Recipe courtesy of Food Network Kitchen
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Stars-and-Stripes Gelatin
Total:
6 hr
Prep:
1 hr 30 min
Inactive:
4 hr
Cook:
30 min
Yield:
12 to 16 servings
Level:
Intermediate
Total:
6 hr
Prep:
1 hr 30 min
Inactive:
4 hr
Cook:
30 min
Yield:
12 to 16 servings
Level:
Intermediate

Ingredients

For the blue stars:
For the red layers:
For the white layers:

Directions

We used a 9-inch-square, 2 1/4-inch-deep pan for this recipe. If your pan is not as deep, cut out smaller stars and make one less stripe.

Make the blue stars: Lightly coat a 9-by-13-inch pan with cooking spray. Stir the blue gelatin, unflavored gelatin and 4 cups boiling water in a large bowl until dissolved. Pour into the pan. Refrigerate until firm, at least 3 hours.

Loosen the edges of the blue gelatin with a knife and turn out onto a cutting board. Cut out about 36 stars using a 2-inch star cutter. Refrigerate the stars until needed. Lightly coat a 9-inch-square, 2 1/4-inch-deep pan with cooking spray.

Make the first red layer: Sprinkle 1 packet unflavored gelatin over 1/4 cup cold water in a bowl; let stand 1 minute. Add 1 cup boiling water and 1 box red gelatin. Stir to dissolve, pour into the square pan and refrigerate until just set, 15 minutes.

Meanwhile, make the white gelatin: Sprinkle the unflavored gelatin over 1/2 cup cold water in a bowl; let stand 1 minute. Combine the condensed milk and 1 cup boiling water in another bowl; stir in the gelatin. Stir in the remaining 1/2 cup boiling water. Let cool 15 minutes.

Remove the pan of red gelatin from the refrigerator. It should be just set but not completely firm so the layers will stick to each other. Pour 1 cup of the white gelatin onto the red layer. (Keep the remaining white gelatin at room temperature.)

Immediately arrange the blue stars in the liquid white gelatin in 3 evenly spaced rows, pressing the stars against each other and leaving a 1-inch gap between the rows. Carefully transfer to the refrigerator and chill until the white layer is just set, about 15 minutes.

Meanwhile, make another red layer (repeat Step 3). Let the red gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon into the pan (this prevents damage to the layer below). Refrigerate until just set, 15 minutes.

Add another white layer: Stir the remaining white gelatin until smooth. Gently pour 1 cup of the white gelatin over the back of a spoon onto the red layer; refrigerate until just set, about 15 minutes.

Meanwhile, make the third red layer (repeat Step 3). Let the gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon onto the white layer. Refrigerate until just set, 15 minutes.

Add the last white layer: Stir the remaining white gelatin until smooth. Pour over a spoon onto the red layer; chill until just set, 15 minutes. Make the final red layer (repeat Step 3); let cool, stirring occasionally, 15 minutes, then pour over a spoon onto the white layer. Chill until completely set.

Loosen the edges of the gelatin with a knife and turn out onto a parchment-lined baking sheet; invert right-side up onto a cutting board. Trim the two opposite sides so the stars are visible.

Slice between each row of stars to create 3 rectangles (use the stars to gauge where to cut). Cut each rectangle into pieces.

Photograph by Levi Brown

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