LAYERED STRAWBERRY-LIME GELATIN RING
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with a whisk attachment, combine the sweetened condensed milk and cream cheese and mix on low until smooth, 2 to 3 minutes. Add the sour cream and mix until smooth.
- Put the lime gelatin in a medium heatsafe bowl, pour in 1 cup boiling water and gently stir until completely dissolved. Add the gelatin mixture to the cream cheese mixture and stir until combined. Pour the mixture through a fine-mesh strainer into a mixing bowl to remove any lumps.
- Spray a 10-cup fluted bundt pan with cooking spray. Pour the lime gelatin mixture into the prepared pan. Use a spoon to push the pineapple and cherries into the mixture and distribute them throughout. Refrigerate until set, about 2 hours.
- After about 1 1/2 hours, put 2 cups cold water in a medium heatsafe bowl. Add the strawberry gelatin and let bloom for 5 minutes. Add 2 cups boiling water and stir until completely dissolved. Cool to room temperature, about 30 minutes.
- Dampen a baking sheet with a little water and set aside. Fill a bowl larger than the bundt pan with warm water (make sure it's not too hot). Dip the bundt pan into the water in 5-second intervals (don't hold it in there too long) to loosen the lime gelatin from the pan. This may need to be repeated a few times until you see it start to loosen from the sides and center. Once loosened, place the baking sheet on top of the bundt pan and flip to invert the lime gelatin onto the baking sheet. Lift the bundt pan off the gelatin and rotate it slightly, then place it back over the gelatin so the fluted ridges of the bundt pan and the molded gelatin do NOT line up (the strawberry gelatin layer will fill the spaces).
- Flip the bundt pan and baking sheet back right-side up so the lime gelatin is back in the pan but slightly off center. Pour in the cooled strawberry gelatin mixture; the lime gelatin should float in the strawberry liquid. Using your fingers, realign the lime gelatin with the proper grooves of the pan. Refrigerate until set, about 2 hours.
- Dip the bundt pan into a bowl of warm water (following the method above), being careful not to hold it in there too long. Place a serving dish on top of the bundt pan and flip to invert the gelatin ring onto the dish.
STRAWBERRY PUFF RING
Got this many years ago from a co-worker. Very refreshing.Takes some work but worth the effort. Note You can use instant pudding or just whipped cream & strawberries in the puff to save time.
Provided by Katha
Categories Dessert
Time 2h48m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For Cream Filling.
- In saucepan combine pudding & milk mix well.
- Cook over medium heat, stirring constantly until mixture thickens and boils.
- Cover & cool.
- Chill completely 1-2 hours.
- For Glaze.
- In small mixing bowl combin confectioners sugar & water mix until smooth.
- For Puff Ring.
- Pre heat oven to 425 degrees.
- In a saucepan combine water & butter.
- Bring to a boil.
- Add flour all at once.
- Cook over medium heat, stirring constantly until mixture leaves sides of pan ina smooth compact ball.(about 2 minutes).
- Cool 1 minute.
- Add eggs 1 at a time ,beating vigorously after each egg addition until mixture is smooth & glossy.
- Spoon dough in ring shape about 8 inches diameter on a greased cookie sheet.
- Bake at 425 degrees for 30-35 minutes, until golden brown.
- Turn off oven.
- Prick puff with a sharp knife. Leave puff in oven 20 minutes to dry out center.
- Cool.
- Slice off top of ring.
- Spoon cream filling into bottom half of ring.
- Top with fresh berries.
- Replace top & drizzle with glaze; garnish with whole berries.
Nutrition Facts : Calories 293.7, Fat 12, SaturatedFat 6.9, Cholesterol 107.1, Sodium 201.5, Carbohydrate 41.2, Fiber 1.3, Sugar 29.2, Protein 6
JEREMY'S MOM'S STRAWBERRY JELLY RING
Emila Brittain made this for our team party for the East Toronto Dodgers all-star baseball team many years ago; I asked for the recipe and she faxed it to me on May 31, 1996. For a long time, I lost the fax -- but I finally found it! I thought it best to get this here at Zaar for two reasons: the fax has already started to fade badly, and I don't want to lose this delicious recipe again. Emila served it as a salad, but it could also be a dessert. Please note that the time to prepare doesn't include the chilling time.
Provided by Lennie
Categories Gelatin
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve the contents of the large package of Strawberry Jell-o (you could use 2 packages of the normal size of jell-o if your store doesn't carry the big package) in two cups of boiling water. Add 1/2 cup sugar and 1 1/2 cups cold water and mix well.
- Remove 2 1/2 cups of mixture and chill (keep the rest at room temp as you don't want it to chill and start to set).
- When chilled mixture has partially set, add a pint of fresh strawberries, halved and sliced. Pour into a 6-cup mold (Emila used the classic tupperware ring mold).
- Chill until set but not firm.
- Beat 8 oz softened cream cheese, gradually adding reserved jello mixture plus 1 tsp vanilla. Spoon over strawberries in mold.
- Chill at least 3 hours before serving.
- Unmold to serve and place on a round serving platter.
Nutrition Facts : Calories 195.2, Fat 8, SaturatedFat 5, Cholesterol 24.9, Sodium 148.4, Carbohydrate 28.8, Fiber 0.7, Sugar 26.4, Protein 3.3
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