I have been trying to create dairy free dessert, and let me tell you, it is not an easy task.

Everything you see around uses some kind of dairy on sweets. And on Rosh Hashanah and sukkot celebration if you’re going to serve meat products you need to prepared everything else Dairy free. This recipe will take many hours, not because it is complex, but because we’re dealing with gelatin. It is a non expensive recipe, so on that part is good. But It needs time, you can make in one single day or in 2 days, there is a chance to do on the freezer for 15 minutes each layer but it is more risky. I did not wanted to take a chance on this. I wanted to use pomegranate in this Rosh Hashanah recipe because it is a symbol of righteousness in Jewish Tradition one reason to it because we know to have 613 seeds, which corresponds with the 613 mitzvot of the Torah.

“For many Jews, pomegranates are traditional for Rosh Hashanah. Some believe the dull and leathery skinned crimson fruit may have really been the tapuach, apple, of the Garden of Eden. Originating in Persia, the pomegranate is one of the world’s oldest cultivated fruits, having been domesticated around 4000 B.C.E. On the second night of Rosh Hashanah, when it is customary to eat a “new” fruit that has not been eaten during the year, many Jews choose pomegranate. Sephardic Jews recite the prayer “ken yehi ratzon-may it be thy will, O Creator, that our year be rich and replete with blessings as the pomegranate rich and replete with seeds.” http://www.jewishledger.com/2010/09/the-pomegranate-a-rosh-hashanah-symbol/

But it is a bit complicate to use pomegranate without the “seed” texture. If you don’t mind to have a crunch texture to your Jello dessert than use it, if you want more smooth than remove it from this recipe.

My recipe I did to be tricolor, But after tasting it I believe the berries layer was too thick so I added one extra layer of jello to this recipe to taste better. So here is the upgrade version of what a did even if you will see 3 layers on the pictures above.

If you try it give me your opinion.

ingredients:

1 jello box raspberry flavor

1 jello box lemon flavor

1 jello box lime flavor

1 cherry blue box flavor

300 gr of frozen mixed berries including cherries

1/2 pomegranate seeds and juice

1 table spoon of lemon juice

1 vanilla bean

1/2 cup of raw sugar cane sugar

1 can of coconut milk

1/2 cup of aloevera drink

3 cups of boiling water

1 small package of Knox – Gelatin – The Original – Unflavoured 28 g

1 package of fresh raspberries

Swirl Bundt Ring Cake Bread Pastry Silicone Mold Pan or any silicone mold pan, regular size, not smaller

how to prepare it:

1.o layer : berries mixture + pomegranate

in a medium pan combine the vanilla bean with sugar , cut the vanilla bean and try to remove the seed with a knife and leave the bean for adding flavor, we will remove it later.

Mix well until melts the sugar than add the frozen berries. cook for about 15 min in low heat , add a bit of water to not get dry and add 1/2 pomegranate and cook extra 4 minutes , turn off the heat and add the lemon and remove the vanilla bean. Than on side in 1/4 cup of room temperature water mix the Knox gelatin and add 1/3 of boiling water, add the mixture to the pan and in another bowl dissolve 1 package of raspberry gelatin in 150 ml of boiling water and mix well until mixed than add 1/2 of the package of fresh raspberry to the berry mixture.

Wait to cool down a bit.

Get the cake silicone mold, get a paper towel and use it to spread canola oil in every corner of the mold, no more than 1 table spoon.

Add the room temperature berry mix to the mold, put in the fridge for 4 hours.

2o layer: lemon + coconut milk

on the 3 hours and 1/2 mark mix 150 ml of boiling water with the lemon gelatin powder and mix well than add 1 cup of coconut milk, mix very well, you can use a mixer if you wish. Than remove from the fridge your silicone pan and add the liquid on top.

put back on the fridge for 3 hours.

3.0 layer: lime + coconut milk

on the 2 hour and 1/2 mark dissolve the lime green gelatin powder in 150 ml of boiling water, than measure 1/2 cup of aloe vera drink and 1/2 coconut milk, mix well and put the liquid on the top layer of the silicone pan and put back on the fridge for 3 more hours.

4.o layer : plain blue cherry gelatin

dissolve the powder in 150 ml of boiling water than add 150 ml of colder water than mix well. Add to the very top part of our silicone pan.

Wait 4 more hours to remove it from the pan.

you can serve with coconut milk ice cream ( dairy free)

( if you want to look like a Christmas DESSERT just add strawberries powder instead of the blue one, will be dark red, white, green and pink)

Archive for September, 2016

Dairy free 4 colors jello dessert