![]() ![]() Once gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to loosen. This usually requires several hours in the fridge. Tips for Unmolding Gelatin Moldsīefore unmolding a gelatin mold be certain that gelatin is completely firm. If you don’t want to use the ice cream scoop method you can always just do a layer of red.īut I liked the random pattern of the scoop method. It’s definitely a pretty pan and looks much better when you make cake in it…and then cover it with powdered sugar.Īnd while it is red and green you could make this year round.Ĭherry and lime certainly are not Christmas only flavors. You can skip the Bundt pan all together and layer the different jello colors in a glass. ![]() Sadly, the Bundt pan I chose for it makes it look like roses. This Cherry Lime Gelatin Mold is my holiday gelatin mold this year.Ĭherry and lime always go great together and so that is what I went with. Also, if made correctly, this mousse will set beautifully and works great as a frosting.Jump to Recipe This Cherry Lime Gelatin Mold has both lime and cherry gelatin as well as pineapple, marshmallows, and cherry pie filling. If we were just making sweetened whipped cream we would only need 9 tablespoons for 3 cups of cream.Ī cup of powdered sugar plus the sugar and sweetness from the jello is ampule enough to sweeten and flavor 3 cups of cream if your timing is right and the jello mixture is incorporated correctly. The cream would still taste sweeter than a whipped cream you put on a pie or dessert (that’s usually made with 1 cup cream to 3 tablespoons powdered sugar). My best guess on the flavor… If your jello clumped then the flavor, color and sweetness could go wonky because it wasn’t incorporated into the cream correctly. I’ve even made it with sugar-free jello (because that was the only kind I had on hand at the time). I typically stick with the Jello brand for this but have used other brands and flavors with no issues. If the temperature of the jello mixture was fine but you didn’t incorporate it quick enough, allowing it to cool before mixing it into the cream, that would cause it to gel and clump too. It sounds like the jello was too cool even though it wasn’t set, if it’s too cool the second it hits the cold cream it will set creating little clumps of jello. With 4 simple ingredients, 4 easy steps, and an inexpensive price tag, this strawberry mousse is a fun, easy way to add a touch of elegance to any night of the week. That’s only about 65¢ per 1/2 cup serving.
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