Lemon Gelatin Parfaits Recipes

Steps:

• Prepare gelatins separately according to package directions. Pour into separate ungreased 9x5-in. pans. Refrigerate until set. Cut into 1-in. cubes. , In each of six 1-1/2-cup parfait glasses or dessert dishes, layer 1/4 cup cake cubes, 1/3 cup cubed orange gelatin, 3 tablespoons whipped topping, 1/3 cup cubed lemon gelatin, 1/4 cup cake cubes and 3 tablespoons whipped topping. Combine sugar and cinnamon; sprinkle over whipped topping. Top with a cherry.

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.

Steps:

• Stir 1 cup of the boiling water into each flavor gelatin in separate bowls at least 2 min. until completely dissolved. Stir 1 cup of the cold water into each bowl. Pour into separate 9-inch square pans.
• Refrigerate 4 hours or until firm. Cut gelatin in each pan into 1/2-inch cubes.
• Layer alternating gelatin flavors and whipped topping in 8 dessert glasses.

Steps:

• In a small saucepan, bring milk and salt to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until milk is absorbed. Fluff with a fork; cool., In a small bowl, combine the sour cream, yogurt, honey and lemon zest. Stir in couscous., Combine the kiwi, blueberries and raspberries; spoon 1/4 cup into each of six parfait glasses. Layer with couscous mixture and remaining fruit. Garnish with ginger and mint.

Steps:

• Prepare the lemon gelatin: Pour 1/4 cup club soda into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
• Combine the lemon juice and sugar in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water. Cook over low heat just until the lemon syrup begins to steam, about 3 minutes. You should have a viscous, syrupy liquid with no discernible traces of sugar granules. Pour the lemon syrup into the gelatin mixture, and stir well to combine. (There should be no visible undissolved gelatin, but you could pass the mixture through a fine-mesh strainer, if need be.) Stir in the remaining 1 1/2 cups club soda, and transfer to a bowl set over an ice bath.
• Prepare the buttermilk gelatin: Pour the cold water into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
• Meanwhile, in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water, combine the heavy cream, buttermilk and sugar. Scald over medium heat until the sugar is dissolved completely.
• Stir the scalded cream mixture into the gelatin-and-water mixture, then pour into a smaller bowl set over an ice bath. Let cool for 5 minutes, stirring often to prevent the edges from solidifying. Remove the bowl from the ice bath, and let stand at room temperature. After about 5 minutes, once the mixture is the consistency of melted ice cream, start assembling the parfaits.
• Gather four 8-ounce parfait glasses and prepare an ample ice bath that can comfortably and securely fit all four of the glasses without tipping them over.
• Using a tablespoon, carefully pour 2 tablespoons of the buttermilk mixture into the bottom of each glass, and place each glass into the ice bath to set for 10 minutes.
• Pick up a parfait glass, and give it a little jiggle to confirm the layer has set enough to receive - and support - the next layer. Then repeat Step 7 with the lemon mixture, allowing it to set until firm in the center, about 30 minutes.
• Continue layering the buttermilk and lemon gelatins alternately, until the glasses are full, allowing each layer to fully set in the ice bath before proceeding to the next. Add more ice to the ice bath as needed, and don't be tempted to hasten the process. If either mixture begins to firm up while you are working and is no longer spoonable or pourable, gently rewarm it for a few seconds over a pan of simmering water to liquify once more.
• Cover and refrigerate the parfaits until thoroughly chilled and fully set, or up to 2 days. Before serving, be certain to temper for 20 minutes at room temperature for perfect, tender results. Finish with whipped cream.

Steps:

• Put 1/2 cup of the water in a small bowl, sprinkle the gelatin over it and stir. Let soften for 2 minutes. Meanwhile, in a medium saucepan combine the remaining 3 1/4 cups of water, 1 1/2 cups of the sugar, the lemon juice and the lemon zest and bring to a boil. Remove from heat and add the softened gelatin, stirring for 1 minute or more to dissolve all lumps. Stir in a few drops of food coloring, if desired.
• Pour into a heat-safe medium-size bowl, let cool, cover with plastic wrap and refrigerate until firm (at least 6 hours).
• Just before serving, whip the cream with the remaining 3 tablespoons of sugar, until it holds stiff peaks.
• Fill goblets or sundae glasses halfway with gelatin, top with half of the whipped cream, then fill with more gelatin and top with remaining whipped cream. Garnish with mint sprigs, lemon zest curls or slices and serve.

Steps:

• Spray 9 inch square baking dish.
• In a small bowl dissolve raspberry gelatin in 1 cup boiling water. Stir in cherry filling. Pour into prepared dish and refrigerate 30 minutes.
• In a small bowl dissolve lemon gelatin in 1 cup boiling water. Place cream cheese in medium bowl. Gradually add lemon gelatin and beat with wire whisk until well blended. Spoon over raspberry layer and refrigerate 30 minutes.
• In a small bowl dissolve grape gelatin in 1 cup boiling water. Stir in blueberry filling. Spoon over lemon layer and refrigerate 30 minutes.
• Spread thawed whipped topping over the top just before serving.

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
• Stir in COOL WHIP.
• Layer pudding mixture, cookie crumbs and berries in 6 parfait glasses.

Steps:

• Puree blackberries in processor. Pour puree into fine strainer set over 4-cup measuring cup. Press on solids to extract as much as possible. Discard solids remaining in strainer. Measure 3 cups puree (reserve any remaining puree for another use).
• Stir 1 cup grape juice, sugar and lemon zest into blackberry puree.
• Pour remaining 7 tablespoons grape juice into small saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Stir gelatin mixture over medium-low heatuntil gelatin dissolves, about 1 minute (do not boil).
• Gradually whisk warm gelatin mixture into puree mixture. Transfer to 8x8x2-inch glass baking dish. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep chilled.
• Variation: Blackberry Parfaits.
• Mix 3 cup blackberries and 4 T sugar in medium bowl. Let stand at room temperature at least 1 hour and up to 3 hours, tossing occasionally.
• Spoon generous 1/4 cup blackberry gelatin into each of 8 parfait glasses or wine glasses. Top with a few sweetened blackberries. Spoon about 1/3 cup sweetened vanilla whipped cream over. Repeat layering. Top with a few more berries. Serve.