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Wednesday, May 08, 2013

The Best Jello You'll Ever Have (Yes, Jello!)

Picture this: You meet friends for a picnic and bust out these tart lemonade squares, infused with basil. What a fun flashback to childhood, yet they're still elegant and delicious. Here, Faith from The Kitchn reveals how to make them...

The Best Jello You'll Ever Have
By Faith Durand of The Kitchn, and author of the new book Bakeless Sweets


Lemon makes a tart, grown-up jelly, infused here with basil for an herbal aroma that sets off this summery sweetness. (Leave out the basil if you just want simple lemonade jelly.) One lemon tip, which I picked up from the Jellymongers themselves, Bompas & Parr (two young jelly-obsessed Brits who have filled rooms with alcoholic mists and created models of architectural monuments out of fruit gelatin): Adding a bit of orange juice turns otherwise pale lemon jelly into exactly the bright yellow you would expect from its sunny taste.

Recipe: Lemonade Jelly with Basil
Makes six 1/2-cup servings. Gluten and dairy free.

You'll need:
4 to 5 large lemons, juiced (3/4 cup/180 mL)
3/4 cup (150 g.) sugar
1 1/2 cups (25 g.) loosely packed basil leaves, plus more to serve
1//2 cup (120 mL) pulp-free orange juice
3 tsp. powered gelatin
Whipped cream to serve

Warm the lemon juice, 1 1/2 cups water, and the sugar to boiling. Stir until the sugar is completely dissolved. Roughly tear the basil leaves and put them in a small bowl. Pour the lemon juice mixture over the basil leaves and let steep for at least 15 minutes.

Pour the orange juice into a small saucepan and sprinkle the gelatin over its surface. Let the gelatin soften for 5 minutes, then warm the pan over medium heat, stirring frequently, until the gelatin is fully dissolved. Turn off the heat.

Strain the basil out of the lemon juice and whisk the juice into the gelatin mixture. Pour the liquid into six small cups or a 1-quart dish. Refrigerate for 2 hours, or until softly set. Garnish with whipped cream and basil leaves to serve.

Lemon-Basil Jelly Skewers

To make little bites for a party, double the amount of gelatin in this recipe to 6 full teaspoons. Pour the mixture into an 8- or 9-inch square baking dish and let it set overnight in the refrigerator. Cut it into 1-inch squares, or use a small cookie cutter to cut out 1-inch circles. Skewer one or two pieces on a toothpick or party pick with a leaf of fresh basil folded and skewered at one end. Chill until ready to serve, and pass a bowl of whipped cream for topping.

How delicious for warm weather! Thank you, Faith. And here's her new book, Bakeless Sweets, for anyone with a sweet tooth:)

P.S. More best recipes, including a peach tart and easy chocolate ice cream.

(Recipe by Faith Durand for her book, Bakeless Sweets. Thanks to Shoko for helping with this series.)

36 comments:

Jana Miller said...

I've never really liked jello but this sounds yummy!
j

Michelle Panting said...

These sound (and look)delicious! What a lovely summer treat!

http://fullbellywornsoles.blogspot.ca/

zhenusik26 said...

Can you use pectin or agar-agar with this if you don't eat gelatin (animal product)?

Michael said...

Those look so delicious! Perfect treat for the hot summer months!

Molly said...

Never been a huge fan of jello, but this kind of intrigues me! Looks delicious.

I actually just started my own blog. I'd love it if you would come say hi!

http://mollycurley.blogspot.com

xo Molly

Amanda Raponi said...

I think this might be the prettiest Jello I've ever seen! The opaque yellow is so elegant.

Sarah Carlson said...

I used to love jello as a child, so I'm definitely intrigued by adult jello desserts! Sounds delicious and refreshing for hot summer days!

Lauren Ashley said...

Oh man, I still love jello. I'll have to try this adult twist.

