| 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.
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