Homemade Jello-O?
Anyone made a homemade Jello-O/Gelee using fresh fruit juice, gelatin, etc.? Would love to turn some of this summer produce (peaches, watermelon), into an improved 50's style layered jello mold, but wanted to know about ratio's of gelatin to liquid and any pitfalls I should avoid...
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4 Comments:
I got this recipe off of the food network... It's similar to the recipe I have at home and works well.
Striped Jiggly Fruit Shooters Recipe courtesy Gale Gand, Just A Bite by Gale Gand and Julia Moskin: Clarkson N. Potter Publishers, 2001
Show: Sweet Dreams
Episode: Cool & Easy
3 tablespoons powdered gelatin
1 1/4 cups strawberry-banana juice, or another pink or red fruit juice of your choice
1 1/4 cups purple grape juice
1 1/4 cups orange or tangerine juice
Equipment:
8 to 10 small clear glasses, about 4 ounces (1/2 cup) each
Sprinkle 1 tablespoon of the gelatin over the strawberry-banana juice and set aside for 5 minutes. Warm in the microwave for 30 seconds or on the stove to dissolve the gelatin and strain the mixture into a small pitcher. Divide among your serving glasses and chill until set, about 30 minutes. Repeat the process with the purple grape juice, pouring it on top of the strawberry-banana jelly, and chill to set. Repeat the process with the orange juice, chill to set, and serve cold.
here's the link
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15852,00.html?rsrc=search
Lilartist at 11:05AM on 07/27/07
Knox Gelatin should give directions for ratios.
Whatever you do, never, never use FRESH pineapple or papaya juices -- canned should be fine. Their natural digestive enzymes will prevent the gelatin from setting.
Good luck!
LoCo at 4:20PM on 07/27/07
I make this sparkling wine fruit gelee that is sooo good.
I use the gelatin sheets according to directions. Some sparkling wine of choice. Add in some pureed peaches (this is your hot ingredient 1 min in microwave) and whole raspberries and then put them in clear glasses.
Use your imagination. I been throwing a mojito one around in my mind for labor day.
JerzeeTomato at 9:57AM on 07/28/07
Homemade gels are really easy. You should use 1 tablespoons of gelatin per 2cups of liquid. Dissolve the gelatin in a little warm water before adding it to the juice to so you don't have little granules floating. If you want to add fruit chunks (how very lunch lady!) make sure the gel mixture is chilled and thickened a bit first. You can also add a few tablespoons of heavy cream to part of the mixture & make opaque layers between clear ones (chill each layer completely before adding a new one).
For vegan/kosher/easily-grossed-out people, substitute the same amount of powdered agar agar for gelatin.
Hope it turns out well!
butterface at 2:53PM on 07/29/07