE BERRY GELATIN

Steps:

• Mix one cup of white grape juice with rose syrup, lemon juice and food coloring.
• Heat until hot.
• Sprinkle gelatin over remaining juice and let sit for 2 minutes.
• Pour hot liquid over gelatin and stir until completely dissolved.
• Stir in the berries.
• Spray a fluted mold with non stick cooking spray and fill with berry liquid.
• Cover and refrigerate until set.
• Unmold on serving tray and garnish with fresh mint.

RASPBERRY-ROSE PETAL GELATIN

Steps:

• Add water to gelatin mixes and rose petals; stir 2 min. until gelatin is completely dissolved. Cover with plastic wrap. Let stand 15 min. Drain; discard petals.
• Pour 1-1/2 cups gelatin into 6-cup mold sprayed lightly with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. Meanwhile, let remaining gelatin stand at room temperature.
• Mix remaining gelatin and milk. Gently pour over gelatin layer in mold. Refrigerate 3 hours or until firm. Unmold dessert onto serving plate. Serve topped with COOL WHIP.