Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Lime-Eggnog Gelatin Mold
Getting reviews...
- Level: Easy
- Total: 30 min (plus 12 hr setting)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 358
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 0 g
- Sugar
- 33 g
- Protein
- 13 g
- Cholesterol
- 55 mg
- Sodium
- 111 mg
- Level: Easy
- Total: 30 min (plus 12 hr setting)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 358
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 0 g
- Sugar
- 33 g
- Protein
- 13 g
- Cholesterol
- 55 mg
- Sodium
- 111 mg
Ingredients
For the Lime Layer:
For the Eggnog Layer:
Directions
- Make the lime layer: Coat a 6-cup Bundt pan lightly with cooking spray. Put the cold water in a small bowl and gradually sprinkle the gelatin evenly on top; let bloom 5 minutes. Combine the limeade concentrate and sugar in a medium saucepan over medium-low heat. Cook, stirring, just until hot and the sugar is dissolved, 2 to 3 minutes. Remove from the heat and stir in the bloomed gelatin until it completely dissolves. Stir in the food coloring to make a vibrant green color.
- Strain the lime gelatin and pour into the Bundt pan. Let cool until just warm, then refrigerate until the gelatin is just set, about 4 hours.
- Meanwhile, make the eggnog layer: Put the milk in a small bowl and gradually sprinkle the gelatin evenly on top; let bloom 5 minutes. Combine the heavy cream, sugar, allspice berries and nutmeg in a medium saucepan over medium-low heat. Cook, stirring, until just hot and the sugar is dissolved, 2 to 3 minutes. Remove from the heat and stir in the vanilla bean paste and bloomed gelatin until the gelatin completely dissolves. Let cool to room temperature, about 1 hour. Strain into a spouted measuring cup.
- Once the lime layer is set, pour the eggnog mixture slowly and gently over the top. Refrigerate until firmly set, 8 hours or overnight.
- To unmold, dip the pan in very warm water, about 15 seconds. Invert the pan onto a plate and give it a shake; you should hear a plop. If not, dip in water again for a few seconds and repeat until the gelatin easily comes out in one piece.
