March 22, 2011
Broken Glass Jello
After that last post, and given the increasingly nice weather, I think it’s time for something a little lighter. Ever since I saw the Broken Glass Jello on the Food Librarian’s blog (and while you’re there, check out all the other amazing jello desserts she’s made), I’ve been wanting to make it. There’s something so appealing about it – it’s gorgeous to look at, it’s a breeze to prepare and it’s filled with Jello and condensed milk. That’s one awesome dessert!
There’s not much to say about it…it tastes just like you would imagine it would. It’s maybe not as sweet as I thought it might be. In fact, it’s pretty easy to pop these little cubes back…before you know it, you’ve consumed about two boxes of Jello!
I love the creaminess of the condensed milk, and of course, I loved the Jello. I really appreciate how much fun you could have with this dessert too, when it comes to how you want it to look. I went with a blue raspberry-lime-lemon-grape flavor combo, but you could easily use just one, two or three colours (I’m thinking of cherry and watermelon for Valentine’s Day). You can cut the Broken Glass Jello into cubes, but you can also use cookie cutters to get specific shapes (lime Jello and a shamrock cookie cutter sounds perfectly St-Patrick’s to me). Next time, I think I’ll try using the sugarfree Jello, which is just as tasty as regular Jello, as far as I’m concerned.
Broken Glass Jello
adapted from The Food Librarian
4 small boxes (3 oz. each) of Jello in different colors.
1 (14 oz.) can sweetened condensed milk
2 envelopes unflavored gelatin
1. For each flavor, dissolve one box of jello in one cup of boiling water. Pour into a container and chill.
2. After chilling the four flavors, cut them into small blocks.
3. Carefully mix the blocks in a 9 x 13 pan.
4. In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cup boiling water and dissolve. Add the can of condensed milk. Stir and cool. Pour cooled milk mixture over jello and chill overnight.
5. Cut into blocks or shapes and serve!
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.
food librarian said,
March 22, 2011 @ 11:58 PM
This looks fantastic! I love the color combos you used. And it is pretty easy to find yourself eating a bunch of blocks!
– mary
grace said,
March 24, 2011 @ 6:45 AM
this is so very awesome. i have no use for jello except for this. seriously, what you’ve made is probably the most fantastic artistic-looking treat ever.
Helene said,
March 25, 2011 @ 5:28 PM
Oh my I really have to try this recipe. This is so nice.
Bourbonnatrix said,
March 26, 2011 @ 8:29 PM
Hi! Found you on one of the food galleries, and i’m so happy I did! That’s just the type of recipe I needed for a party next week! I was wondering how sturdy these are? I was wondering if I were to cut them into thin bars, would I be able to insert a lollipop stick in them and have them stand up?
Shirley said,
March 27, 2011 @ 11:55 PM
Very cool! Very artsy. I’d feel like I should display it on a shelf instead of eating it.
Ashley said,
April 14, 2011 @ 9:45 AM
I love the look of broken glass jello!
Becca said,
April 27, 2011 @ 6:48 PM
I lovvve the way this jello looks! Its so cool.
I’ve seen broken glass jello before but never like this!
I noticed that when making the coloured jello you didn’t
do it according to how the box says though. (It says you
add 1 cup cold water as well as the hot water before chilling).
Is there a reason? Will the jello be less sturdy if you add more
water or something?
Thanks
Kim Muncey said,
May 2, 2011 @ 7:23 PM
Becca, yes, I think that’s the reason. You want the jello to be sturdy, and regular jello would probably be too soft…
Erica said,
February 12, 2013 @ 5:27 PM
I’m going to do this for Valentine’s Day! I think I may add fruit to my jello’s as well for a different twist! I like a nice tropical taste so maybe some pineapple jello with pineapple in it, some orange with bananas, and maybe some coconut in the base:)
Kim Muncey said,
February 12, 2013 @ 5:29 PM
I wouldn’t add pineapple to it – that’s a fruit that has an enzyme that doesn’t allow Jello to solidify. Same with kiwis and mangos!