Jell-o has now become a way to create temprary art pieces like Lower Manhattan Jell-o Version by Liz Hickock.
Some girls just wanna have fun.
Amongst them, Victoria Belanger aka The Jello Mold Mistress of Brooklyn whose gelatine based creations will be featured (50 of them) in her book Hello, Jell-O! to be published by Ten Speed Press on February 28, 2012.
Here's a sneak preview just in time for Valentine's Day
Chocolate Raspberry Mousse Cups Recipe:
Makes 6 dessert cups
As soon as a dessert involves something served in a chocolate cup, it has my undivided attention. This fabulous dessert crosses indulgent chocolate with a filling of light, fruity raspberry mousse. Individual servings are perfect for sharing. (Or, if you’re so inclined, not sharing.) You can garnish these little gems with whipped cream and chocolate shavings, or a couple of jaunty raspberries, if you like. Refrigerate any extra mousse in a separate container to snack on later.
Chocolate Cups
2 cups semisweet chocolate chips
2 tablespoons solid vegetable shortening
Raspberry Mousse
1 tablespoon (1 envelope) unflavored gelatin powder
1/4 cup cold water
1/2 cup boiling water
1/4 cup sugar
11/2 cups fresh raspberries
2 cups whipped cream (1 cup heavy cream, whipped)
To make the chocolate cups , in a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted. Using the back of a metal spoon, spread the chocolate evenly inside six 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
To make the mousse, in a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved.
Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds.
Refrigerate until thickened (see page 9).
Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth.
Refrigerate until thickened (see page 9).
Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.
I wish I had been first to share this recipe.
(* Chocolate Raspberry Mousse Cups recipe reprinted with permission from Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets. Copyright © 2012 by Victoria Belanger. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo Credit: Angie Cao)