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| layered jello mold - beautiful! |
This amazing recipe comes from the blog, Manhattan Craft Room by Brett Bara. I just thought it was the most beautiful desert and I am always looking for something simple that looks AMAZING to serve for desert. It looks like it might take some time but not the kind of time that keeps you slaving over a hot stove, who can't pour jello into a mold!? Well, I haven't made yet so maybe I shouldn't speak so fast...
here are the directions:
How to Make a Layered Jello Mold
9 3-ounce boxes Jello (I used: 2 peach, 4 grape, 3 raspberry; I recommend buying extra just in case)
small container sour cream
boiling water
10-cup bundt pan or Jello mold
cooking spray, optional
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Layer 1: Mix 1 packet peach Jello with 1 1/4 cups boiling water. Pour about half of the mixture into the Jello mold and reserve the other half.
Layer 2: Allow the remaining peach Jello to cool in the fridge till it's no longer hot, but before it starts to harden. Whisk in about 2 tablespoons sour cream, stirring till smooth and consistent. Return it to the fridge and watch it closely; it usually firms up quickly after adding the cold sour cream - don't let it get too firm or it won't pour smoothly into an even layer.
Once the first layer is no longer liquid but before it's fully firm, pour in the sour cream layer. Immediately mix the next batch of Jello and get it in the fridge to cool so that it will be ready to pour when this layer is set. You usually have to wait about 20 minutes before adding the next layer.
Layer 3: Mix 1 packet grape Jello with 1 1/4 cups boiling water. Allow to cool, then pour half of the mixture over layer 2.
Layer 4: Mix 2 tablespoons sour cream into remaining grape jello. Pour it over layer 3 once cool.
Layer 5-6: Mix 2 packets raspberry jello with 2 1/2 cups boiling water; once cool pour half of mixture over previous layer. Once cool, mix 2 tablespoons sour cream with remaining raspberry Jello and pour over layer 5.
Layer 7: Mix one packet peach jello with 1 1/4 cups boiling water. Once cool, pour over layer 6.
Layer 8-9: Mix 3 packets grape Jello with 3 3/4 cups boiling water. Once cool, pour half of mixture over layer 7. Mix 3 tablespoons sour cream with remaining grape Jello and pour over previous layer once cool.
Finishing + unmolding: Allow to cool overnight. To unmold, run a knife around the top edge to loosen the Jello from the sides of the pan. Dip the entire mold in a pot of warm (but not hot) water for 15 seconds, which will slightly melt the outer layer of Jello and allow it to slide out of the pan.
Invert a platter or plate over the top of the mold, then in one swift movement flip both the plate and mold so the mold is on top. Lift the mold away, and behold the Jello beauty. (If it sticks, gently thump the mold and plate on the counter a few times. If it still sticks, dip it in the warm water again.)
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| I love this image! - you know you would be incredibly excited too! |
TIPS
I mix all of the Jello directly in a large Pyrex measuring cup which makes it easy to pour out half whenever necessary.
The trickiest part is timing things so that the next layer is ready to pour when the previous layer is perfectly set. I find that it takes about 20 minutes for each cycle, and if I mix the next batch of Jello just after pouring the previous layer, they're usually ready at about the same time. If you need to speed up the cooling process, just pop the Jello into the freezer for 5 minutes or so. To slow it down, take it out of the fridge and leave it at room temperature.
Try to avoid letting the previous later fully harden before pouring the next layer. The layers will adhere to each other better if the previous layer is just partially set. (It should be no longer liquid, but not totally firm.)
Likewise, try to avoid letting the Jello start to harden before pouring it into the mold; if it does start to set before you pour it, you'll get a bumpy layer rather than a smooth one.
good luck! - visit Manhattan Craft Room for more photos and details (and more good stuff!!)
