Saturday, 25 August 2012

Recipe: last of the summer jello

Last night it started to rain... again... there goes the summer... Even though I witnessed 4 (yes, four) heatwaves this summer, still... I don't want it to end.  I know all seasons have their own beauty - but there's something in summer that make it just a tiny bit more exciting.  Ice-cream, yes, definitely but still better:  Jello!

While on holidays I had a serious discussion with my friend Maria, a highly accomplished but so down-to-earth woman, who knows what is important and what not (I suppose like all worth-mentioning people).  As we were pondering on world politics, the future of the planet, the economic crisis and so much more, she suddenly disappeared only to arrive with the most delicious two-tiered jello I had ever seen (and tasted)!  Now, this is a matter of utmost importance I told her - how do  you do this???

Fear not, Maria told me, this is one of the easiest desserts ever.  And she was right (as always).   She actually had used the  Jello-type packages that is available in the market - but not in Belgium.  I knew if I searched, I would be able to find something similar, but I was on a crusade:  make it myself, so that I would be certain there's no sugar added to this:  just fruit, yogurt, water and gelatin!!!


Two-tiered jello



These are actually two jellos made separately and left to set together.  I used a silicone round form for this recipe, as it lets the jello detach much more easily:

jello, mon amour...
a 400g can fruit medley in juice 
250ml liquid (in my case, the juice plus water up to the 250ml mark)
12g gelatin

Boil water - dissolve gelatin, add remaining liquid.  In the form, spread out the fruit and pour liquid on top.  Leave in refrigerator to set.

a 170g yogurt (I used Fage's 2% Greek yogurt)
80ml water or liquid (together with the yogurt they make again 250ml)
12g gelatin
food colouring (if desired)

Here there's waiting involved:  dissolve gelatin in boiling water, then wait until it's cooled before adding, slowly, the yogurt (otherwise, the yogurt will most probably become milk again...).  If you're not excited about the colour of the yogurt, of course you can use a dab of food colouring to make it more appealing.  By this time, the first tier should be set, so just pour this second one on top.  Again, leave in refrigerator to set.

As I watch the trees giving a theatrical show of dancing in the wind, I'm glad I can still enjoy the lasts rays of summer...



This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.


18 comments:

  1. I don't like jello, but my hubby loves it. I may make this for him if he's a good boy.
    Here is my recipe

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    1. but only if he is...

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  2. jello type dishes are a fun addition to any meal. I have bought my nephew two cookbooks and he has been having fun trying some of them. it's his introduction to cooking. i always look forward to his jello adventures.

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  3. This looks very pretty. I don't make jelly often but I did do a lemon one about a week ago and sadly it set unevenly - I'm not sure what I did wrong. Have a great week.

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    1. That was my fear as well... luckily, the proportions worked.

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  4. Very pretty and the best part is no added sugar.

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    1. indeed - thanks Beth!

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  5. Looks yummy! Loving the new design by the way =)

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  6. I used to love jello when I was a kid, but have not had it in years...

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    1. I say: bring back the good old days!

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  7. I can't remember the last time I made a jello dessert - that looks delicious! And I love that you didn't add any sugar! Such a great idea. Thanks for sharing!

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  8. This would so pretty for a ladies tea or bridal shower.

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    Replies
    1. it was actually for a (ahem...) ladies' tea!

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