Try this I Want More Jello recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (12g)
- Sodium 0.3555 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Combine all ingredients except raspberries; chill.
- Top with raspberries.
Adding heavy canned fruit and berries directly into warm gelatin before it reaches the correct stage of thickening causes all the solid ingredients to sink straight to the bottom of the dish. Achieving an even suspension requires chilling the gelatin base until it reaches the consistency of unbeaten egg whites before folding in the drained mandarin oranges, cherries, and raspberries.
- Dissolve the three 3-ounce packages of grape gelatin in precisely 1 cup of boiling water, stirring for at least two full minutes to ensure the powdered gelatin fully hydrates.
- Incorporate 2 cups of very hot orange juice only after the boiling water has been thoroughly mixed with the gelatin, maintaining adequate liquid temperature for complete dissolution.
- Chill the combined liquid mixture in a refrigerator for 30 to 45 minutes, monitoring the viscosity closely until the liquid begins to thicken visibly around the edges of the bowl.
- Drain all canned mandarin oranges and pitted cherries thoroughly in a colander for 5 minutes to remove excess canning liquid that would otherwise dilute the gelatin set.
- Fold the drained fruits and fresh raspberries gently into the partially set gelatin matrix, then return the container to the refrigerator until completely firm.
Gelatin desserts trace their lineage back to elaborate Victorian molded aspics and sweetened jellies that showcased technical prowess through clarity and suspension. Careful temperature management remains the defining variable between a cohesive fruit mold and a separated layer of fruit sitting beneath weak jelly.
