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Thursday, May 6, 2010

Mother's Day Strawberry Who Doesn't Like Jello Cups


I enjoy cooking, and entertaining, and what better time to, bring family together than to honor all the women in our lives. My mother, my sister, my daughter-in-laws, my granddaughters, my women friends. Aaaah but what would a celebration be without the men. So I invite them also.

I will be making homemade strawberry jello. I like this recipe because it has the favor of custard, but yet the fresh fruitiness of strawberries.

2 baskets of fresh strawberries washed, cut into quarters. (about 2 1/2 cups)

1/2 cup sugar

1/2 cup water for blending strawberries in blender.

1/4 teaspoon sea salt

1 tablespoon plus 1 teaspoon fresh squeezed lemon juice (2 lemons)

1 3/4 teaspoons unflavored gelatin. 3 tablespoons of water to dissolve gelatin.


Cream jello

2 cups of evaporated canned milk

1 cup heavy cream
1/4 cup sugar

2 1/2 teaspoons unflavored gelatin

Instructions: Puree strawberries, sugar, 1/2 cup water, lemon juice, and salt in blender. You will have 2 cup of liquid.
To bloom the gelatin that means to dissolve it. Put 1 3/4 teaspoons of unflavored gelatin in a small metal cup (I recommend metal measuring cups) add the 3 tablespoons of water covering the gelatin. Set your timer for 5 minutes. I know you might be tempted to stir it, but don't touch it till the timer goes off. Set the cup over the stove and heat you will notice the gelatin liquefy (takes about a minute or two.)



- In a medium sauce pan bring to a simmer 1/2 cup of strawberry mixture, and gelatin mixture. Take off stove and stir the rest of the 1 1/2 cups of strawberry mixture. Divide among 8 cups, filling 1/3 of cups. Refrigerate until almost set. About 1 hour.
To make the cream jello. Add 2 1/2 teaspoons unflavored gelatin to metal measuring cup, add 3 tablespoons water to bloom for 5 minutes. Heat over stove for a few minutes to liquefy. In medium sauce pan add 1 cup of evaporated milk, sugar, and melted gelatin to simmer over stove. Stir to incorporate well.

Pour into large bowl, add 1 cup of evaporated milk, 1 cup of cream. Place in a ice water bath to cool, stirring until it just starts to set. 10 to 15 minutes. Divide among cups. Refrigerate over night to set completely




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