![]() One person's genius suggestion to mix all the jello up first, at one time, was on target. If you don't have a bunt pan, use something smaller than a 9x 13. I had a really difficult time trying to get the pan level in the fridge since even the tiniest difference translated to the layer being thick on one end and a thin film on the other. If you make this in a 9x13 pan, the layers are extremely thin and there is not much wiggle room for the pan being slightly off balance. To create the colour white, simply use knox gelatin with the coconut milk. This can be adapted easily for team colours, wedding shower colours, or even a patriotic mold.Invert serving plate on top and flip quickly. Wipe off with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Dip the mold almost to the edge into the warm water for just a few seconds. Either use a plate with a large lip and just a little bit bigger than the diameter of the mold, or use a larger platter, at least 2-3 inches larger than the mold, because it will spread when unmolded and cut. Rub a few drops of water onto the serving plate, this will facilitate adjusting the mold after unmolding, if necessary. Fill a larger container or clean sink with warm water, not too hot (otherwise it will melt). For best results, unmold just before serving. Refrigerate at least 2 hours or until firm.Repeat steps again for a total of 10 alternating clear and creamy gelatin layers.***It is very important to cool dissolved gelatin to room temperature before pouring into mold or the layers will not be well defined-but it will still taste good :)***.REPEAT process with each remaining jello flavor.Refrigerate about 15 minutes or until gelatin is set but not firm (Again, jello should stick to finger when touched and By placing it onto a level surface in your freezer you can speed up the process.).Gradually stir in 3 tablespoons of the coconut milk and stir until well blended. Refrigerate remaining jello in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites).By placing it onto a level surface in your freezer you can speed up the process. (It should stick to finger when touched). Refrigerate about 15 minutes or until set but not firm. Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray.Wisk 1 package of jello into 1-1/4 cups boiling water in a small bowl at least 2 minutes until completely dissolved.Lightly spray a bundt pan or 9x13 pan with non stick spray.And, you want the finished mold to set up at least over night. It only takes a few minutes every 20 minutes or so, but you can't let a layer set for hours before adding the next one, or you risk the layers sliding apart after unmolding. This is a real make ahead dessert! Plan on it taking about 3 hours to make, the day before you need it.
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