How 'bout a two-ingredient dessert?
Posted: Fri Apr 08, 2022 6:04 am
Sticking with simple here.
You will need:
6 oz. of flavored gelatin mix
1 pint whipping cream
Boil 2 cups of water, and completely dissolve the gelatin mix in the boiled water. Cover and refrigerate for about 60 minutes. Mixture should be cooled and slightly tacky, but not quite ready to set.*
(I usually use a 4-cup microwave safe measuring cup to boil the water, and after 60 minutes in the fridge, I gently swirl the mixture around a bit. If it acts like a liquid and settles down right away, it needs more time. If there's some "lag" when it settles, it's ready.)
Dump the cooled gelatin in a blender, and add the whipping cream. Blend on highest speed for 1 minute, and pour into a very lightly greased bread pan. Cover, refrigerate, and allow at least two hours to set (overnight is best).
If there happen to be any leftovers, keep them covered!
*The reason you want the gelatin mixture to be almost, but not quite set, is that if you blend it all too early, the gelatin sinks to the bottom and forms a thin, but noticeable, layer. Refrigerating for about an hour gives you better consistency.
You will need:
6 oz. of flavored gelatin mix
1 pint whipping cream
Boil 2 cups of water, and completely dissolve the gelatin mix in the boiled water. Cover and refrigerate for about 60 minutes. Mixture should be cooled and slightly tacky, but not quite ready to set.*
(I usually use a 4-cup microwave safe measuring cup to boil the water, and after 60 minutes in the fridge, I gently swirl the mixture around a bit. If it acts like a liquid and settles down right away, it needs more time. If there's some "lag" when it settles, it's ready.)
Dump the cooled gelatin in a blender, and add the whipping cream. Blend on highest speed for 1 minute, and pour into a very lightly greased bread pan. Cover, refrigerate, and allow at least two hours to set (overnight is best).
If there happen to be any leftovers, keep them covered!
*The reason you want the gelatin mixture to be almost, but not quite set, is that if you blend it all too early, the gelatin sinks to the bottom and forms a thin, but noticeable, layer. Refrigerating for about an hour gives you better consistency.