PINK GRAPEFRUIT GELATIN
It's best to prepare this the day or night before you want to serve it, but not more than that. This also makes it the perfect dessert for summer entertaining: It's cool, light, refreshing, and impressive.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Pour 1 cup grapefruit juice into a bowl. Sprinkle gelatin over and let stand to soften, about 5 minutes.
- Bring sugar and 1 1/2 cups water to a boil over medium-high heat, stirring to dissolve sugar. Pour hot syrup over gelatin mixture; mix well to dissolve completely. Stir in remaining 1 3/4 cups juice.
- Pour into a 9-by-13-inch Pyrex pan; cover, and refrigerate until set, 4 hours.
- When ready to serve, cut gelatin into 1-inch cubes, and serve in tall glasses.
FESTIVE FRUIT GELATIN MOLD
Provided by Trisha Yearwood
Categories dessert
Time 10h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
- Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
- Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
- When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.
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