Gay Pride Jello Mould
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The Gay Pride Jello Mould makes a beautiful addition to any party. While the preparation is super easy, with 12 layers, it’s a bit of a project due to the timing and setting of each layer. While preparing this dessert is not for the faint of heart, it is simply spectacular and worth the effort for any special event.

It is a Jell0 shot recipe and each slice contains alcohol.  You can get drunk consuming this, so don’t eat and drive.

The preparation does require considerable patience and understanding of the technique.  Essentially, you build this up, layer by layer from the top to the bottom (it will be inverted, so it’s prepared backwards).

Gay Pride Jello Mould
 
Prep time
Cook time
Total time
 
This alcoholic Jell-O shot dessert is intended for Gay Pride parties of adults only.
Author:
Recipe type: Desserts
Serves: 16 slices
Ingredients
  • 4 1/2 Cups water, divided
  • 6 3 ounce packages flavored gelatin dessert mix
  • 3 envelopes plain gelatin (6 teaspoons gelatin powder, divided)
  • 3 Cups flavored liqueurs or vodkas, divided
  • 1 1/8 Cup vanilla yogurt, divided
Prepare the Recipe
  1. Place the bottle of liquor in the freezer for several hours before beginning recipe.
  2. Lightly spray bundt pan or gelatin mold with non stick cooking spray. Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
  3. Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved. (I find the sugar free mix dissolves much faster than the regular!).
  4. Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.
  5. Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important – if the layers set up too much, the next layer won’t bond appropriated.
  6. Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!
  7. Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator Refrigerate about 15 minutes or until gelatin is set but not firm (Again, it should stick to finger when touched.) As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.
  8. Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
  9. After completing all the layers, refrigerate the gelatin overnight. To unmold, fill a larger container or clean sink with warm water (not too hot!). With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert. Viola!
Notes
You will need a bundt pan, preferably with a non-stick surface. Do not allow any sprayed oil to accumulate. It must be very evenly spread. Sprayed oil contains a rather bitter flavor alcohol and can ruin the taste of this dessert.

 

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