Christmas is a time for cheer, and nothing brings joy to adults and children alike than a jiggly gelatin mold. Modeled after the classic candy cane but with a strawberry twist, this dessert is made with layers of sweet, creamy mint and fresh strawberry puree. The delightful flavor combination is sure to put smiles on the faces of your friends and family this holiday season.

This recipe was created especially for eHow Food complete with step-by-step process photos. Click here to try this recipe for yourself!

 

 

For the strawberry layers:

• 2 tablespoons of unflavored gelatin powder
• 1/2 cup cold water
• 1 cup boiling water
• 1/2 cup sugar
• 1/ 1/2 cups chopped strawberries
• red food coloring

For the creamy mint layers:

• 2 tablespoons of unflavored gelatin powder
• 1/2 cup cold water
• 1 cup boiling water
• 1 1/2 cups (14 ounce can) sweetened condensed milk
• 1/2 teaspoon mint extract

For the Strawberry Layers:

In a bowl, sprinkle the unflavored gelatin over 1/2 cup of the cold water and allow the gelatin to absorb the water for two minutes. 

Whisk in 1 cup of the boiling water until gelatin is fully dissolved and then whisk in the sugar.

Transfer the gelatin mixture to a blender or food processor. Add the strawberries and blend until liquefied.  Stir in several drop of red food dye, enough to change the color from pink to red. Set the strawberry gelatin mixture aside at room temperature while you prepare the creamy mint mixture then skim off any foam that has risen to the top.

For the Creamy Mint Layers:

In a bowl, sprinkle the unflavored gelatin over 1/2 cup of the cold water and allow the gelatin to absorb the water for two minutes.  Whisk in 1 cup of the boiling water until gelatin is fully dissolved.

Whisk in sweetened condensed milk and the mint extract until the mixture is smooth.

Making layers:

In the freezer (or you can use the refrigerator but the process will take a bit longer), set a 4 cup mold up at a 45 degree angle and spoon in a small amount of the creamy mint mixture.  Leave in the freezer for 1 to 3 minutes until the gelatin is set but not completely firm- the gelatin should stick to your finger when touched. (If the gelatin is too firm when the next layer is applied, they will not stick together. Too soft and the layers will blend together.)

Next, stir the strawberry mixture to evenly distribute the puree and spoon just enough into the mold to cover the creamy mint layer.  Again, leave in the freezer for 1 to 3 minutes until the gelatin is set but not completely firm- the gelatin should stick to your finger when touched.  Repeat this process, alternating between the creamy mint mixture and the strawberry puree, slowly tilting the mold down to being level as each layer is added (to prevent the gelatin mixtures from leaking out) until the mold is full.

Refrigerate overnight until firm. 

To unmold, dip the mold in warm (not hot) water up to, but not over the rim.  Keep submerged for 15 seconds. Moisten a serving plate (so you can slide your mold and center it on the plate once unmolded) and place it upside down over the mold. Hold the mold and the plate together, invert, and shake slightly to loosen the gelatin; carefully pull the mold away. (If this does not work, repeat the steps.)

Garnish with whipped cream and crushed mints if desired.