Jello Creations

[Kitchen Witch]

JELLO CREATIONS





If you are like most Americans, there's probably someone in your family with an outstanding jello-salad recipe that just adds that special presence to your holidays and other special occasion meals. We all have fond memories of fun times connected with enjoying a delicious fruity, cool gelatin ? in fact, who doesn?t like it? Of course, everyone enjoys it ? because there is always room for it and, well, a good jello is just plain fun.

Assuming that most of folks are familiar with the basic procedure for making this jiggly dessert, let?s consider how you can branch out to create something a bit more fancy, like wonderfully colorful layers, delightfully creamy additions that make your salad rich and fluffy, or perfectly-suspended slices of fruit and morsels of nuts. With these simple tips, you will be able to do all of this and more!



Delicious Layers



As with any good cooking procedure, it is always a good idea to prepare all you?ll need or be using before you get started. When layering jello, it is especially important that you have enough pans and enough refrigerator space available to you. That is because each layer will need its own pan for the initial chilling phase, and you'll need shelf space in your refrigerator to set each pan as they are filled.

The secret to layering multiple colors of gelatin is to let each color get semi-firm before you try combining them. If you allow each separate flavor to set up until it's about the consistency of cold egg whites before you layer one on top of another you will enjoy much greater success ? and much less frustration. However, it is also important to not let the base layer get too firm before pouring additional flavors over it, because the layers may slip apart when you go to unmold the gelatin.

If you want to try the "broken glass" style of dessert (in which gelatin cubes of varying colors are suspended in yet another flavor of gelatin with a creamy base), then you have to allow the cubed gelatin pieces to set up completely before combining them with the "binding" color or flavor.



Creamy Gelatin Delights


Have you ever seen those dreamy gelatin desserts that look wonderfully opaque and creamy and wondered how the heck they did that? You might be surprised to know that you can fold in all kinds of fun additions to add complexity to your already-delightful gelatin creations. Some favorites additions are whipped cream, non-dairy whipped topping, softened cream cheese, sour cream, cottage cheese and even mayonnaise. But before folding in your favorite addition, first prepare the gelatin as usual, and then chill it slightly. Then beat in your additions until the mixture is smooth and evenly colored, or mixed in such a manner as to create all kinds of wavy patterns and shadings.

One thing that is a real surprise to many who make gelatin deserts is that you don't need to add anything at all to make gelatin light and fluffy - all you need to do is whip it! Make the gelatin according to the package directions and allow it to set up until very thick (but not completely firm). At that point, pour the nearly set-up gelatin into your mixer and whip it is light and fluffy (about double in volume). Once you've mixed and whipped the gelatin to your satisfaction, then it is time to add whatever goodies you want to include in.



Nuts and Fruits

It is easy to add texture, flavor and all kinds of delicious visual appeal to any gelatin dessert by mixing in fruit, vegetables, nuts or marshmallows. Though some of these items tend to float and some like to sink, it is still possible to make them stay put, where you want them for the greatest visual appeal. The answer lies in staying patient ? here you have to wait until the gelatin is semi-firm (again, look for that ?egg white? consistency) before adding in different fruits. If you do this, the fruit or nuts will stay right where you put it, ?in suspended animation? waiting to be enjoyed by your enthusiastic diners.

NOTE: Certain fruits have naturally occurring enzymes that will break down the gelatin's structure (meaning that it will never get quite firm). These fruits include: pineapple, kiwi, figs, papaya, guava and mangoes. However, if you cook these fruits first, the cooking process breaks down the offending enzymes, making them then safe to use. Also, since canned fruit has been cooked, you can use virtually any canned fruit - including canned pineapple in your gelatin desserts



Making Perfect Molds

Try a few different shaping techniques to your gelatin creations, such as pouring it into a bundt cake pan, a baking dish or any of a number of special molds made specifically for gelatin. Metal molds will allow quicker set-up times than plastic ones, because metal conducts cold much better (plastic insulates against cold). If you are making a large gelatin mold, you should use about ¼ cup less liquid for each three-ounce box of flavored gelatin you use (this allows the gelatin to readily retain its shape after you unmold it.



Another helpful technique that the experts use is, before pouring gelatin into a mold, spritz it mold lightly with cooking spray to make sure the gelatin slips out perfectly smooth and intact. ALWAYS make sure the gelatin is nice and firm before unmolding, or all your work will be wasted. The best way to tell if it is ready is if the top feels dry, not sticky, and it shouldn't droop toward the side when you tip the mold.

Now ? to really enjoy the ?fruits? of your labor . . . Prepare your presentation plate by slightly moistening it with water ? this makes it easier for the gelatin mold to slide around a little so you can place it right in the center of the plate. Then briefly place the mold in warm water (for only about 10 seconds), making sure that the water is just warm, not hot (or the gelatin will begin to melt). Immediately after removing the mold from the warm water, loosen the edges of the jello from the mold a table knife ? this will break the vacuum. Invert the plate over the top of the mold and flip it over. As you lift the mold gently, carefully and at an angle, you will reveal a perfectly formed sculpture of cool, fruity desert that will be sure to delight every person seated at your table.