Layered Gelee
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- Yield Makes 8 four-ounce servings
Ingredients
GINGER-CREAM GELATIN
- 1 cup cream
- 2 tablespoons sugar
- 1 ounce fresh ginger, peeled and cut into strips
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
LYCHEE GELATIN
- 1 cup lychee juice from can
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
ROSE-CHAMPAGNE GELATIN
- 1 cup rose Champagne
- 2 tablespoons sugar
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- Cherry blossoms, for garnish
ROSE-CREAM GELATIN
- 1 cup cream
- 2 tablespoons sugar
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 1/4 teaspoon rose water
- 1 tiny drop pink food coloring
Directions
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Make Ginger-Cream Gelatin: Stir cream and sugar in a small pan over medium heat until sugar dissolves and mixture just begins to simmer. Remove from heat; add ginger. Cover; let infuse 30 minutes. Sprinkle gelatin over the cold water in a small bowl; let stand until softened, about 2 minutes. Heat cream mixture over low heat, and add to gelatin mixture, stirring until dissolved. Strain into glass measuring cup or bowl.
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Make Rose-Cream Gelatin: Stir cream and sugar in a small pan over medium heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Sprinkle gelatin over the cold water in a small bowl; let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until dissolved. Add rose water and food coloring; strain into measuring cup or bowl.
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Make Lychee Gelatin: Heat lychee juice in a small pan over medium heat just until it begins to simmer. Sprinkle gelatin over the cold water in a small bowl; let stand until softened, about 2 minutes. Add to hot juice, stirring until dissolved. Strain into measuring cup or bowl.
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Make Rose-Champagne Gelatin: Heat Champagne and sugar in a small pan over medium heat until sugar dissolves and mixture just begins to simmer. Meanwhile, sprinkle gelatin over the cold water in a small bowl; let stand until softened, about 2 minutes. Add to hot Champagne, stirring until dissolved. Strain into glass measuring cup or bowl.
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Assemble desserts (add gelatins in any order you prefer): Fill each glass 1/4 of the way with the first liquid. Refrigerate until set, about 30 minutes. Repeat with remaining gelatins. Refrigerate until ready to eat, up to 2 days. Garnish with cherry blossoms.
Cook's Note
If gelatin sets before assembling, transfer to a pan and reheat over low heat until liquid again.
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