Thursday, May 20, 2010
Ribbon Jell-O (Finally)
I found this Ribbon Jell-O recipe in a great old recipe book, “The Mormon Family Cookbook.” I borrowed it from a friend of mine and I've held onto it for some time. About two years, I think. I should probably give it back to him.
It's a recipe that promises to make a stunning Jell-O dessert, and it certainly does. It's also a pain in the butt and takes a long time to make. It's fun to see how people react to it, though, so you should try it at least once. It's pretty tasty, too, with all the different fruity flavors in there. Honestly, though? As tasty as it is, I'm too lazy to make this again any time soon.
Measuring cups and spoons
Whisk or hand mixer
Tea Kettle or some other way to boil water
Bundt pan, or other large decorative pan as a gelatin mold.
6 (3 ounce) packages flavored gelatin in 6 or 7 different flavors and colors
7 cups boiling water (Don't try and prep this before hand, okay?)
1 pint sour cream
Thoroughly spray the bundt pan or whatever other mold you're using, with non-stick cooking spray. That's mold as in gelatin mold, not the green fuzzy stuff that makes penicillin. Try not to get them confused.
Boil some water in the tea kettle. Take one cup of the boiling water, add it to one package of gelatine in a small bowl and stir to dissolve. Pour half into the bundt pan. Place in the refrigerator on a level shelf to chill.
Fill a large mixing bowl with ice and a bit of water. Pour the other half of the gelatine mixture into a small mixing bowl, preferably a stainless steel one. Put the small bowl into a larger bowl of ice. Wait for the gelatin in the refrigerator to set up, the gelatin in the pan will be syrupy. It actually doesn't take too many minutes, as the quantities are pretty small, but the time will vary from batch to batch so keep an eye on it. Add a heaping tablespoon of sour cream to the gelatin in the small mixing bowl and beat with a whisk or hand blender until well blended and smooth. Pour this mixture into the bunt pan (a.k.a. Jell-O mold), Smoothing it all out. Return the mold to the the refrigerator and let it set. Repeat the process with a contrasting color.
After the last layer sets up (overnight is preferable), un-mold the gelatin onto a serving plate. If it won't easily come out, dip the pan into a bit of very arm water for a few seconds. This will melt a bit of the gelatin and allow it to slide out of the mold.
Mix the remaining sour cream with the whipped topping and spoon into the hole in the center of the bundt pan, or spread over the top like frosting. Chill in the refrigerator until ready to cut into slices and serve.
NOTE: Don't let each layer set up until it is completely hard. Is just needs to be solid enough to hold the next layer. If the bottom layer is completely hard, it won't stick to the next layer. Try and let the hot gelatin cool a bit before you pour it onto the previous layer in the bundt pan. The hot gelatin can easily melt the previous layer.