Cherry & Lemon Stained-Glass Gelatin in Almond Whipped Cream

Who knew gelatin could look this pretty?
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cherry lemon stained glass gelatin in almond whipped cream

Recipe by Janet Taylor McCracken

Start to Finish: 30 minutes (plus 6 hours for chilling)

Servings: 8

Ingredients

  • 1 1/2 cups tart cherry juice

  • 8 1/2 tsp. unflavored gelatin (from three to four 1/4-oz. packets)

  • 1/4 cup plus 2 tbsp. sugar

  • 1 cup thawed frozen lemonade concentrate (from a 12-oz. can)

  • Yellow gel or liquid food coloring

  • 1 1/2 cups cold heavy cream

  • 1/3 cup confectioners’ sugar

  • 1/4 tsp. almond extract

  • Lemon curd and fresh cherries, pitted and halved, for garnish

Preparation

1. In a medium saucepan, bring 1/2 cup cherry juice to a simmer over medium heat. In a small bowl, whisk 3 1/2 tsp. gelatin and 1/4 cup sugar. Whisk into the hot juice. Whisk constantly until the sugar and gelatin completely dissolve, 2 to 3 minutes. Stir in the remaining 1 cup cherry juice. Pour into a metal loaf pan (about 5 by 9 inches) and refrigerate until set, about 2 hours.

2. In a small saucepan, bring 1/2 cup water just to a simmer over medium heat. In a medium bowl, whisk 3 1/2 tsp. gelatin and the remaining 2 tbsp. sugar. Whisk into the hot water. Whisk constantly until the sugar and gelatin completely dissolve, 2 to 3 minutes. Stir in the lemonade concentrate and the food coloring. (You will need about 4 drops of gel coloring or about 8 drops of liquid coloring.) Pour into another metal loaf pan (about 5 by 9 inches) and refrigerate until set, about 2 hours.

3. Pour 1/2 cup water into a small saucepan. Whisk in the remaining 1 1/2 tsp. gelatin. Let stand until the gelatin softens and the liquid thickens, 3 to 5 minutes. Heat over medium, whisking constantly, until the gelatin dissolves, 2 to 3 minutes. Transfer to a small bowl and refrigerate, stirring often to prevent the gelatin from setting, until cooled to room temperature, about 15 minutes.

4. In a large bowl, using an electric mixer, beat the cream, confectioners’ sugar, and almond extract until soft peaks form, 1 to 1 1/2 minutes. Scrape down the sides of the bowl. With the mixer running, gradually add the cooled gelatin and beat until well blended and firm peaks form, 30 to 60 seconds.

5. Fill a sink with about 1 inch of lukewarm water. Place the pan with the cherry gelatin in the sink and let stand just until the gelatin loosens from the pan, 10 to 30 seconds. Using your fingertips, gently loosen the gelatin from around the edges of the pan. Invert onto a cutting board and remove the pan. Cut the gelatin into 1/2-inch cubes and add to the whipped cream. Repeat with the lemon gelatin. Fold the whipped cream until the cubes are evenly distributed. Clean one of the loaf pans. Transfer the whipped cream–gelatin mixture to the pan and smooth the top. Cover with plastic wrap and refrigerate until set, about 4 hours.

6. Fill a sink with about 1 inch of lukewarm water. Place the pan in the sink and let stand just until the gelatin loosens from the pan, 10 to 30 seconds. Using your fingertips, gently loosen the gelatin from around the edges of the pan. Invert onto a cutting board and remove the pan. Cut the gelatin into slices. Garnish with lemon curd and cherries.