Easy 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
Source: Martha Stewart Weddings, Fall 2012
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
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.
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.
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.