CREAMY JELL-O MOSAIC DESSERT
Cubes of rainbow-hued gelatin give this cool and refreshing dessert its mosaic-style appeal. Prepare for awed silence as you place it on the potluck table.
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Add 1 cup boiling water to each flavor of fruit gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor of gelatin into separate 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 2 hours or until firm.
- Meanwhile, stir unflavored gelatine into 1-1/2 cups milk; let stand 5 min. or until gelatine is softened. Bring 2 cups of the remaining milk just to boil in large saucepan on medium heat. Add sugar and unflavored gelatin mixture; cook and stir 3 to 5 min. or until sugar is dissolved. Remove from heat; cool 5 min. Add sour cream, vanilla and remaining milk; whisk until blended. Refrigerate 30 min. or until cooled but not firm.
- Cut flavored gelatin into 1/2-inch cubes; place in 12-cup mold sprayed with cooking spray. Pour milk mixture over gelatin cubes. Refrigerate 2 hours or until gelatin is firm. Unmold before serving.
Nutrition Facts : Calories 180, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
WILTON STABILIZED WHIPPED CREAM
I have been using this method for 30 years, no more thin runny whipped cream and your whipping cream will hold up for days this, is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 2 cups (approx)
Number Of Ingredients 4
Steps:
- In a small pan, combine gelatin and cold water; let stand until thick.
- Place over low heat, stirring constantly, just until the gelatin dissolves.
- Remove from heat; cool (do not allow it to set).
- Whip the cream with the icing sugar, until slightly thick.
- While slowly beating, add the gelatin to whipping cream.
- Whip at high speed until stiff.
Nutrition Facts : Calories 472.8, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 48.1, Carbohydrate 18.3, Sugar 14.8, Protein 3.4
STABILIZED WHIPPED CREAM ICING
This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake.
Provided by ETHELMERTZ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
- Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
- Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
- Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
Nutrition Facts : Calories 55.2 calories, Carbohydrate 1.2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 6.1 mg, Sugar 0.8 g
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