Strawberries And Cream Gelatin Recipe

Lightly grease a clean rectangular or square mold. Set aside.

Make the strawberry gelatin: Bloom 2 10-gram packets powdered gelatin in ½ cup cold water, and set aside.

In a saucepan, mix strawberry jam, remaining 1 cup water, and sugar, and bring to a boil. Lower heat to a simmer and add bloomed gelatin to the saucepan. Mix for three minutes using a spatula, then add food coloring and stir.  Remove from heat, and gently pour into prepared mold.

Cool strawberry gelatin to room temperature. Once cool, cover and place in the refrigerator for 3 hours.

Once the strawberry gelatin has set, make the cream gelatin: Lightly grease a 6-7 cup silicone mold, and set aside. In a small bowl, bloom remaining 10-gram packet powdered gelatin in cold milk, and set aside.

In a small saucepan over the lowest heat setting, very gently simmer all-purpose cream and condensed milk. Whisk until smooth. Add gelatin mixture and mix for three minutes. Remove from heat and whisk in vanilla.

Let cream gelatin cool to room temperature. Once cooled, refrigerate mixture for exactly 10 minutes. (Do not let set.)

Meanwhile, assemble strawberries and cream gelatin: Take out the strawberry gelatin and cut into cubes before unmolding. Take out the cream gelatin mixture and make sure that the gelatin is just cool and thick, but not set. Gently stir together cubed strawberry gelatin and cream gelatin. Carefully scoop into the prepared silicone mold. Refrigerate at least 4 hours or overnight, or until ready to slice and serve.

When ready to unmold and serve, wet a serving plate. Set aside. Add around 3 tablespoons cold water on top of your gelatin. Carefully pull away one side of the mold and repeat with all sides. Cover mold with wet serving plate. While holding the plate firmly with one hand and your other hand is on the bottom of your mold, flip. Gelatin will easily slip down. Slice and serve immediately.