| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Bavarian |
Infood02 |
1 |
servings |
INGREDIENTS
| 3 1/4 |
c |
Red wine |
| 1/4 |
c |
Sugar; up to 1/3 |
| 1 |
|
Cinnamon sticks; 4 or 5 whole (1 to |
|
|
2) |
|
|
; cloves, 1 star |
|
|
; anise, 6 to 8 |
|
|
; allspice berries, |
|
|
; or a combination |
| 1 |
|
Envelope unflavored gelatin |
| 1/3 |
c |
Cold water |
| 1 1/3 |
c |
Hot water |
| 1/3 |
c |
Fresh lemon or lime juice |
| 4 |
tb |
Sugar; (or 6 packets |
|
|
; low-calorie |
|
|
; sweetener) |
|
|
Mall piece lemon peel; (yellow part, no |
|
|
; white pith) |
| 1/3 |
c |
Cold water |
| 1 |
|
Envelope unflavored gelatin |
| 1 2/3 |
c |
Skim milk or 1 percent milk |
| 2 |
tb |
High-quality unsweetened cocoa |
| 4 |
ts |
Sugar |
| 2 |
tb |
Whole milk; up to 4 |
INSTRUCTIONS
LEMONADE JELLO
FAUX CHOCOLATE BAVARIAN CREA
Combine all ingredients in a saucepan. If you want to make popsicles, bring
the mixture to a boil, turn down the heat and simmer for at least five
minutes (this gives the alcohol a chance to burn off). Turn off heat, let
the mixture stand for 10 minutes, strain out the solids and pour into
popsicle molds. Freeze. If you want to leave the alcohol in and make
granitas, don't let the mixture boil. Just summer for a few minutes to let
the flavors combine, let it stand, strain and freeze in ramekins.
Yield: 6 popsicles
LEMONADE JELLO:
Soak the gelatin in the cold water for 3 minutes. Add the hot water and
stir until the gelatin is dissolved. Add the juice and sugar and stir until
the sugar is dissolved. Refrigerate until set, about 3 hours, or longer.
FAUX CHOCOLATE BAVARIAN CREAM:
Soak the gelatin in the cold water for at least 3 minutes. Heat the milk in
a saucepan over medium heat just until bubbles begin to form around the
edge. Turn the heat as low as it will go, and add the cocoa and the sugar.
Stir until they dissolve. Add the gelatin to the milk mixture, and stir
until the gelatin also dissolved. Refrigerate until set, at least 3 hours.
Once the gelatin has set completely, put it in a blender with 2 tablespoons
of the milk. Blend until the mixture has a pudding-like consistency. If
necessary, add more milk. It's best if you serve it right away, but if you
have to wait, just give it a quick blend just beforehand to mix in any
ingredients that may have separated out.
Converted by MC_Buster.
Per serving: 1706 Calories (kcal); 1g Total Fat; (1% calories from fat);
16g Protein; 296g Carbohydrate; 4mg Cholesterol; 964mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
18 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #IN0005
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”