Playing With the Food – II
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
– 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.