Penulis Teknorat said...

i miss my mom's jello
HackJela

Jesse said...

oh very excited to try this, lemon and basil is one of my favorite combinations:)

Kate C. said...

i've never even had jello from scratch - only out of a box! I'll have to put this on a summer to do list.

www.dashofkate.blogspot.com

xo

Lisa Pappalardo said...

Oh YUM! I love jello!

xo Lisa
Making Life's Lemons

Patricia Paramo said...

lemon and basil sounds different!

Thanks for sharing...

Brunette Letters Blog

CaninesCouture said...

What a clever idea! I love lemon and I love jello because it reminds me of my grandma. She used to bring it over every holiday. ;)

xoxo,

Jules of Canines & Couture
www.caninesandcouture.com

Aja Lake [the gold hat.] said...

these will be so fun to make with ace. we love lemon! thanks for sharing, joanna
+ faith. xx

Kirby said...

I LOVB lemon desserts and cannot wait to make this! such a unique recipe.

Ladies in Navy said...

yum! i want this immediately
kw ladies in navy

jm said...

Fun idea!

Jamie said...

this is perfect as I just bought some powdered gelatin to eat everyday for healthy bones, skin, hair and nails! Looking for more ways to incorporate it!

S.E.Minegar said...

Is there a vegetarian substitute for gelatin that would work for this recipe?

Mina said...

I love jello! My mum makes her own champagne jello for New Years Eve sometimes. With black grapes suspended at different levels. It's GORGEOUS!

I too would love to find a vegetarian gelatin substitute though...

www.minipiccolini.com

faith said...

Hi everyone! Faith here - thanks so much for your sweet comments (and Joanna for posting this recipe - one of my favorites!).

On the question of vegetarian gelatin, I have a section on this topic in the book. The gist: Agar agar is a good vegetarian substitute for gelatin, but it has a really different texture; it doesn't melt in your mouth the way gelatin does.

Personally, my favorite veg substitute is Unflavored Vegan Jel from Natural Desserts. It's a combination of vegetable gums and tapioca starch, and it gives you that melt-in-your-mouth texture. It sets pretty softly; it's a little trickier to make really firm jellies, like the blocks above, but it's wonderful for setting soft gelatin and for using in panna cotta.

There are lots more photos (beyond what's in the book) of the other pudding and jell(o) recipes in Bakeless Sweets at the book website: http://bakelesssweets.com

Thanks again!

Celeste said...

I kind of can't wait to try this grown-up jell-o.

Although, I would be lying if I said I haven't recently eaten prepared cherry jell-o with whipped topping and thought it was the best thing ever.

eatgreatbegreat said...

I'm not usually a fan of jello, but this recipe sounds great!

Festive Girls said...

Wow this sounds so simple a very refreshing. I would love to try it wants it gets sunny in these parts again. Its definitely got the cheery factor to it.
Jen
http://fashionablyfestive.blogspot.com/

an olive theory said...

Oh my... if I wasn't pregnant I'd probably sulk because of some diet that I'm on but because baby needs to eat (my excuse for everything these days) I'm definitely going to try this out!!

Lynford Rozario said...

Omg...This looks so yummy...:)

iPhone developer

bao ve chuyen nghiep said...

I'm not usually a fan of jello, but this recipe sounds great!
Dien dan mua ban

Catherine said...

I only use agar agar when I make jelly, having been a vegetarian for over 25 yrs. Simmer it on the stove for 5 or so minutes. I will give this recipe a go too!

Catherine said...

I only use agar agar, as I mentioned to another reader. Generally I simmer it for five minutes in the jelly mix (water, flavour, etc). Good luck :)

Catherine said...

I will look out for this as a substitute for agar agar, thankyou!

Princess Kayel said...

Yum! These look great! Have to try them.

http://princesskayel.blogspot.com/

jmcr foundation said...

These looks very delicious..:)

christian bookstores

naivecookcooks.com said...

This looks delicious!

Andrea K said...

pretty!

check out my blog @ www.bleuberrybunny.com

Anna said...

I'm a little amazed that two summer months have passed and not one person has mentioned adding vodka and/or gin to these for a grown-up jello shot.

Delish!

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