Layered Gelee

Poured into simple, modern glasses, these graphic layers of flavored gelee (rosewater, ginger, lychee, and rose Champagne) elevate the childhood staple to wedding-worthy haute cuisine. Top them with a single cherry blossom.

  • Yield: Makes 8 four-ounce servings
Layered Gelee

Source: Martha Stewart Weddings, Spring 2010

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 Notes

If gelatin sets before assembling, transfer to a pan and reheat over low heat until liquid again.

Reviews

Be the first to comment!