How To Make a Layered Jello Mold — Cooking Lessons from The Kitchn

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window.ATGalleries[54502] = {“id”:54502,”type”:”Slideshow”,”images”:[{“image_id”:”e9b626b88f8c43c32d16e86ffb77c156f20f9a0a”,”caption”:”\u003cb\u003ePrepare the mold and chill the fruit:\u003c/b\u003e Coat a 10-cup bundt pan or gelatin mold with cooking spray. Wipe with a paper towel to make sure there are no puddles of spray and the pan is well coated. Rinse, dry, and cut strawberries into quarters. Stem and pit cherries. Refrigerate the fruit until needed.”,”image”:{“id”:”e9b626b88f8c43c32d16e86ffb77c156f20f9a0a”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:48:18.354-04:00″,”updated_at”:”2017-04-27T18:48:18.354-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:”Christine Han”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Jello Mold_Christine Han Photography-100.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”dd5e78757e62ecd7f748ad2dde121beb5a5a2eed”,”caption”:”\u003cb\u003eBloom the gelatin: \u003c/b\u003ePlace the gelatin with 1 cup of the cranberry juice in a medium bowl and whisk to combine. Set aside to bloom while preparing the rest of the mixture.”,”image”:{“id”:”dd5e78757e62ecd7f748ad2dde121beb5a5a2eed”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:48:18.317-04:00″,”updated_at”:”2017-04-27T18:48:18.317-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:”Christine Han”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Jello Mold_Christine Han Photography-102.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”0340f5b4822b8654f8de42a19ed1ee8cbe252aa1″,”caption”:”\u003cb\u003eHeat the juice and sugar: \u003c/b\u003eHeat the remaining 6 cups cranberry juice and sugar in a medium saucepan until the sugar is dissolved and the mixture comes to a bare simmer.”,”image”:{“id”:”0340f5b4822b8654f8de42a19ed1ee8cbe252aa1″,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:48:18.347-04:00″,”updated_at”:”2017-04-27T18:48:18.347-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:”Christine Han”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Jello Mold_Christine Han Photography-104.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”24f4be5954b65c1bc82dd49599d24582559a5f79″,”caption”:”\u003cb\u003eMelt the gelatin: \u003c/b\u003eRemove the cranberry mixture from the heat, and the gelatin mixture, and whisk until the gelatin is fully dissolved. “,”image”:{“id”:”24f4be5954b65c1bc82dd49599d24582559a5f79″,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:48:18.389-04:00″,”updated_at”:”2017-04-27T18:48:18.389-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:”Christine Han”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Jello Mold_Christine Han Photography-105.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”81f4dccffaae0f140c0d02160b810b48d182954b”,”caption”:”\u003cb\u003eDivide the cranberry mixture: \u003c/b\u003eMeasure off 3 cups of the cranberry mixture — a large glass measuring cup works best for this. Pour the remaining cranberry mixture into a large bowl.”,”image”:{“id”:”81f4dccffaae0f140c0d02160b810b48d182954b”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:48:18.410-04:00″,”updated_at”:”2017-04-27T18:48:18.410-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:”Christine Han”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Jello Mold_Christine Han Photography-106.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”55666422f79ad5f51ded39c2c785c278256f2597″,”caption”:”\u003cb\u003eCool the gelatin mixture and add the fruit: \u003c/b\u003ePlace the bowl of cranberry-gelatin mixture over an ice bath. Cool the mixture, stirring regularly, until quite thick and it has a hair gel-like texture to ensure that the fruit doesn’t float when added, about 30 minutes. Once thickened, carefully fold in the fruit.”,”image”:{“id”:”55666422f79ad5f51ded39c2c785c278256f2597″,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:48:18.468-04:00″,”updated_at”:”2017-04-27T18:48:18.468-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:”Christine Han”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Jello Mold_Christine Han Photography-109.