Grapefruit Gelatin Molds Recipes

GRAPEFRUIT GELATIN MOLDS

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, combine sugar and water; bring to a boil. Reduce heat; stir in gelatin until dissolved. Stir in juices; pour into three 1/2-cup or one 2-cup mold coated with cooking spray. Refrigerate for 4-5 hours or until set.

PINK GRAPEFRUIT GELATIN

Steps:

• Pour 1 cup grapefruit juice into a bowl. Sprinkle gelatin over and let stand to soften, about 5 minutes.
• Bring sugar and 1 1/2 cups water to a boil over medium-high heat, stirring to dissolve sugar. Pour hot syrup over gelatin mixture; mix well to dissolve completely. Stir in remaining 1 3/4 cups juice.
• Pour into a 9-by-13-inch Pyrex pan; cover, and refrigerate until set, 4 hours.
• When ready to serve, cut gelatin into 1-inch cubes, and serve in tall glasses.

FESTIVE FRUIT GELATIN MOLD

Steps:

• Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
• Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
• Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
• When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.

GRAPEFRUIT MOUSSE

Steps:

• Peel or cut the skin off one grapefruit so that there is none of the white inner skin on the fruit.
• Then section the grapefruit and take the meat out of eat individual section, discard the membrane ( try to take out in one piece if possible), put on a small plate and set aside.
• Soften the geletin in a bowl of cold water.
• Wash the lime well under hot water.
• With a zester try to zest long thin stips off the skin off the lime (or use a knife, to be used to decorate the dish).
• Juice the lime and the second grapefuit into a medium bowl.
• Add the quark and honey and mix well.
• Whip the cream and vanilla sugar, fold into the cheese mixture.
• Take the softened gelatin out of the water and put into a small pot with 3 tbsps water and heat until gelatin is desolved.
• Pour the gelatin into the grapefruit cream mixture stir well.
• Then refrigerate for 10-15 minute to slightly gelled.
• In the meantime beat the egg whites to form stiff peaks.
• Take the grapefruit cream out of the fridge and fold the egg white foam into the mixture.
• Rinse 4 jelly molds or coffee cups with cold water.
• Pour the mixture into jelly molds.
• Put the molds into the fridge for 4 hours until set.
• To serve, demold the mousse onto serving dishes and decorate with the set aside grapefruit and lime zest.
• Enjoy.

JELL-O® WITH FRUIT MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened. Remove 1-1/2 cups of the gelatin; let stand at room temperature.
• Stir fruit into remaining gelatin. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until set but not firm. (Gelatin should stick to finger when touched and should mound.)
• Add COOL WHIP to reserved gelatin; stir with whisk until well blended. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold just before serving.

PRETTY GELATIN MOLDS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and orange. Pour into four 1/2-cup molds coated with cooking spray. Chill for 3-4 hours or until set. Unmold onto lettuce-lined plates.

CRANBERRY GELATIN MOLD

Steps:

• Prepare cranberry gelatin according to directions. Pour into a 9x13 inch dish. Stir in cranberries. Refrigerate for at least 4 hours or until set.
• Prepare lime gelatin according to directions. Allow to cool slightly, and then blend in cream cheese. Mix in pineapple. Slowly layer over cranberry gelatin. Allow to set for at least 4 hours.
• Just before serving, spread on whipped topping and sprinkle with chopped walnuts.

GRAPEFRUIT GELATIN MOLDS

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, combine sugar and water; bring to a boil. Reduce heat; stir in gelatin until dissolved. Stir in juices; pour into three 1/2-cup or one 2-cup mold coated with nonstick cooking spray. Refrigerate for 4-5 hours or until set.