0 (0)

Category: Desserts

Rainbow ribbon mold

Rainbow ribbon mold
Kirk McKoy / Los Angeles Times

Standing in his Culver City test kitchen, chef Sang Yoon is holding what looks like a freshly used bar of soap, in a soap dish. “So, it’s basically a Jell-O shot,” says Yoon of the dish, barely suppressing a laugh. ... Read more

Total time: 40 minutes, plus setting times | Makes about 7 ½ cups gelatin
Note: Adapted from a recipe in the cookbook “The Joy of Jell-O Molds” from Kraft Foods and Meredith Corp.
  • 6 ¼ cups boiling water, divided
  • 5 (4-serving size) packages Jell-O Gelatin Dessert, any 5 different flavors, divided
  • 1 cup sour cream or vanilla yogurt

Step 1In a small bowl, stir 1 ¼ cups boiling water into 1 flavor of gelatin until completely dissolved, about 2 minutes. Pour ¾ cup dissolved gelatin into a mold. Refrigerate until set but not firm (the gelatin should stick to the finger when touched), about 15 minutes.

Step 2Refrigerate the remaining gelatin in the bowl until slightly thickened (the consistency of unbeaten egg whites), about 5 minutes. Gradually stir in 3 tablespoons of the sour cream or vanilla yogurt. Spoon this gelatin over the set gelatin in the mold and refrigerate until set but not firm, about 15 minutes.

Step 3Repeat the process with each remaining gelatin flavor, making sure to cool the dissolved gelatin to room temperature before adding to the mold. Refrigerate between each layer until you have 10 alternating clear and creamy gelatin layers. (for more layers, use simply repeat using additional gelatin colors, water and sour cream or vanilla yogurt).

Each of 15 (1/2-cup) servings:
Calories 132; Protein 3 grams; Carbohydrates 26 grams; Fiber 0; Fat 2 grams; Saturated fat 1 gram; Cholesterol 8 mg; Sugar 26 grams; Sodium 137 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Ford's Filling Station butterscotch pudding
Raspberry ribband gelatin
Tarte Tatin
Strawberry marshmallow brulee