Lemonade Jelly Parfaits Recipes

LIME JELLO PARFAIT RECIPE - (4.6/5)

Steps:

• Prepare Jello as directed on the box. Divide into individual serving glasses before setting the Jello in the refrigerator. Once Jello is completely set, prepare the pudding. Add desired food coloring to your liking and let set for 15 minutes. Once pudding is set, add a layer of pudding on top of each layer of Jello. Top with a layer or a dollop of Cool Whip, lime juice, and a wedge of lime. Refrigerate until ready to serve.

LEMON-BLUEBERRY JELL-O PARFAITS

Steps:

• Prepare gelatin as directed on package; pour into 8-inch square dish. Refrigerate 3 hours or until firm.
• Cut gelatin into 36 cubes.
• Spoon 1/3 cup blueberries into each of 6 parfait glasses; top with 1 Tbsp. COOL WHIP and 6 gelatin cubes. Garnish with remaining COOL WHIP and lemon zest.

LEMON AND BLOOD ORANGE GELéE PARFAITS

Steps:

• Get out six 6- or 8-ounce glasses (I use 6-ounce tumblers that taper out from the bottom).
• Make the lemon layer. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the lemon juice. Pour about an inch into each of the glasses. Place in the refrigerator until set, about 1 hour.
• Make the blood orange gelée. Juice all but one of the oranges and strain. Juice the remaining orange, strain out the seeds but not the pulp, and add to the strained juice. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the orange juice. Make sure that the lemon layers are set and fill the tumblers with the orange juice mixture. If you want, you can make different patterns, alternating stripes of orange and yellow, but you will have to allow each layer to set before you add the next one. Refrigerate for several hours, until set.

LEMON-SODA BUTTERMILK PARFAIT

Steps:

• Prepare the lemon gelatin: Pour 1/4 cup club soda into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
• Combine the lemon juice and sugar in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water. Cook over low heat just until the lemon syrup begins to steam, about 3 minutes. You should have a viscous, syrupy liquid with no discernible traces of sugar granules. Pour the lemon syrup into the gelatin mixture, and stir well to combine. (There should be no visible undissolved gelatin, but you could pass the mixture through a fine-mesh strainer, if need be.) Stir in the remaining 1 1/2 cups club soda, and transfer to a bowl set over an ice bath.
• Prepare the buttermilk gelatin: Pour the cold water into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
• Meanwhile, in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water, combine the heavy cream, buttermilk and sugar. Scald over medium heat until the sugar is dissolved completely.
• Stir the scalded cream mixture into the gelatin-and-water mixture, then pour into a smaller bowl set over an ice bath. Let cool for 5 minutes, stirring often to prevent the edges from solidifying. Remove the bowl from the ice bath, and let stand at room temperature. After about 5 minutes, once the mixture is the consistency of melted ice cream, start assembling the parfaits.
• Gather four 8-ounce parfait glasses and prepare an ample ice bath that can comfortably and securely fit all four of the glasses without tipping them over.
• Using a tablespoon, carefully pour 2 tablespoons of the buttermilk mixture into the bottom of each glass, and place each glass into the ice bath to set for 10 minutes.
• Pick up a parfait glass, and give it a little jiggle to confirm the layer has set enough to receive - and support - the next layer. Then repeat Step 7 with the lemon mixture, allowing it to set until firm in the center, about 30 minutes.
• Continue layering the buttermilk and lemon gelatins alternately, until the glasses are full, allowing each layer to fully set in the ice bath before proceeding to the next. Add more ice to the ice bath as needed, and don't be tempted to hasten the process. If either mixture begins to firm up while you are working and is no longer spoonable or pourable, gently rewarm it for a few seconds over a pan of simmering water to liquify once more.
• Cover and refrigerate the parfaits until thoroughly chilled and fully set, or up to 2 days. Before serving, be certain to temper for 20 minutes at room temperature for perfect, tender results. Finish with whipped cream.

LEMON PUDDING PARFAIT

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
• Stir in COOL WHIP.
• Layer pudding mixture, cookie crumbs and berries in 6 parfait glasses.

GELATIN PARFAITS

Steps:

• Prepare gelatins separately according to package directions. Pour into separate ungreased 9x5-in. pans. Refrigerate until set. Cut into 1-in. cubes. , In each of six 1-1/2-cup parfait glasses or dessert dishes, layer 1/4 cup cake cubes, 1/3 cup cubed orange gelatin, 3 tablespoons whipped topping, 1/3 cup cubed lemon gelatin, 1/4 cup cake cubes and 3 tablespoons whipped topping. Combine sugar and cinnamon; sprinkle over whipped topping. Top with a cherry.

LEMON JELLY CANDIES

Steps:

• Line an 8-inch square pan with foil and spray foil with cooking spray; set aside., In a small bowl, sprinkle unflavored gelatin over 1/3 cup water; set aside., In a small saucepan, combine 2 cups sugar and remaining water. Bring to a boil over medium heat. Cook and stir until the sugar dissolves. Cook, without stirring, until candy thermometer reads 260° (hard-ball stage). Remove from the heat., Stir lemon gelatin and unflavored gelatin mixture into hot syrup; stir until sugar dissolves. Stir in lemon juice and zest. Pour into prepared pan. Cover and refrigerate overnight or until candy is set., Combine edible glitter and remaining sugar; spread half of mixture over a 14x12-in. piece of paper. Invert candy onto the parchment. Cut candy into 48 triangles and coat with remaining glitter mixture. Store candy in an airtight container at room temperature for up to 1 week.