Post by Truffaut on Dec 6, 2007 9:14:45 GMT -5
OK, here's another one I did this week. You see small blocks of colorful gelatin sweets in many patisseries this time of year. They're surprisingly good and you can flavor them in so many different ways. They're a real treat if you're a fan of "gummy bears" or "orange slices"--but they're much better. This particular recipe has a little Middle Eastern flair with the rose water (available at specialty stores, or perhaps a Lebanese restaurant will sell you a bottle--it's cheap).
1-2/3 cups cold water
7 tsp unflavored gelatin
2-1/3 cups sugar
3 Tbs lemon juice
4 tsp rose water
liquid red food coloring
cornstarch
Brush an 8" square metal pan with oil. Place 2/3 cup of cold water in a bowl and sprinkle in the gelatin. Let stand until softened, about 15 minutes. Strain the lemon juice through a fine sieve. Combine the juice with the remaining cup of water. Stir over moderate heat and bring to a boil. Cover, increase heat and boil 3 minutes. Uncover, attach a thermometer and boil until the mixture reaches 238 degrees F, about 5 minutes. Stir in the gelatin mixture until dissolved. Stir in the rose water and as much coloring as desired (coloring really is essential, otherwise the gelées are likely to be a sickly beige color). Pour the hot mixture into the pan and let stand at room temperature until set, about 4 hours. Cover and chill overnight. Turn out the contents onto a cutting board and cut into 1" squares. Use a pastry brush to lightly dust each piece (including the cut sides) with cornstarch. Serve cold or at room temperature. Gelées will keep, chilled, 1 week.
1-2/3 cups cold water
7 tsp unflavored gelatin
2-1/3 cups sugar
3 Tbs lemon juice
4 tsp rose water
liquid red food coloring
cornstarch
Brush an 8" square metal pan with oil. Place 2/3 cup of cold water in a bowl and sprinkle in the gelatin. Let stand until softened, about 15 minutes. Strain the lemon juice through a fine sieve. Combine the juice with the remaining cup of water. Stir over moderate heat and bring to a boil. Cover, increase heat and boil 3 minutes. Uncover, attach a thermometer and boil until the mixture reaches 238 degrees F, about 5 minutes. Stir in the gelatin mixture until dissolved. Stir in the rose water and as much coloring as desired (coloring really is essential, otherwise the gelées are likely to be a sickly beige color). Pour the hot mixture into the pan and let stand at room temperature until set, about 4 hours. Cover and chill overnight. Turn out the contents onto a cutting board and cut into 1" squares. Use a pastry brush to lightly dust each piece (including the cut sides) with cornstarch. Serve cold or at room temperature. Gelées will keep, chilled, 1 week.
).
. There is a wonderful chocolatier in Portsmouth, NH, Byrne & Carlson, who makes them with liqueurs and really different flavors of fresh fruit....kiwi, tangerine, pear and mango (among others). 
Let the riot begin! LOL - 
hahahha