You can create your own custom moulds to make a Jell-O dessert with a three dimensional form. You can use almost any food-safe glass, plastic or metal container to make a successful Jell-O mould with a few simple techniques. Taking some basic precautions and making a Jell-O that sets firm makes releasing the dessert from the mould much easier. How much water the gelatin has been dissolved into and how long it has been chilled to set determines the firmness of the Jell-O mould.
- Skill level:
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Things you need
- Food-safe container (glass, plastic, metal)
- 1 tbsp vegetable oil
- Aluminium foil
- Mixing bowl
- Boiling water
- Wood spoon
Line the inside of the container with a thin layer of vegetable oil before pressing a single long sheet of aluminium foil to cover the oiled interior. Gently press the aluminium into the container's form to flatten any folds and creases without tearing the foil. Tear off any aluminium foil overhang from the rim in excess of 2 inches of the container.
Place the lined mould and a plate that is large enough to cover the opening into the freezer to get cold while the Jell-O is prepared.
Dissolve the dry Jell-O in boiling water omitting a third of a cup of liquid for every 85.1gr package used. Jell-O's 85.1gr. packages call for 1 cup of boiling water in the instructions; reduce this amount to 2/3 cup to produce a firmer Jell-O.
Stir the water and gelatin mixture slowly with a wooden spoon until the granules have dissolved. This process may take as long as two minutes.
Add seven small or five large ice cubes to the mixing bowl for every 85.1gr. package of Jell-O being used and continue to stir with the wooden spoon for about a minute or until the majority of the ice has melted. Remove any unmelted ice with the spoon and discard it.
Remove the lined mould from the freezer and slowly pour in the chilled Jell-O mixture in the centre of the container. Gently spin the mould from side to side a couple times to release any trapped air.
Move the mould to a refrigerator that maintains temperatures below 3.33 degrees Celsius and allow it to chill for four hours or until it is firm. Press gently on the surface of the Jell-O with a clean finger to see if it is firm enough to bounce right back.
Retrieve the chilled plate and the set gelatin mould. Wet the plate and exposed surface of the Jell-O using cold water. Cover the open area of the mould with the damp, chilled plate as you invert the mould.
Pull at the aluminium foil around the rim of the mould to release the suction and allow the Jell-O to slide out onto the plate.
Serve the Jell-O dessert right away or return it to the refrigerator to stay cold until time to serve it.
Tips and warnings
- Covering cooling gelatin will cause steam to condensate and accumulate on the surface of the Jell-O. This will result in a bottom layer that is watery and slimy.
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