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TrishCT

Showstopper Jello Desserts

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In addition to chocolate mice and cheesecake (posted on a separate thread), I made Rachel Perlow's famous jello Rainbow Ribbon Mold for my daughter's drum corps banquet.

It was my first time, and having no originality in me....I copied Rachel's which she made for Varmint's Pig Pickin' and is featured in her avatar.

HUGE HIT!!! People oohed and ahhed and couldn't figure it out. I laughed really hard. Once it was sliced, it literally disappeared, everybody wanted it. Once bitten, I shall make this one time and again.

Thanks for all your help Rachel!

BEFORE SLICING...

gallery_7993_2428_738368.jpg

BEFORE IT DISAPPEARED...ARE THOSE MICE IN THE UPPER LEFT CORNER???

gallery_7993_2428_144762.jpg

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Woah!!! That is just B-E-A-U-Tiful!!! Very impressice!!! I have to go and find Rachel's recipe. I hope I can find it, is it in the RecipeGullet?

Note: I've added the recipe to RecipeGullet, click here. - Rachel


Edited by Smithy Updated link (log)

Don't waste your time or time will waste you - Muse

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I diudn't find the recipe in Recipe Gullet, but I found the basic recipe on Jello's Web site, under molds, on about third page...

I think one of the keys is using something like a bundt pan, instead of just a plain ring mold. I am putting together the recipe and detailed instructions and tips, to answer the many requests I got at the banquet. If okay with admin, I will post it to recipe gullet.

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Trish, if you want to compile all those tips and post the recipe, I'll be glad for it to be done! Just keep in mind copyright issues. However, I think our adaptations make it different enough to post.

Beautiful job!

Next time either of us makes it, we need to take step by step pictures, I think.

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I think it was rainbow Jello week! I made these for an event on Friday and posted about this in General ("One eGullet dish that was so enticing..."), but here's another pic. I did mine as Jigglers. Rachel's creation was also my inspiration.

Jigglers11.jpg


"Well," said Pooh, "what I like best --" and then he had to stop and think. Because although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn't know what it was called. - A.A. Milne

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since i can't find the recipe, could someone tell me what was used for the white layers...i'll figure it out after that, unless someone could guide me to the recipe.

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Whisks, I am going to put the recipe and all the tips together over the next couple days to post in Recipe Gullet, mindful of copyright policies. I'll put a note on here when it is posted.

The white layers are formed by combining dissolved jello with a couple tablespoons of something creamy such as yogurt, sour cream or cool whip. I chose organic smooth and creamy vanilla yogurt by Sunnyfield Farm. It worked beautifully...no lumps. When eating the final product you could not tell it had yogurt in it.

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thanks for telling me Trish. i take it you put it in half of the jello? i was thinking to make some in indiviual silicone molds - i don't know if you've seen the one for caneles? i thought that would be quite pretty. i hope i might get the chance sometime this week to do them.

thanks again.

lynn

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Here's a link to their actual recipe:

Jell-o Ribbon Mold Recipe

since i can't find the recipe, could someone tell me what was used for the white layers...i'll figure it out after that, unless someone could guide me to the recipe.


It's not the destination, but the journey!

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Hmmmm, I wonder if I could do this dessert with sugar free jello?????

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Beautiful molds, everyone! I give you credit for making them - they're time consuming to make. I personally don't make them often since it involves some creative engineering for me to get the layers to sit straight - darn slightly slanted fridge!

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Fantastic work with the rainbow colors! These inspire me to make one in our next family occasion...hopefully they'll be entranced by these colors too! Haha!


I am in the process of fulfilling a dream, one that involves a huge stainless kitchen, heavenly desserts and lots of happy sweet-toothed people.

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Beautiful molds, everyone!  I give you credit for making them - they're time consuming to make.  I personally don't make them often since it involves some creative engineering for me to get the layers to sit straight - darn slightly slanted fridge!

One of the tips I told Trish, was to turn it 1/4 turn at each layer, that way it mostly comes out with straight layers. Another option is to use some paper toweling to adjust the height to level it.

since i can't find the recipe, could someone tell me what was used for the white layers...i'll figure it out after that, unless someone could guide me to the recipe.

