Best Pink Bonnet Gelatin Recipes

Wine Gelatin with Custard image

Provided by BeachGirl

Categories Gelatin

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup sugar
3 tablespoons all-purpose flour
1 quart skim milk
3 whole eggs, lightly beaten
1 teaspoon vanilla extract
2 3/4 cups water, divided (approximate)
2 (1/4 ounce) envelopes unflavored gelatin
3 lemons, juice of
1 cup port wine or 1 cup red wine
1/2-3/4 cup sugar (to taste)
1 drop red food coloring (optional)
1/4 teaspoon ground nutmeg

Steps:

WINE GELATIN: In a 2-quart bowl add 1 cup cold water.
Sprinkle gelatin over water and stir to soften and slightly dissolve gelatin.
To a measuring cup, add lemon juice and enough water to make 2 cups and add sugar, and heat until sugar is dissolved.
Pour mixture over gelatin.
Add port wine.
If you want a little more color, add a drop of red food coloring.
Stir to mix well and pour into and 8x8-inch glass baking dish.
Cover and chill.
Before serving, cut into 3/4-inch cubes by cutting it as a checkerboard.
Using a spatula, release cubes from sides and bottom of glass dish.
NOTE: Amount of sugar for gelatin mixture will be determined by the sweetness of wine.
CUSTARD: In saucepan, mix sugar and flour together, stirring to mix well.
Stir milk and eggs together.
Gradually pour egg mixture into sugar mixture, stirring well.
Heat mixture over medium-high heat, constantly stirring with a whisk until it thickens enough to coat a spoon, about 5 minutes.
Remove from heat and stir in vanilla.
Cool slightly or chill.
TO SERVE: Spoon cubes of Wine Gelatin in stemmed glasses.
Spoon Custard on top and sprinkle with nutmeg.

Nutrition Facts : Calories 240.5, Fat 2, SaturatedFat 0.7, Cholesterol 72.2, Sodium 102.9, Carbohydrate 39.7, Fiber 0.2, Sugar 27.9, Protein 8.8

Pink Lemonade Gelatin Shots image

Provided by Vivian Chan

Time 8h30m

Yield 60 slices

Number Of Ingredients 5

3 tablespoons powdered unflavored gelatin
3/4 cup superfine or light brown sugar
10 large lemons
2 tablespoons cranberry juice cocktail
1 cup vodka or water

Steps:

Bring 1/2 cup water to a boil in a small saucepan over medium-high heat. Remove from the heat and add the gelatin, then whisk until fully dissolved. Add the sugar and whisk until fully dissolved. Let sit for 5 minutes.
Meanwhile, split each lemon in half lengthwise. Gently remove the pulp from the rinds to a small bowl, being careful not to tear the rinds; reserve the rinds. Mash the pulp until the lemon juice releases. Strain through a fine-mesh sieve and reserve 1 cup fresh juice. Discard the pulp.
Mix the lemon juice, cranberry juice and sugar-gelatin mixture in a large pitcher until combined. Add the vodka.
Place the lemon rind halves on a rimmed baking sheet and fill each with the gelatin mixture. Chill until fully set and the gelatin does not stick to your finger if you touch it, about 8 hours and up to overnight.
To serve, cut each lemon half into 3 slices.