I added a recipe of Jello-o Mold in my blog but with few layers and it was dairy free.

Days ago I had very special guests ( Ted and Harriet are my Canadian family here) for dinner and because I served Pasta we did not need to have a Dairy free dessert.

I wanted to make a nice surprise before they travel to escape the Winnipeg winter and I had a feeling they never ate Rainbow Jello-o mold on Brazilian Style that means no sour cream, no Yogurt , No Vodka but mixing Coconut milk and condensed milk. It is a very simple recipe and easy to do it but will prove your patience , that is the reason why I decided to use the freezer and the timer. It takes 2 hours and 30 min in this process. The good thing about this recipe is that you can cut the layers if you wish or make each layer larger, in my husband opinion less layers and larger ones would be better but my friends loved just the way it was done and Harriet asked me to bring for her next Passover Dinner once is Gluten free. I don’t need to say when my youngest son ( 3 years and 1/2) saw the Rainbow Jello-o he was screaming and jumping, that was the first time he saw one and he ate all his plate and ate the second plate too! It will be a hit in any kids party!

I used a Bundt pan 100% silicone because I believe is easier to manipulate and remove the Jello-o mold without breaking it.

Here are the Ingredients:

JELL-O 85 GR GELATIN BLUE CHERRY 1 BOX

JELL-O 85 GR GELATIN RASPBERRY 1 BOX

JELL-O 85 GR GELATIN STRAWBERRY BANANA 1 BOX

JELL-O 85 GR GELATIN LIME-1 box

Hawaii Sunrise Jell-o ( Island Pineapple) 85 GR GELATIN – we got this one from our last Trip to Maui but you can find Pineapple Jello at Portuguese Fish Market (a Brazilian brand) or you can substitute for ORANGE JELLO-O 85 GR GELATIN-1 box

1 can of Coconut milk

1 can of Condensed sweetened milk

900 ml of Boiling water

900 ml of cold water

peels of one lemon

5 units of cherry marrasquino chopped very fine

Canola oil ( 1 tablespoon) to spread in every corner of you silicone Bundt pan.( or use a spray)

How to prepare it:

First Spray the oil in your pan, or use a brush to get the oil in every corner. Get several containers or at least two and wash it every time you will prepare a different color Jello-o.

Put the Bundt Pan on top of a porcelain plate in order to avoid to touch the corner of the silicone and make layers to mix with each other. The best way is once you do the first layer , every time you prepare the next one you bring your container to the freezer, do not touch the pan and pour the liquid there and close the freezer. If you have to remove you silicone pan from the freezer HOLD on the plate under it, if you hold on the sides of the pan that is made of silicone the liquid gelatin will fall down on the sides ( I learned with my mistake).

I started with the Lime Gelatin, use a home whisker to mix 150 ml of boiling water to the powder than add 150 ml of cold water and mix again.

Than pour 150 ml of the Lime mixture in your pan. Take to the freezer, use a timer and set 12 min on it. With the other half you will mix using the whisker 6 table spoons of condensed milk and 4 table spoons of Coconut milk and the peels of 1 lemon. Once the 12 min are completed , open the freezer and pour the liquid very gently and slow over the first layer . Close the freezer door and set the timer for 15 MINUTES, what means the transparent liquid takes 12 minutes, the dairy mixture takes 15 minutes)

At this point, You can prepare all the next flavors in this order:

JELL-O 85 GR GELATIN STRAWBERRY BANANA 1 BOX ( use a whisker to mix 150 ml of boiling water to the powder than add 150 ml of cold water and mix again and separate for later)

JELL-O 85 GR GELATIN BLUE CHERRY 1 BOX ( use a home whisker to mix 150 ml of boiling water to the powder than add 150 ml of cold water and mix again and separate for later)

Hawaii Sunrise Jell-o ( Island Pineapple) 85 GR GELATIN / or Orange flavor -( use a home whisker to mix 150 ml of boiling water to the powder than add 150 ml of cold water and mix again and separate for later)

JELL-O 85 GR GELATIN RASPBERRY 1 BOX ( use a home whisker to mix 150 ml of boiling water to the powder than add 150 ml of cold water and mix again and separate for later)

Get 150 ml of the GELATIN STRAWBERRY BANANA liquid and once the 15 min is over pour it over the previous layer the same way you did before, close the freezer door and set the timer for 12 min. Than with the other half of this liquid mix 6 table spoons of condensed milk and 4 table spoons of Coconut milk , when timer rings open the freezer and pour the liquid very gently and set 15 minutes.

Next layer is the BLUE CHERRY, this one I did not mix it. Once the 15 min is completed, just pour the 300 ml of this liquid on top of the previous layer, closer the freezer door and set 12 min.

Now we will do the dairy mixture first. Using the half of the Jell-o ( Island Pineapple) liquid or Orange mix 6 table spoons of condensed milk and 4 table spoons of Coconut milk. Pour over the Blue layer , close the freezer door, set 15 min on the timer.Than once is done, pour the other half of Pineapple liquid over the previous layer and set 12 min.

Use the last container with GELATIN RASPBERRY liquid and mix half of it with 6 table spoons of condensed milk and 4 table spoons of Coconut milk and 5 units of cherry marrasquino chopped very fine. Pour over the previous layer , close the freezer door and set 15 min on timer.

Once the 15 minutes is completed open the freezer door and holding the plate under your Pan, remove it from the freezer , leave on the counter top of your kitchen and pour the last 150 ml of

GELATIN RASPBERRY liquid and holding the plate under your Pan take to the fridge for 3 hours before you serve it.

To remove Jello Mold from the pan use a knife to detach the corners from the pan just use that same plate and do like you do with a cake and lift the silicone,you can manipulate very easily the silicone and bend it to get all the jello out.

I served to my guests with fresh chopped Strawberries and other berries , they loved it!

Archive for January, 2017

Rainbow Jello-o Mold (9 layers) on Brazilian Style