martes, 1 de febrero de 2011

Vanilla and Raspberry Jello

February! wow its already here, well this month is very special for me because on the 13th is my Birthday, so I would like to share with you many favorite recipes, this vanilla-raspberry jello is not only simple, very easy to make but delicious, hope you like it

Water JELL-O

4 cups of water
300 grs. sugar (a little over 1 cup)
27 grs. unflavored jell-o
1 extra cup of water
1 gr. citric acid
2 tbsp raspberry flavoring (you can use any flavor, strawberry, orange, pineapple, lemon, etc)
2 or 3 drops red food color (you can change color depending on the flavor.


4 cups of milk
300 grs. sugar ( a little over 1 cup)
27 grs. unflavored jell-o
2 Tbsp of vanilla flavoring( you can use almond too) 
1 extra cup of milk

*IF You don't have citric acid, don't worry, the jell-o comes out the same, the only difference it will come out sweeter.
*The water jell-o must be done in advance, so it is ready when you start the milk jell-o.


Mix the unflavored gelatin with the extra cup of water, let it stand.
In a saucepan heat the 4 cups of water with the sugar, when it starts boiling add the unflavored gelatine and move till it dissolves perfectly in the water.
take it away from the stove and let stand for 10 minutes.

Add the citric acid, and the flavoring.
Put this jell-o in one small mold, whatever form is allright. this mold has to be greased with a little oil, just some drops, this way it you can unmold it better.
When the water Jell-o  is done you put it into a larger mold, the one you are using for the milk jell-o.


Do the same steps.
Mix the unflavored jell-o with the extra cup of milk, set aside.
Heat the rest of the milk with the sugar.
Add the unflavored gelatin mixture to the almost boiling milk
mix perfectly, take away from stove.
Let stand for 10 minutes.
Add vanilla or almond flavoring (vanilla can add a little color and almond won't), if you like you can add color too.
Let the milk jell-o cool down and then when it is warm you add it to the mold, this also has to be greased with some drops of oil.
the oil I use is normal cooking oil, just a few drops to unmold better.
When milk jell-o is cooled you just pour it into the mold, being almost cold avoids the water jell-o to melt.
Refrigerate for at least 3 to 4 hours.
Ready, enjoy!

3 comentarios:

  1. I love your blog. You have great recipes and now I follow and I invite you to visit mine.

  2. haces cosas muy xulas con la gelatina¡¡¡ es un mundo pr explorar para mi¡¡ te seguire para ver nuevas receta¡¡
    te invito a pasar por el mio
    un saludo

  3. This looks simply delicious. Wishing you a very happy birthday in advance :)