Tag Archives: gelatin

Rainbow foam

Rainbow Foam

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Rainbow foam is a dramatic and fun way to serve jelly (jell-o) as a dessert on special occasions.

Whether you’re celebrating a birthday, Christmas or relaxing on a balcony watching the mardi-gras parade go by, it’s a really fun dessert treat.

Ingredients

5 or more 3oz/85gm packets of flavoured gelatine (jell-o) in different colours and flavours

Method

Mix each of your jellies/jellos but use 1/4 cup less than the instructions call for.

Put them in the fridge until they are half set. You can mix all the jellies at once but leave the ones you don’t need straight away out of the fridge so they don’t completely set until you need them).

Take the first colour and whisk until frothy. Pour into a mould or glass and set completely in the fridge.

Add the other colours, one at a time in the same way.

Fruit marshmallows

Fruit Marshmallows

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If you make your own marshmallows from this recipe you’ll never want to eat store bought ones again!

Make them in fancy shapes or float them on top of a bubbling mug of witch’s brew.

Ingredients

28gm/1oz of gelatine

240ml or 1US cup of fruit juice

2 teaspoons of essence to match your juice (optional)

490gm/1lb of white sugar

1 or 2 tablespoons each of icing sugar and cornflour (icing sugar is known as powdered or confectioner’s sugar in the US and you may know cornflour as corn starch).

butter and cornflour to grease your dishes

Method

Butter the dish you’ll be setting your marshmallow in and dust it lightly with the cornflour/icing sugar mixture.

Put the gelatine in a tiny bit of boiling water to soak.

Put the juice into a saucepan over a low flame, add the sugar and mix.

Bring it to a slight boil until the sugar has melted and continue to heat until the temperature reaches 217 degrees F or 105 degrees C. Do not stir it at this stage.

Pour it onto the gelatine mix and beat with an electric mixer.

Pour into your prepared dish and leave to set.

Cut into squares and roll in the remaining cornflour/icing sugar mixture.