Layered Gelee

With stripes of almond-brown sugar-cream, and blood-orange gelatins, this layered gelee is ridiculously cute and easy to make. The only thing missing is a spoon.

  • Servings: 4
Layered Gelee

Photography: Photo

Source: Martha Stewart Weddings, Fall 2012

Ingredients

For the Almond-Brown Sugar-Cream Gelatin

  • 1 cup heavy cream
  • 3 tablespoons dark brown sugar
  • 1/4 teaspoon almond extract
  • 3/4 teaspoon unflavored gelatin
  • 1 tablespoon cold water

For the Blood-Orange Gelatin

  • 3 tablespoons blood-orange syrup
  • 3/4 cup plus 1 tablespoon cold water
  • 1 teaspoon unflavored gelatin
  • Candied cherries, for garnish

Directions

  1. Make the almond-brown sugar-cream gelatin: Stir cream and dark brown sugar in a small pan over medium heat until sugar dissolves and mixture just begins to simmer. Remove from heat and add almond extract. In a small bowl, sprinkle gelatin over cold water; let stand until softened, about 2 minutes. Add the gelatin mixture to the hot cream, stirring until dissolved. Strain into a glass measuring cup or bowl.

  2. Make the blood-orange gelatin: Heat syrup and 3/4 cup water in a small pan over medium heat until just beginning to simmer; remove from heat. In a small bowl, sprinkle gelatin over cold water; let stand until softened, about 2 minutes. Add to hot syrup, stirring until dissolved. Strain into measuring cup or bowl.

  3. Assemble desserts (layer the gelatins in any order you prefer): Fill a 4-ounce glass one-fourth of the way with the first gelatin; refrigerate until set, about 30 minutes. Repeat with remaining gelatin. Refrigerate until ready to eat, up to 2 days. Garnish with candied cherries right before serving.

Cook's Notes

If your gelatin begins to firm while the layers are setting, warm for 10 to 15 seconds in the microwave.

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