Recipe courtesy of Molly Yeh
Recipe courtesy of Molly Yeh
Show:
Girl Meets Farm
Boozy Gelatin Salad
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- Level: Easy
- Total: 7 hr 45 min (includes chilling time)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 405
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 4 g
- Cholesterol
- 55 mg
- Sodium
- 24 mg
A “salad” in the Midwest has endless possibilities…whipped cream, cookies, candy bars, booze, all of the mayo or for the quirkiest salad variety, jiggle gelatin! This salad is inspired by one of Molly’s fave cocktails: the amaretto sour. She loves the almond flavor, and is also spiking with bourbon to really get the cookbook club conversation flowing, you know what I’m saying? You know.
- Level: Easy
- Total: 7 hr 45 min (includes chilling time)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 405
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 4 g
- Cholesterol
- 55 mg
- Sodium
- 24 mg
Ingredients
Blood Orange Bourbon Layer:
Amaretto Cream Layer:
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Directions
Special equipment:
a 6-cup gelatin mold- For the blood orange bourbon layer: Lightly spray a 6-cup gelatin mold with cooking spray. Add the cold water to a medium bowl and sprinkle the gelatin over the top. Let sit for 5 minutes to bloom.
- Combine the juice and sugar in a small saucepan and bring just to a simmer, stirring to dissolve the sugar. Pour the juice over the gelatin and whisk until the gelatin is completely dissolved. Stir in the bourbon. Pour into the mold and refrigerate until just starting to set, 1 1/2 hours. Add the cherries to the gelatin layer, pressing them in to submerge them if needed.
- For the amaretto cream layer: Meanwhile, sprinkle the gelatin in a medium bowl. Pour 1/2 cup of the cream over and let sit for about 5 minutes to bloom.
- Combine the milk, sugar and remaining 1 1/2 cups cream in a small saucepan. Scrape in the seeds of the vanilla bean. Bring just to a simmer, stirring to dissolve the sugar. Pour over the gelatin and whisk until the gelatin is completely dissolved. Stir in the amaretto. Let cool at room temperature while the blood orange layer is setting.
- After about 90 minutes, the blood orange layer will be set and the cream will be cooled. Pour the cream layer carefully over the blood orange layer. Refrigerate until set, at least 6 hours but preferably overnight.
- To unmold, dip the mold into hot water for a few seconds, then invert the mold onto a serving platter and wait ‘til you hear it plop onto the plate before carefully removing the mold.
- Leftovers will keep in the refrigerator for up to 2 days, though the layers will gradually start to bleed a little.
