Macaroon Velvet Jell-O
Ingredients
Directions
Make the gelatin
Dissolve the Jell-O in 1 cup of boiling water.
Add ½ cup of cold water and stir well.
Let the mixture cool until it begins to thicken.
Add the cream and set
Fold in the whipped cream and crushed macaroons.
Pour into a mold and refrigerate until set.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Jell-o
- Gelatin forms a network as it chills, setting the liquid into a firm, wobbly dessert.
- Whipped cream
- Trapped air and fat make the set dessert light, soft and velvety in texture.
- Macaroons
- Add sweetness and a crumbly texture that softens within the set jelly.
The step that matters
Fold in the whipped cream and crushed macaroons. The gelatin must be cool and only just thickening. If it is still hot, the cream will deflate and melt. If it has already set, the cream and macaroons will not blend evenly and will form lumps.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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