(8)Pour the cream gelatin mixture over the jelly cubes.
(7)Gently arrange the jello cubes in any pattern you like. If you are using a mold, lightly grease it with cooking spray. Use a 9x13-inch dish or one that holds 10-12 cups.
Clear gelatin jello pro#
PRO TIP: If you like a sweeter mixture, add up to ¼ cup of granulated sugar at this point. (6)Add 1 (14-ounce) can condensed milk and 1 ½ cups heavy cream. This is usually done to avoid lumps in the mixture. Keep whisking as you pour the water into the bowl to dissolve the powder and eliminate the need to "bloom" the gelatin.īlooming the gelatin involves sprinkling the powder in a small amount of cold water (or another liquid) to hydrate before adding the hot liquid. (5)Dissolve the contents of 4 clear, unflavored envelopes with 2 cups of boiling water. (4)Once they are solid, cut them into small cubes (about ¾ inch). Cover them so they don't pick up other smells. (3)Refrigerate for about an hour until solid. (2)Stir until the powder completely dissolves. (1)Dissolve each box of Jell-O with a cup of boiling water in separate shallow containers to make cubes no larger than an inch. Note: Reduce the amount of water by 50% to make firmer jelly cubes. Sugar: As an optional ingredient, you can add up to ¼ cup of granulated sugar to the cream gelatin mixture.Keep in mind that the less fat in it, the softer it will be. Heavy cream: You may also use all-purpose cream, light cream, or half-and-half.Unflavored gelatin: I used 4 envelopes (0.25-ounce or 2 ½ teaspoons) of Knox gelatin - clear, unflavored granulated gelatin.Agar-agar or gulaman, a plant-based gelatin, is an excellent substitute. I used grape, berry, orange, lime, and cherry flavors. Jello: You will need 5 (3-ounce) assorted flavors of Jell-O or "gelatin dessert" to make a total of 5 cups.Ingredients you’ll need Boiling water and sugar (as an optional ingredient) are not in the picture.
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