Strawberry And Wild Berry Gelatin With Cranberry Fool Recipes

BERRY GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling cranberry juice. Let stand for 10 minutes. Stir in club soda and lemon juice; refrigerate for 45 minutes or until partially set. , Fold in berries. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a lettuce-lined platter; fill center with additional berries if desired.

STRAWBERRY FOOL

Steps:

• In a blender, puree 1 ½ cups of the strawberries with the powdered sugar and lemon juice.
• Dice the remaining ½ cup strawberries and sprinkle them with the sugar.
• In a large bowl whip the cream until soft peaks form.
• Add the yogurt and beat until thick.
• Fold in the strawberry puree and diced strawberries. Do not completely mix them in.
• Spoon into wine glasses or dessert bowls.
• Refrigerate for 1 hour, until set.
• Top with additional sliced berries and crushed cookies before serving.

STRAWBERRY FOOL

Steps:

• In a blender, combine the strawberries (reserve a few slices for garnish), sugar and lemon juice. Puree until smooth. Push the berry mixture through a sieve and discard the seeds.
• Using an electric mixer, whip the cream just until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and garnish with the reserved strawberries and mint leaves. Refrigerate before serving, at least 1 hour and up to 4 hours.

CHEF JOHN'S FRESH BERRY FOOL

Steps:

• Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
• Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
• Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

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.

CRANBERRY FRUIT MOLD

Steps:

• In a bowl, dissolve gelatins in boiling water. Gently stir in ginger ale. Refrigerate until slightly thickened, about 1-1/2 hours. Stir in grapes and oranges. Transfer to a 5-cup mold coated with cooking spray. Cover and refrigerate until firm. Invert onto a serving plate.

STRAWBERRY GELATIN DESSERT

Steps:

• In a bowl, combine cracker crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake at 350° for 10 minutes or until golden brown. Cool on a wire rack., Combine strawberries and sugar in a small bowl; let stand for 20 minutes. In another bowl, dissolve gelatin in water. Drain berries, reserving the juice; add enough water to juice to measure 1 cup. Stir berries and juice mixture into gelatin. Refrigerate until partially set., Meanwhile, combine marshmallows and milk in a saucepan. Cook and stir over low heat until blended and smooth. Cool to room temperature, about 15 minutes. Fold in whipped topping, then gelatin mixture. Pour into prepared crust. Refrigerate for 4 hours or until firm.

STRAWBERRY FOOL

Steps:

• Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
• Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
• Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.

ROSE BERRY GELATIN

Steps:

• Mix one cup of white grape juice with rose syrup, lemon juice and food coloring.
• Heat until hot.
• Sprinkle gelatin over remaining juice and let sit for 2 minutes.
• Pour hot liquid over gelatin and stir until completely dissolved.
• Stir in the berries.
• Spray a fluted mold with non stick cooking spray and fill with berry liquid.
• Cover and refrigerate until set.
• Unmold on serving tray and garnish with fresh mint.

STRAWBERRY FOOL

Steps:

• Whip 1/2 cup (125 mL.) whipping cream and stir in 3/4 cup (175 mL.) of dairy sour cream or créme fraiche.
• Then make a decision: Do you want a smooth fool or a lumpy fool? If the answer is smooth, puree 4 cups (1 L.) of berries with 1/2 cup (125 mL.) sugar (less if they taste sweet enough) in a blender or food processor. Fold the cream into the fruit puree and chill. If you want a lumpy fool, mash the strawberries and sugar together with a potato masher, then fold in the cream.

CRANBERRY FOOL

Steps:

• Combine cranberries, sugar and 1/3 cup WATER.
• Bring to a boil, stirring constantly.
• Simmer, covered, 5 minutes.
• Puree this mixture in blender with liqueur.
• Put in metal bowl and set in ice water.
• Allow to stand, stirring occasionally, until cool.
• Beat cream until it holds soft peaks.
• Stir 1/4 into mixture and then fold in remaining.
• Spoon into 2 stemmed glasses and chill 20 minutes or freeze for 10.

FRUITED CRANBERRY GELATIN

Steps:

• In a large bowl, dissolve gelatin and sugar in boiling water. In a blender or food processor, process the cranberries until coarsely chopped; add to gelatin mixture. Repeat with apples and orange. Stir in celery, pecans, water, vinegar, orange zest, lemon juice and salt. Pour into a 13x9-in. dish or a 2-1/2-qt. bowl. Chill until set, about 3 hours. , Whisk mayonnaise and orange juice; serve with the salad.

STRAWBERRY GELATINS

Steps:

• Hull and quarter 1 pound of the strawberries; combine in a medium bowl with sugar and lemon juice. Set aside, stirring occasionally, about 10 minutes. Place 1 cup cold water in a small saucepan; sprinkle gelatin over water. Let stand at least 5 minutes to soften.
• Working in batches, puree strawberry mixture in a blender. Strain through a fine-mesh sieve into a large measuring cup after each batch (discard solids). Add enough water to strained juice to measure a total of 3 cups liquid. Set aside.
• Heat softened gelatin over medium-high, just until it begins to bubble around the edges and gelatin has dissolved (do not boil), 2 to 3 minutes; stir into strawberry juice. Divide mixture among four serving glasses. Chill until firm, 3 to 4 hours.
• To serve, hull and dice remaining 1/2 pound strawberries; spoon on top of chilled gelatins.

STRAWBERRY FOOL

Steps:

• Cut the jelly into squares and place in a saucepan with 150ml water. Gently heat until the jelly cubes have dissolved then remove from the heat to cool.
• Remove the strawberry stems and hull (the green leafy bit and the part where it's attached to the berry). Roughly chop the strawberries and put in the bowl with half the sugar.
• Mash the mixture with a potato masher. Stir the jelly into the mashed strawberry mixture and put in the fridge. Leave until it's cold and just starting to set, about 2-3 hours.
• Stir the strawberry mixture well, then fold in the fromage frais and remaining sugar.
• Transfer the mixture to a clean serving dish and leave to set for about 2 hours.

CRANBERRY FOOL

Steps:

• In a large bowl, combine the cranberry sauce, orange zest and allspice. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until serving. Garnish with orange peel and mint if desired.

STRAWBERRY AND WILD BERRY GELATIN WITH CRANBERRY FOOL

Steps:

• Prepare Jell-o desserts in separate bowls according to directions, and refrigerate for at least 4 hours.
• Prepare the Cranberry Fool by beating whipped cream, adding sugar gradually. Beat until at soft peaks are formed. Fold in cranberry sauce.
• In a tall bowl or dessert glasses, place a layer of prepared strawberry Jell-O. Next, place a layer of cranberry fool. Follow with a layer of wild berry Jell-O. Top with a final layer of Cranberry Fool and crumbled ginger snap cookies. You may substitute ginger snap cookies as well. Refrigerate until ready to serve.