As explained above, for the jello molds, it is just a blending of a creamy ingredient with the colored jello. But for truly white jello:

In another website, one of those ones about jello shots, someone asked how to make white jello, like for red, white & blue on the Fourth of July. Either make Chinese Almond Gelatin (I don't have a recipe, but I see it at dim sum restaurants), or use Sparkling White Grape Jell-O, don't bother with the carbonated beverage, and use 3 Tbs vanilla yogurt or sour cream in place of some cold water.

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Gorgeous desserts TrishCT and Randi and thanks Rachel for your inspiration. I've always loved this creation as well. Do you think that a cream cheese/sour cream mixture would work in place of the vanilla yogurt or whipped topping? This thread is making me somewhat nostalgic for Jello desserts in general. :smile:


Inside me there is a thin woman screaming to get out, but I can usually keep the Bitch quiet: with CHOCOLATE!!!

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This is the most attractive gelatin creation that I've ever seen. Makes me sorry that I don't eat Jello (texture problems, sorry to say). I think that Rachel's mold is just perfection, the shape of her pan adds interest and a certain wavy quality to the finished product that brings this item into visual food porn for me. I've said this before, but the creation deserves repeating, Rachel, your mold is much more than just a gelatin mold. You've got a great eye, patience and creativity going on there. I'm really impressed, every time I see a photograph of your mold.

edited by me to add: I just can't help but think of this as Rachel's mold, folks! You're all impressing me, really!


Edited by Rebecca263 (log)

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Beautiful photos, everyone!

I do this sort of thing fairly often, with sugar-free Jell-O, as both my husband and daughter have diabetes and it makes for a festive, "free" dessert.

Another idea: the local Vietnamese sandwich chain sells rainbow Jell-O molded in individual clear plastic drink cups. That way you can see the pretty colors without having to unmold it -- great for parties.


SuzySushi

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Do you think that a cream cheese/sour cream mixture would work in place of the vanilla yogurt or whipped topping?

I don't see why not. However, I would divide the jello into two containers while it is hot (see recipe), and maybe zap the cream cheese in the micro for a few seconds. I think it will mix together better while both are warm and the cream cheese is softer. Sour cream I do the same as yogurt, no prob.

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This is the most attractive gelatin creation that I've ever seen. Makes me sorry that I don't eat Jello (texture problems, sorry to say).

I'm not a fan of Jello either Rebecca, but I'm thinking of trying it with layers of panna cotta.


If only I'd worn looser pants....

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I used to make a fresh orange juice and cream cheese jelly...you have to warm and mix/blend/sieve it to get rid of lumps, and cheap brands of cream cheese sometimes have a grainy texture (rather like milk powder...surely not?!)

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Thanks for the advice Rachel; I admit I would've never thought of heating either the cream cheese or sour cream.

helenjp I wonder if a combination of the heating technique and slowly beating the gelatin into the cream cheese/sour cream mixture would solve the lumping problem?


Inside me there is a thin woman screaming to get out, but I can usually keep the Bitch quiet: with CHOCOLATE!!!

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Thanks for the advice Rachel; I admit I would've never thought of heating either the cream cheese or sour cream.

helenjp I wonder if a combination of the heating technique and slowly beating the gelatin into the cream cheese/sour cream mixture would solve the lumping problem?

Don't heat the sour cream, I was talking about the cream cheese. I just use a whisk or fork to beat out the lumps. But there always seem to be a few specks of the creamy ingredient left.

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i made this last night after my sister told me we were going to a party today - i started at 10pm and i won't say what time i finished. i really do think it is worthwhile making purely for the look. i showed it to my brother in law this morning after he had just fiished his shift at hospital - he said it looked radioactive!! i think the molds i made were worth the effort.

next time though, i'll start making it earlier. this is something you can do during ad breaks on television, or when you are busy cooking other things in the kitchen. really fun and the colours look fantastic -psychedelic, more than radioactive!

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