Saturday, July 10, 2010

Happy Independence Day

Belated anyways.

For one, I didn't party up a hooplah like everyone else in America did. I stayed home, made dessert and ate. That was my entire day. But I did manage to snap some pics of the gelatin I made!

The top layer is a watermelon gelatin (recipe from Martha Stewart's FOOD magazine) and the bottom is a blueberry gelatin that I tried from scratch. I bought a box of blueberries that same day on a whim and after I decided not to make blueberry mini-pies, I remembered a watermelon gelatin recipe I photocopied a few years ago. I only thought of layering the two when I discovered that the recipe didn't completely fill 7 ramekins and 2 plastic donut molds (I ran out ramekins!)

The verdict? Very light and fruity. I never realized how pasty blueberries got when blended, so that was pretty much the texture of the blueberry layer. Not even sure if it needed much gelatin to keep it that way and it is most certainly not your average powdered Jell-O mix. The watermelon was alright with its subtle sweetness.

I've been making some pretty heavy desserts lately.. ya know, butter and cream. This came as something of a surprise to my family though they didn't seem all that pleased with it.
Me: Sooo dad how was it?
Dad: Too fruity. But I added some vanilla ice cream :D (coming from someone with a hugeee sweet tooth)
I personally liked it though ; w;

So recipe? I guess I'll post it.

Blueberry Gelatin

This recipe should fill approximately 10- 6oz ramekins halfway
1 cup fresh blueberries
1 Tb lemon juice
1 packet gelatin
1 cup water
1/4 cup sugar

1. Blend 3/4 cup of blueberries and lemon juice in a blender. In a sieve, strain the seeds and other hard bits.
2. In a small saucepan, mix water and gelatin and place over medium heat until gelatin dissolves. Stir in sugar and close the flame when all the sugar has dissolved.
3. Stir in blueberry puree and divide mixture into ramekins. Divide half of the remaining blueberries into each ramekin.
4. Refrigerate 3-4 hours or at least an hour or so if you are layering.

Watermelon Gelatin (from Martha Stewart)
- prepare as directed in link (didn't want to copypaste everything..)
- pour mixture on top of the blueberry layer, divide remaining blueberries into watermelon layer and refrigerate 3 hours.

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