Thursday, June 21, 2007

Peach Gelatin Mousse Mold

Last Father's Day, my wife volunteered us to take a Jell-O salad to a get-together at her parent's house. What this really means is that my darling wife volunteered me to make a Jell-O salad for everyone on her side of the family. She hates cooking so I get volunteered a lot. I ended up making two salads, or rather two different flavors of the same recipe, just to make sure there was enough. They were quite a hit. I'm always glad when people enjoy a dish I've made, it's just that if they like it too much I'll be asked to make it again ... and again ... and again ...

Here's the variant I made on a recipe you used to be able to find at Kraft Foods. (I made that recipe for the get-together, too, in case you were wondering.) It's not the famous green Jell-O with pineapple or grated carrot that's so much a part of Utah Mormon food culture, but I like this one better.

Peach Gelatin Mousse Mold

(If you say that phonetically it sounds, awful, doesn't it? Who wants to eat mold? Okay, if it's in bleu cheese or gorgonzola I'll eat it, but I draw the line at penicillin.)


1 1/2 cups boiling water
2 (4 serving size) packages of Peach flavored gelatin dessert (or one 8 serving size package)
1 cup cold water
2 fresh peaches, peeled, pitted, and chopped.
1 8oz. tub of artificial Whipped Topping


In a large bowl, mix the boiling water and powdered gelatin with a fork until completely dissolved (about two minutes). Stir in the cold water.

Place half the peach pieces in a 6 cup gelatin mold (I used a bunt cake pan). Pour 2 cups of the gelatin mixture into the mold, over the peach pieces, and refrigerate for about 35 minutes. The mixture should be firm, but not fully set. You can use more peaches, if you want. Just don't let it overwhelm the amount of gelatin.

In the meantime, refrigerate the remaining gelatin mixture for about 30 minutes, or until it has the consistency of raw egg whites. (Or, if you have children with head colds, the consistency of their . . . never mind.) Gently stir 2 cups of whipped topping into this mixture, along with the remaining peach pieces, until well blended.

Once the gelatin in the actual mold starts to get firm, pour (or spread) the whipped topping mixture evenly over the top, and refrigerate for about 4 hours, to let it fully set up.


To un-mold the gelatin, plunge the bottom of the mold (not the gelatin inside it), into some warm water for about 5 to 15 seconds, depending on how hot the water is. This melts the thin layer of gelatin that's actually in contact with the mold. Don't do this for to long. You want gelatin, not fruity flavored soup. Place a serving plate on top the mold, face down. Invert the plate and remove the mold. You may need to shake it slightly to get the gelatin to come out.

You can make this recipe with canned peaches as well, but you have to do a little more work. Cut the peaches into small pieces, and then wrap them in paper towels to get as much of the excess canning liquid out of them as you can. You may need to use a couple of paper towels. If you don't get the majority of the liquid out, the gelatin won't set up as well.


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