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CONTINUED
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Hello, Jell-O!
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raspberry cosmo
2 tablespoons (2 envelopes)
unflavored gelatin powder
1/2
cold water and allow the gelatin to absorb the water for
1/2
cup sugar
heat. Pour the boiling mixture into the gelatin and stir
3/4
until the gelatin is fully dissolved. Let the mixture cool; stir
1/2
Boozy Molds
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petite watermelons
Makes 20 fruit slices
If the response youre looking for when you unveil your gelatin is, Ohhhhh, its
so cute! this recipe will do it. After seeing these little creations on various
foodie blogs around the Web, I was inspired to make my own version of these
treats. A sweet strawberry puree encased in a lime rind and sprinkled with tiny
black seeds, these tiny watermelon slices will have people fawning over their
inherent adorableness (the hard part is getting people to stop gushing and eat
them). Note: This recipe is best served within a day of preparation, as the lime
rinds will make the gelatin bitter if stored for too long.
1 (3-ounce) package
strawberry-flavored gelatin
1/2
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Pop open a bottle of champagne! Whether its used to welcome the New Year,
toast the bride and groom, or pour over bikini-clad women in a music video,
champagne is a sign that something special is going on. This celebratory gelatin encases fresh ripe strawberries in effervescent layers of clear bubbles. To
get the full champagne glass effect, mold the gelatin in tall cupsjust make
sure, for unmolding purposes, that the opening is wider than the base.
3 tablespoons (3 envelopes)
unflavored gelatin powder
water and allow the gelatin to absorb the water for 2 min-
utes. Bring the water to a boil over high heat and stir until
1 cup sugar
Boozy Molds
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Chocolate Cups
Raspberry Mousse
1 tablespoon (1 envelope)
unflavored gelatin powder
over the cold water and allow the gelatin to absorb the water
1/4
tin is fully dissolved. Add the sugar and stir until dissolved.
1/2
1/4
cup sugar
for 2 minutes. Add the boiling water and stir until the gela-
pour the mixture through the strainer to strain out the seeds.
Continued
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Hello, Jell-O!
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