TF Jello

[Laniemama]

I made this the other day, still experimenting with it, but it was a big hit!

1/2 c stock (I'll probably do 1/4 c next time, the flavor was a little intense)
1 1/2 TBS gelatin
1 1/2 c organic juice (I'm going to do puree'd berries next time and a little stevia if needed)

Sprinkle gelatin over stock and let it bloom for 5 min. Put about 1/2 c of juice in a pan and bring to boil. Add the stock/gelatin mixture and stir to dissolve. Then add this to the rest of the juice, add cut up fruits if desired. Refrigerate until set. The kids loved this and it was a great way to get more stock into them. We added a little whipped raw cream to the top and it was delish!

[mbravebird]

What a great way to get stock into them! Thanks!

[mellifluousmama]

You reminded me of something I saw watching the BBC version of Pollyanna...calf foot jelly. there is a neat recipe here that i might try sometime. I'm sure it would be easy to sub out the sugar.

[Magelet]

you can also use great lakes unflavored gelatin (kosher or regular availible LOL). It sets more smooth than bernard jensen's, which is delicious (first jello I've had in years), but a bit well, unsmooth. Great Lakes is a little closer to say, knox, in smoothness.

[Metasequoia]

Originally Posted by Magelet

you can also use great lakes unflavored gelatin (kosher or regular availible LOL). It sets more smooth than bernard jensen's, which is delicious (first jello I've had in years), but a bit well, unsmooth. Great Lakes is a little closer to say, knox, in smoothness.

Did you ever use Now Brand? I have a big bottle of Now gelatin & jello would be awesome.

[Danielle69]

question

I have some beef gelatin left over from when I was making her formula. Can I use that?

[Magelet]

yup, it should be fine.

(wow. I used some of the great lakes at work today, and let me tell you, you want to use WAY less than you would with bernard jensen's. It has incredible gelling power. The same amound that makes a normal jello esque "gelatina" with bernard jensen's made an incredibly firm gelatina. Firm enough to pick up and eat cut up peices with your finger, and almost hard to cut into that first cut with a spoon. Tasty. but I would like it a bit less firm.)

I've never heard of now gelatin.

[Laniemama]

Cool! I'll have to try the great lakes gelatin. The bernard jensen def. is a softer set, I was thinking of useing a little more next time for a more firmer set.

[TzippityDoulah]

oh this sounds awesome! never thought about making jello before... hmmmm jello is o good, aside that that horrid chemical aftertaste that makes me feel like I licked a bottle of window cleaner.

I'm gonna give this a try!