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”c0d58f0e3c8c6b58862473b98db916dac6371024″,”caption”:”\u003cb\u003eRefrigerate the fruit layer: \u003c/b\u003ePour the gelatin-fruit mixture into the prepared mold. Refrigerate until set, about 2 hours.”,”image”:{“id”:”c0d58f0e3c8c6b58862473b98db916dac6371024″,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:48:18.505-04:00″,”updated_at”:”2017-04-27T18:48:18.505-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:”Christine Han”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Jello Mold_Christine Han Photography-111.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”cd5e99833c4b25b83ea5cd9da97a8c56af859d09″,”caption”:”\u003cb\u003eMake the creamy layer: \u003c/b\u003eAdd the sweetened condensed milk to the remaining 3 cups gelatin mixture and stir to combine. Cool at room temperature until the fruit-filled gelatin sets.”,”image”:{“id”:”cd5e99833c4b25b83ea5cd9da97a8c56af859d09″,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:48:18.566-04:00″,”updated_at”:”2017-04-27T18:48:18.566-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:”Christine Han”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Jello Mold_Christine Han Photography-113.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”7016651d18bde6d30baf13c1a0838ada352dc2e1″,”caption”:”\u003cb\u003eAdd the creamy layer mold: \u003c/b\u003eOnce the fruit-filled gelatin is set, carefully pour the creamy gelatin mixture into the prepared pan. Avoid pouring in one spot. Instead, steadily pour the creamy mixture in while turning the pan.”,”image”:{“id”:”7016651d18bde6d30baf13c1a0838ada352dc2e1″,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:48:18.601-04:00″,”updated_at”:”2017-04-27T18:48:18.601-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:”Christine Han”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Jello Mold_Christine Han Photography-114.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”08679f4b3f16b4a9a874bd180c88ecfc37ae3d92″,”caption”:”Refrigerate until set: Refrigerate the whole pan until set, about 4 hours but preferably overnight.”,”image”:{“id”:”08679f4b3f16b4a9a874bd180c88ecfc37ae3d92″,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:48:18.633-04:00″,”updated_at”:”2017-04-27T18:48:18.633-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:”Christine Han”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Jello Mold_Christine Han Photography-116.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”1f751c945a972f039bdb00d9ea47419ea131a390″,”caption”:”Unmold and serve: To remove the gelatin from the mold, carefully invert the mold onto a serving plate and let the mold fall gently from the mold onto the plate. This will take 2 to 3 minutes. (If it does not come out, fill the sink or large, wide pot (wider than your mold) with warm tap water. Dip the outside of the mold in the water for 10 seconds. Remove from the water, dry the outside of the mold, and flip out onto a serving plate.) Cut into slices and serve.”,”image”:{“id”:”1f751c945a972f039bdb00d9ea47419ea131a390″,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:48:18.637-04:00″,”updated_at”:”2017-04-27T18:48:18.637-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:”Christine Han”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Jello Mold_Christine Han Photography-117.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”73c1f6595ca94913f7fd9560aaeaaad2faaff384″,”caption”:””,”image”:{“id”:”73c1f6595ca94913f7fd9560aaeaaad2faaff384″,”width”:1333,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-04-27T18:48:18.639-04:00″,”updated_at”:”2017-04-27T18:48:18.639-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:”Christine Han”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn_Jello Mold_Christine Han Photography-118.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};

With a vibrant fruit layer bursting with juicy flavor and fresh fruit, and a rich and creamy layer made sweetened condensed milk, you’d hardly think we’d be talking about a jello mold, but we are. And we’re calling it! These delightful no-bake desserts are back. And it’s not just in celebration of retro kitsch.

Nope, these delicious desserts serve many practical purposes: They require few ingredients and even less time, they easily serve a crowd, and, most importantly, they are fun to make and eat.

This two-tone number has a top layer made with tart cranberry juice and is packed with strawberries, cherries, and cranberries. The bottom layers is all dense, milky sweetness. Here’s how to make it and a few tips on how to make one of your own creation.

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