The last week was a very hot one in the Bay Area. This is a dessert that I made to cool us down a little so as to give us a break from ice-creams and popsicles that we were gulping down to keep us cold.
Recipe source: Jello mold mistress
Ingredients:
For the Peach jello
2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup cold water
3/4 cup boiling water
1/8 teaspoon of cinnamon
2 tablespoons of honey
3/4 cup sugar
1 cup and 3/4 peach nectar (I used Goya brand)
1 cup fresh or canned peeled, chopped peaches
Food color of your choice, if required
Method:
In a bowl, sprinkle gelatin evenly over cold water and allow the gelatin to absorb the water for two minutes. Stir boiling water mixed with color into gelatin until gelatin is fully dissolved. Whisk in cinnamon, honey, and sugar. Allow to cool and stir in peach nectar. Refrigerate until thickened to the consistency of a gel. Fold in peaches. Spoon into the mold or into brownie pan. Refrigerate .
For cream jello
2 packages of unflavored gelatin
1/2 cup cold water
1 1/2 cups boiling water
Method:
Meanwhile, in a medium bowl, sprinkle 2 packages of unflavored gelatin over 1/2 cup cold water and allow the gelatin to absorb the water. Stir in 1 1/2 cups boiling water for 2 minutes until gelatin is fully dissolved. Stir in sweetened condensed milk until the mixture is smooth.Pour this over the peach flavored almost set jello.Refrigerate overnight or until firm. Unmold it to do so fill a sink or basin with warm water. Dip the mold or pan just to the rim in the warm water for about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Place a cold, moistened plate over the top of the mold and invert the plate and mold together. Carefully lift the mold, if gelatin does not release dip the mold in warm water and try again.
