BUBBLY LEMON GELEE
This light and refreshing citrus dessert really sparkles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine gelatin and 1/4 cup club soda in a small bowl; let stand. In a saucepan, heat lemon juice and sugar over medium, stirring until sugar is dissolved. Remove from heat; stir in gelatin mixture until dissolved.
- Transfer to a bowl; stir in remaining club soda. Refrigerate until set, about 5 hours. Serve with whipped cream and zest.
LIMONCELLO GELEE
Prosecco, Champagne's lively Italian cousin, paired with tart limoncello liqueur makes a great cocktail -- and an even better dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water in a small bowl. Let stand until softened, about 5 minutes.
- Heat Prosecco, limoncello, sparkling water, and sugar in a medium saucepan over medium heat, whisking occasionally, until sugar dissolves. Add lemon juice and softened gelatin, and whisk until gelatin dissolves.
- Pour mixture into an 8-inch square baking dish. Refrigerate until set, at least 45 minutes (or overnight). Cut into 4 portions, and garnish with lemon slices and mint.
LEMON AND BLOOD ORANGE GELéE PARFAITS
Inspired by a wonderful dessert in the pastry chef Sherry Yard's "Desserts by the Yard," this is a beautifully layered jello. First make the lemon gelée - even better if you have Meyer lemons at your disposal - and let it set in the glasses (this will take about an hour, so plan accordingly). Then make the blood orange jelly and pour on top of the lemon layer. The lemon layer is thinner than the blood orange layer.
Provided by Martha Rose Shulman
Categories dessert
Time 1h30m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Get out six 6- or 8-ounce glasses (I use 6-ounce tumblers that taper out from the bottom).
- Make the lemon layer. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the lemon juice. Pour about an inch into each of the glasses. Place in the refrigerator until set, about 1 hour.
- Make the blood orange gelée. Juice all but one of the oranges and strain. Juice the remaining orange, strain out the seeds but not the pulp, and add to the strained juice. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the orange juice. Make sure that the lemon layers are set and fill the tumblers with the orange juice mixture. If you want, you can make different patterns, alternating stripes of orange and yellow, but you will have to allow each layer to set before you add the next one. Refrigerate for several hours, until set.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 0 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 35 grams
PROSECCO-RASPBERRY GELéE
Provided by Melissa Roberts
Categories Wine Alcoholic Berry Dessert Christmas Cocktail Party Valentine's Day Oscars Mother's Day Wedding New Year's Eve Raspberry Sparkling Wine Fall Spring Summer Anniversary Birthday Shower Chill Christmas Eve Engagement Party Party Boil Advance Prep Required Bon Appétit Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Make 6 servings
Number Of Ingredients 7
Steps:
- Place raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine. Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes.
- Place 1/2 cup Prosecco in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, stirring until sugar is dissolved. Remove from heat; add gelatin mixture and stir until dissolved.
- Transfer gelatin mixture to a large pitcher. Add raspberries with juices, remaining Prosecco, remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar.
- Using a slotted spoon, divide raspberries equally among coupe glasses or other small wide, shallow glasses or cups. Divide Prosecco mixture equally among glasses, about 3/4 cup per glass. Chill gelée until firm, about 3 hours. DO AHEAD: Gelées can be made up to 2 days ahead. Cover and keep chilled.
LEMON VERBENA AND SUMMER FRUIT GELéE
Provided by Andrea Albin
Categories Wine Berry Dessert Nectarine Summer Chill Healthy Boil Lemon Juice Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (dessert) servings
Number Of Ingredients 8
Steps:
- Rub verbena sprigs in your hands to bruise leaves and stems, then combine sprigs with wine and 3/4 cup sugar in a heavy medium saucepan. Bring to a boil, stirring until sugar has dissolved, then simmer 1 minute. Remove from heat and let steep, covered, 1 hour.
- While verbena mixture steeps, finely grind verbena leaves with remaining 1/4 cup sugar in a food processor or an electric coffee/spice grinder. Gently toss fruit with verbena sugar and 2 tablespoons lemon juice in a bowl. Let stand while verbena syrup finishes steeping.
- Sprinkle gelatin over water and let soften 1 minute. Meanwhile, reheat verbena syrup until hot, then stir in gelatin mixture until dissolved. Strain through a fine-mesh sieve into a bowl. Stir in macerated fruit with juices and remaining 2 tablespoons lemon juice. Chill in an ice bath, stirring occasionally, until cool and thickened (the texture of raw egg whites) but not set, 8 to 10 minutes.
- Very lightly oil baking pan with vegetable oil (not necessary if pan is nonstick or if using individual glasses).
- Pour gelée into baking pan and chill in refrigerator until set, at least 3 hours.
- To unmold, dip pan in a larger pan of hot water 5 to 10 seconds to loosen. Invert onto a serving plate (do not unmold if using individual glasses). Let stand at room temperature 15 minutes before serving.
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