(The surprise is rum!)
For Rebecca‘s birthday this year I made this fruity and festive summer mold with mango gelatin, mango rum, and cantaloupe. I found these mini cookie cutters at a shop in Chinatown and they were perfect for cutting the cantaloupe into fun star and flower shapes for the mold. The folks at The Redhead were kind enough to let me bring my jello in and serve it after our celebratory meal despite their list of gourmet desserts.
The evening ended with a pile temporary tattoos being creatively altered and applied to the birthday girl. Included is this tribute to my boozy dessert, giving new meaning to the phrase “There’s always room for Jello!”. I am truly honored.
Happy Birthday Rebecca!
Inspired by the Chinese New Year and an amazing Dim Sum meal I had this past weekend in NYC’s Chinatown, I made these mini mango pudding jellos reminiscent of the little mango puddings we had at the end of our meal. Those were shaped like Micky Mouse and Hello Kitty but I opted for a more nautical theme. I used the mango jello Janejai gave me from Mexico with sweetened condensed milk.
To celebrate my own Scorpio birthday this year I threw a Jello Party. I made my first savory jello for the occasion of chive cream cheese, cottage cheese, sour cream, and Worcestershire sauce. I also created an array of liquor filled mini jellos in such flavors as peach, mango, gooseberry, and mojito, all with either rum or vodka. In addition I made a pistachio dessert jello with whipped topping. I was introduced to D’Gari gelatin mixes which come in a variety of exotic flavors (like Walnut, Coconut, Chocolate, and Eggnog) and are made with either water or milk. I used these to make most of the jello minis and the pistachio jello.