There’s something so satisfying about successfully pulling off a tricky recipe, especially when it happens on the first try. I can’t help but feel proud when I present my friends or family with something which has turned out really well.
So, despite the fact that the hubby gets to eat my painstaking efforts at desserts like chocolate fondant and creme brulee, one of his favourite sweet treats is good old plain jelly and ice cream. Typical.
I’m not as big a fan of jelly as he is, so I do try to find ways of making it a little bit more interesting for myself. While browsing on Pinterest, I came across this recipe for Jell-O Art on Intimate Weddings (which was adapted from The Food Librarian, which in turn was adapted from Just Jenn’s Broken Glass Jell-O recipe). It looked so pretty that I was keen to try it out.
Apparently this is very similar to a Mexican jelly treat. It tastes like… well, jelly. It looks very impressive and would make a great dessert for a kid’s birthday party (or for an adult who is like a kid!). It makes a LOT of jelly and so would be good to feed a crowd. You could easily co-ordinate the colours in this to a particular theme by using only certain jelly flavours.
Stained glass jelly
4-6 x 85g boxes of jelly, different colours
400g can sweetened condensed milk
2 Tbsp unflavored gelatin powder
Make each box of jelly up separately, using just one cup of boiling water per flavour (instead of the two stated in the instructions). Pour into individual square/rectangular containers and chill until set.
Once solid, cut the flavours of jelly into small blocks.
Lightly oil a large glass baking dish by lightly spraying with canola oil and then wiping it down with a paper towel. Place cubes of jelly into this dish and gently mix together.
In a separate bowl, sprinkle the unflavored gelatin into 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cups of boiling water and dissolve. Add the can of condensed milk. Stir together and cool. (This can take a while – to speed it up, you can put the can of condensed milk in the fridge several hours before this step.) Pour cooled milk mixture over the jelly and chill overnight. (To remove bubbles on the surface, you can blow on them with a straw or wait until the mixture cools a bit and then pop them with a skewer or toothpick.)
Once the jelly is set, use a very sharp knife dipped in hot water to slice into squares or rectangles. Serve.