HIBISCUS GELéE
Steps:
- In a saucepan, bring water to a boil. Add sugar, stirring until dissolved. Remove from heat, wait 20 seconds, add hibiscus. Steep 10 minutes. Set a mesh sieve over a bowl, strain and press to extract liquid.
- Meanwhile, put gelatin in a small bowl, add ice water to cover. Set aside 5 minutes. When gelatin is soft, use a clean dish towel to squeeze out excess liquid gently.
- Put hibiscus mixture in a saucepan over medium heat. Bring to a simmer. Turn off heat, and add softened gelatin. Whisk until dissolved. Strain liquid into another bowl, and stir in pomegranate juice.
- Cut 1 star fruit into 1/4-inch slices. In a decorative 6-cup mold, arrange half the slices in a single layer. Pour enough hibiscus liquid into the mold to not quite cover star fruit. Place mold in freezer or refrigerator 5 to 20 minutes to set gelatin.
- Arrange half the banana over the gelatin, and gently pour half of the remaining hibiscus liquid into the mold. Scatter pomegranate seeds over the liquid and place mold in freezer or refrigerator for 20 to 45 minutes to set gelatin.
- Gently pour remaining hibiscus liquid into the mold, and scatter remaining banana and star fruit slices over the top. Refrigerate until set, about 2 hours.
- To serve, cut remaining star fruit into 1/4-inch slices. Place in a bowl with pineapple or strawberries and mango, and combine. Invert mold onto a serving dish. Briefly run a hair dryer over the outer surface of the mold to release gelée. Lift off the mold, and serve gelée in slices with some of the mixed fruit and dollops of the yogurt.
PINEAPPLE GELEE WITH KIRSCH AND WHITE WINE
This gelatin dessert has a unique and delicate flavor.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Coat an 8-cup gelatin mold with cooking spray; set aside. If using fresh pineapple juice, bring it to a boil in a medium saucepan; gently boil 5 minutes, skimming foam from top. Pour through a fine sieve into a large measuring cup (you should have about 3 cups juice). Return to saucepan (if using canned pineapple juice, pour it into pan).
- Add kirsch and sugar to pan with pineapple juice; whisk. Sprinkle with gelatin, and let stand 1 minute.
- Cook over medium-low heat, stirring until sugar and gelatin have dissolved, about 2 minutes. Pour through fine sieve into a large bowl. Stir in wine and lime juice. Pour into prepared mold. Refrigerate overnight (up to 3 days).
- To unmold, dip mold into hot water for 5 to 8 seconds. Invert gelatin onto a platter or cake stand.
PINEAPPLE GELATIN DELIGHT
Double down on the pineapple dessert deliciousness with a combination of juice and flavored gelatin. This Pineapple Gelatin Delight can be made with a beautiful fancy mold for its desired effect. Impress your guests today!
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Equipment: big pot; gelatin mold
- Spray gelatin mold with non stick cooking spray
- Add 4 cups of pineapple juice, sugar and gelatin to a pot on medium heat. Stir constantly for 10 minutes.
- Dissolve the cornstarch in the remaining pineapple juice (4 cups).
- Add this mixture to the one in the pot, continue stirring for another 10 minutes. The mixture will start to thicken.
- Pour the mix into mold.
- Let it cool down at room temperature then refrigerate.
- Unmold before serving.
Nutrition Facts : Calories 240, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.6443 g
FRUIT GELEES
This recipe is by Deb Wise and was published in the December 2012 issue of Cooking Light magazine. She suggests that you use fruit concentrate or a fruit purée. From perfect purée .com. I plan to experiment with different flavors. ( Note: make sure you use a liquid fruit pectin like Certo).
Provided by Miss Fannie
Categories Dessert
Time 10h23m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Line a 9x 5 loaf pan with plastic wrap and coat with cooking spray.
- Bring 1 1/4 cups sugar, concentrate/purée, applesauce, and corn syrup to a boil in a sauce pan. Cook until thermometer says 224 degrees. (About 10 minutes) Add pectin and bring to a boil for one minute. Remove from heat and stir in lemon. cover and let stand at room temperature overnight.
- Sprinkle top evenly with one tablespoon sugar. Invert gelee onto cutting board. Remove plastic. Cut into 32 pieces. Roll gelees in remaining sugar.
Nutrition Facts : Calories 52.6, Sodium 5.5, Carbohydrate 13.9, Fiber 0.2, Sugar 10.2
PINEAPPLE GELATIN SALAD
My family enjoys this lovely layered salad in the summer with grilled hamburgers. Although I haven't used the recipe long, it's quickly become a favorite. A good friend shared it with me, and every time I make it, I think of her. -Susan Kirby, Tipton, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving juice. Dissolve gelatin in water; add pineapple. Pour into a 13x9-in. dish coated with cooking spray; chill until almost set, about 45 minutes. , In a bowl, beat cream cheese and whipped topping until smooth. Carefully spread over gelatin; chill for 30 minutes. Meanwhile, in a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks and reserved pineapple juice; bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cool. Carefully spread over cream cheese layer. Chill for at least 1 hour.
Nutrition Facts : Calories 189 calories, Fat 8g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 56mg sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
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