A little something special for Valentine’s day this year, I made this multi-layer heart shaped mold. The top layer is raspberries suspended in clear gelatin over a layer of sweetened condensed milk over a layer of raspberry gelatin over a crust of chocolate cookie crumbs. This was no easy feat so I hope my someone special loves it. Have a Happy Valentine’s Day!
Chocolate Raspberry Cream Layer Mold
2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup water
1 (3 ounce) package of any red flavored gelatin
3 cups boiling water
1/2 cup sugar
3/4 cup cold water
3/4 cup (about 1/2 of a 14 ounce can) sweetened condensed milk
6 ounce package or raspberries
Chocolate “crust” layer:
1 tablespoons (1 envelopes) of unflavored gelatin powder
1 cup milk
1 cup finely crushed chocolate cookie crumbs
In 2 bowls, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin evenly over 1/4 cup cold water in each bowl and allow the gelatin to absorb the water for two minutes. In a third bowl, empty the contents of the red gelatin package. Stir in 1 cup boiling water into each of the three bowls until gelatin is fully dissolved.
In the first bowl of unflavored gelatin stir in sugar until dissolved and refrigerate until the gelatin thickens to the consistency of a gel.
In the second bowl of unflavored gelatin stir in sweetened condensed milk until mixture is smooth and refrigerate until cool.
In the third bowl of red gelatin, stir in cold water and leave out at room temperature.
Arrange berries around the perimeter in the bottom of one 6 cup or two 3 cup size heart shaped molds. Spoon the thickened clear gelatin over the raspberries in the mold. Refrigerate until gelatin is set but not firm (should stick to your finger when touched.) Gently spoon the cooled sweetened condensed milk in the mold over the clear layer and refrigerate until gelatin is set but not firm. If the red gelatin layer is not cooled to room temperature, refrigerate it until cooled and then gently spoon the red gelatin layer in the mold over the sweetened condensed milk layer and refrigerate until gelatin is set but not firm.
Meanwhile, while the other gelatin layers are cooling and setting, begin to prepare the crust layer. In a saucepan, sprinkle 1 tablespoon (1 envelope) of gelatin evenly over milk and allow the gelatin to absorb the milk for two minutes. Bring milk just to a boil being careful not to let the milk boil over. Remove from heat and whisk in chocolate cookie crumbs until the consistency of cake batter. Refrigerate until cooled and gently spoon into the mold over the red gelatin layer. Refrigerate until firm. Unmold and serve.
Makes 6 cups