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Playing With the Food – II

7 de May de 2009

stone-henge

Stonehenge is a prehistoric monument located in the English county of Wiltshire, about 3.2 kilometres (2.0 mi) west of AmesburySalisbury. One of the most famous sites in the world, Stonehenge is composed of earthworksstanding stones and sits at the centre of the densest complex of Neolithic and Bronze Ageburial mounds and 13 kilometres (8.1 mi) north of surrounding a circular setting of large monuments in England, including several hundred burial mounds. – Wikipedia

We went to a gourmet bakery the other day and found this treasure: mosaic fruit jelly. I haven’t seen one since I was a little girl so, I bought it of course. I have no clue of how it is made or what are the ingredients, but it was a very popular candy in Brazil back in the 70’s and 80’s. For those who never heard of it, it’s something between a fruit Jell-O and a gummy bear. For you, my international friends, I’d love to know if it exists in other parts of the world.

I confess I used to like it a lot more when I was a kid. That’s why we built Stonehenge with the leftovers…

If you want a tastier dessert you should go for  Palmirinha’s mosaic gelatin. Tacky, but tasty.

Gelatina Colorida (extracted from TV Culinária website)

– 1 can sweetened condensed milk

– 1 can (300g) cream

– 3  boxes (35g)of gelatin in 3 different flavors

– 1 pack (12g) unflavored gelatin

– 4 tbsp hot water

Do it!

– Prepare the three jello boxes following the manufacturer’s instructions, placing them in three different square (8 inches) recipients and letting it firm very well in the fridge.

– Cut the jellos in two-inch cubes. Reserve.

– In the bowl of an electric mixer, beat the condensed milk and the cream

– With the mixer on low speed, add the unflavored gelatin previously dissolved in the hot water.

– Add the jello cubesand mix carefully. Place in your  recipient of choice, lightly buttered. Let firm up in the refrigerator for about 4 hours.

Palmirinha’s tip: If you want a firmer jello, add 1 packet unflavored gelatin to the each box of  jello.

9 Comments leave one →
  1. 8 de May de 2009 23:44

    I love the whole idea behind your Playing with food posts! Great job and please continue with them🙂

    • thecookieshop permalink*
      8 de May de 2009 23:55

      Thank you, Marija! It’s very important to me have feedback from people like you!

  2. cakebrain permalink
    26 de May de 2009 5:30

    hey, we have everything jello here in North America but in Chinese desserts (primarily from Hong Kong I think), there is a sort of snack that is made to look like this but in layers. It’s called Mah Jong Jello. I have a recipe on my blog for it. It has the same ingredients and results in a firm jello that is meant to be eaten out of hand instead of a spoon. I really like the mosaic effect of your version! it’s neat!

  3. nancy wisser permalink
    20 de August de 2009 1:48

    Hello, I do a blog about Stonehenge replicas of all sizes and I wonder if I could get permission to post this picture on the blog. We have a special category of foodhenges. You can see the Clonehenge blog here: http://replicahenge.wordpress.com/

    We would give you credit, of course, and a link back to this page. Thank you!

    Nancy

    • thecookieshop permalink*
      20 de August de 2009 18:57

      Hi, Nancy!
      Of course you can post my picture! You have a very funny blog.
      Paula

  4. nancy wisser permalink
    21 de August de 2009 1:22

    Thank you, Paula. It may take another week or two before I use it (I’ve done a few foodhenges lately) but when I do, I’ll let you know. It is very cute and the picture is pleasing! Nancy

  5. nancy wisser permalink
    31 de August de 2009 0:38

    Paula, here is the post: http://wp.me/pnsLz-uB. It looks very nice. Thank you again!

Trackbacks

  1. Recipe Round-Up ~ May 2-8 Sugared Ellipses . . .
  2. Happy Birthday to Clonehenge: Some Favourite Small Henges « Clonehenge

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