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Berry Fourth of July Jello Recipe From Hello, Jell-O! by Victoria Belanger

Berry Fourth of July Jello Recipe From Hello, Jell-O! by Victoria Belanger

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Published by The Recipe Club
-Berry Fourth of July Jello Recipe From Hello, Jell-O! by Victoria Belanger-
Food blogger Victoria Belanger shares the secrets to creating inspired, modern gelatin desserts—with fresh fruits and flavors, new twists on trendy treats, and easy but artistic presentations.

A classic, nostalgic treat is getting a makeover, thanks to innovative culinary bloggers like Victoria Belanger—aka the Jello Mold Mistress of Brooklyn—whose jiggly creations have caught the eye of food journalists, trendspotters, and a new generation of food crafters.

In Hello, Jell-O!, Belanger shares her secrets for turning humble gelatin into impressive yet economical desserts that will steal the show at your next party or potluck. Featuring holiday crowd-pleasers such as Pumpkin Pie and Eggnog Rum, kid-friendly favorites like Root Beer Float Squares, grownup boozy bites like Sparkling Champagne and Strawberries, and vegan delights like Watermelon Basil Agar, the Jello Mold Mistress serves up recipes for every occasion. The deliciously wiggly versions of Key Lime Pie, Chai Tea Panna Cotta, and Chocolate Peanut Butter Cups will charm the inner child in every sophisticated home cook.

Readers can create these whimsical recipes using their favorite gelatin products, from unflavored gelatin powders to preflavored gelatins from popular brands like Knox and Jell-O (both brands are registered trademarks, and their owners are not sponsors of Hello, Jell-O! or otherwise affiliated with the book).
-Berry Fourth of July Jello Recipe From Hello, Jell-O! by Victoria Belanger-
Food blogger Victoria Belanger shares the secrets to creating inspired, modern gelatin desserts—with fresh fruits and flavors, new twists on trendy treats, and easy but artistic presentations.

A classic, nostalgic treat is getting a makeover, thanks to innovative culinary bloggers like Victoria Belanger—aka the Jello Mold Mistress of Brooklyn—whose jiggly creations have caught the eye of food journalists, trendspotters, and a new generation of food crafters.

In Hello, Jell-O!, Belanger shares her secrets for turning humble gelatin into impressive yet economical desserts that will steal the show at your next party or potluck. Featuring holiday crowd-pleasers such as Pumpkin Pie and Eggnog Rum, kid-friendly favorites like Root Beer Float Squares, grownup boozy bites like Sparkling Champagne and Strawberries, and vegan delights like Watermelon Basil Agar, the Jello Mold Mistress serves up recipes for every occasion. The deliciously wiggly versions of Key Lime Pie, Chai Tea Panna Cotta, and Chocolate Peanut Butter Cups will charm the inner child in every sophisticated home cook.

Readers can create these whimsical recipes using their favorite gelatin products, from unflavored gelatin powders to preflavored gelatins from popular brands like Knox and Jell-O (both brands are registered trademarks, and their owners are not sponsors of Hello, Jell-O! or otherwise affiliated with the book).

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Published by: The Recipe Club on Jun 19, 2012
Copyright:Attribution Non-commercial

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09/29/2013

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To mAke THe fIRST lAyeR,
in a bowl, sprinkle the gela-tin over the cold water and allow the gelatin to absorb thewater for 2 minutes. Add the boiling water and stir until thegelatin is fully dissolved. Stir in the sugar. Refrigerate untilthickened (see page 9). Arrange the blueberries and straw-berries in a pattern on the bottom of a 6-cup mold, thengently spoon the clear gelatin over the top. Refrigerateuntil the gelatin is set but not rm (see page 9).Meanwhile, to make the second layer, in a separate bowl,sprinkle the gelatin over the cold water and allow the gela-tin to absorb the water for 2 minutes. Add the boiling waterand stir until the gelatin is fully dissolved. Add the sugarand stir until dissolved. Stir in the ice cream until the mix-ture is smooth. Let the mixture cool to room temperature,then spoon into the mold over the berry layer. Refrigerateuntil rm (see page 9). Unmold and serve.
Firs layer
1 tablespoon (1 envelope)unavored gelatin powder
1
/
4
cup cold water1 cup boiling water
1
/
2
cup sugar
1
/
2
cup fresh blueberries
1
/
2
cup sliced fresh strawberries
Secnd layer
2 tablespoons (2 envelopes)unavored gelatin powder
1
/
2
cup cold water1 cup boiling water
1
/
4
cup sugar2 cups (1 pint) vanilla icecream, at room temperature
berry fourth of july 
 Makesone6-cupgelatinmold 
Fr hse wh ve srawberries, bueberries, vania ice cream, and pariism,his Je-o wi make yu wish yu cud hi a he nes in “the Sar-SpangedBanner.” Nw is he ime  use ha sar-shaped md. Ne: this ice creamrea is bes served cd immediaey afer unmding.
Seasonal Holiday Molds 
 
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