Best Three Ring Mold Recipes

17 BEST JELLO MOLD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious jello mold recipe in 30 minutes or less!

RICE AND MUSHROOM RING

Steps:

• Combine the rice and 1 cup of water in a heavy-bottomed pot; bring to boil; reduce heat and simmer rice, cooking for 17 minutes, until it is tender.
• Rinse the mushrooms, and remove bottom of stems. In a food processor, process the mushrooms until they are in very small pieces.
• Heat the butter in a small nonstick pan, and saute the mushrooms over medium-low heat for a couple of minutes, until they release their juices. Remove from heat.
• Steam peas over hot water just a few minutes, until they are heated through.
• When rice is cooked, combine well with mushrooms, and season with salt and a little pepper. Place in small ring mold, and press down; then, turn out onto serving plate. Fill the center with peas. Or spoon the rice-mushroom mixture into a mound, make a depression in the center, and fill the depression with peas.

CHRISTMAS GELATIN RING

Steps:

• In a bowl, dissolve cherry gelatin in 1 cup boiling water. Drain pears, reserving 1 cup juice (discard remaining juice or save for another use). Stir pears and reserved juice into cherry gelatin. Pour into a 10-in. fluted tube pan or 3-qt. ring mold coated with cooking spray. Refrigerate until nearly set, about 1-1/4 hours., In a bowl, dissolve the lemon gelatin in 1 cup boiling water; refrigerate until slightly thickened. Beat in the cream cheese until blended. Pour over the cherry layer. , In another bowl, dissolve lime gelatin in remaining boiling water. Drain pineapple well, reserving juice. Add enough water to juice to measure 3/4 cup. Stir pineapple and reserved juice into lime gelatin; spoon over lemon layer. Refrigerate until firm. Unmold onto a serving plate.

CARROT RING

Steps:

• Combine the first seven ingredients. Pour into a well-greased 6-cup ring mold. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes; unmold onto a serving plate. Fill the center with peas.

MIRACLE RICE

Steps:

• For the rice: Preheat the oven to 425 degrees F.
• Butter the inside of a 10-inch nonstick ring mold very well all the way to the top. Coat the inside with the breadcrumbs, tapping out the excess, and set aside.
• Add the chicken broth to a medium saucepan along with the salt and 1 cup water. Bring to a boil over high heat. Add the rice and cook, stirring often, until the liquid is absorbed, the rice is just under al dente and the mixture is creamy, about 10 minutes.
• Place the mozzarella, Taleggio, Parmesan and garlic in a large bowl. Add the hot rice to the cheese mixture. Using a rubber spatula, stir well to combine until the cheeses are melted. Add the cream to moisten. Fold in the black pepper, scallions and lemon juice. Spoon the rice mixture into the prepared ring mold and press down to pack it in tightly. Place on a rimmed baking sheet and bake until lightly browned on top and bubbly, about 25 minutes.
• For the sauce: Meanwhile, combine the tomato puree, mascarpone, salt, basil and Parmesan rind in a medium skillet and bring to a simmer over medium heat. Simmer, stirring often, for about 15 minutes. Keep warm to serve.
• For the peas: Heat a medium skillet over medium-high heat. Add the oil and shallots to the skillet and cook until fragrant and beginning to soften, about 3 minutes. Add the peas and salt and cook until bright green and warmed through, another 5 minutes. Keep warm.
• To finish: Let the rice mold cool slightly for 10 to 15 minutes. Place a large, flat plate over the top of the mold and, using a kitchen towel as hot pads, carefully invert the rice onto the plate. Cover the entire rice ring with the slices of prosciutto cotto, leaving the hole open in the center. Spoon some of the peas into the center and decorate with Italian parsley sprigs, if using. To serve, use a serrated knife to cut slices. Serve with the peas and sauce.

CARROT RING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch ring mold.
• In a medium bowl, cream together butter and brown sugar. Blend in eggs and lemon juice. Gradually mix in flour, baking powder, baking soda, and salt. Fold in carrots. Transfer the mixture to the prepared ring mold.
• Bake 40 minutes in the preheated oven, until a knife inserted in the center comes out clean.

S'MORES CHOCOLATE MOUSSE

Steps:

• Crust: Preheat oven to 350 degrees. On a parchment-lined rimmed baking sheet, arrange eight 3-by-3-inch round ring molds. In a food processor, pulse graham crackers until finely ground. Add flour, salt, butter, and sugar; pulse to combine. Transfer mixture to another rimmed baking sheet and bake 10 minutes. Using a bench scraper or metal spatula, coarsely chop until no large clumps remain. Bake 10 minutes more. Remove and chop again; set aside to cool.
• Meanwhile, melt milk chocolate in a small heatproof bowl set over (not in) a pot of simmering water. Transfer graham cracker mixture to a large bowl. Add melted milk chocolate and stir to combine. Add 1/4 cup to each ring mold and press with a small spoon to pack tightly. Refrigerate until set.
• Mousse Filling: In a small bowl, sprinkle gelatin over 1 tablespoon cold water; let stand until softened, about 5 minutes. Melt semisweet chocolate and butter in a heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until smooth. Add gelatin mixture, stirring until dissolved. Remove from heat; add egg yolks and whisk until well combined. Let cool to room temperature.
• In a large bowl, whisk together egg whites and salt until stiff peaks form. Whisk one-third of egg-white mixture into semisweet-chocolate mixture; gently fold in remaining egg-white mixture. Gently fold in whipped cream. Divide mousse evenly among ring molds (about 1/4 cup each). Refrigerate until set, at least 2 hours.
• Meringue Topping: Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk constantly until sugar is dissolved, and mixture is warm to the touch and feels completely smooth when rubbed between fingertips. Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff (but not dry) peaks form. Add cornstarch and vanilla. Continue whisking until meringue is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), 6 to 8 minutes.
• Transfer meringue to a pastry bag fitted with a 1/2-inch round tip; pipe on top of mousse to fill mold. Using a small offset spatula, smooth meringue to make it flush with top of mold.
• Refrigerate until set, about 1 hour. Let stand at room temperature 5 minutes. To unmold, place ring mold on top of a narrow glass or spice jar; gently pull mold down. If necessary, briefly torch sides of molds with a kitchen torch to loosen (be careful not to overheat). Transfer to a heatproof plate. Repeat process with remaining molds. Use kitchen torch to brown tops of meringues. Serve immediately.

SWEDISH RICE RING

Steps:

• In a small bowl, sprinkle gelatin over cold water; set aside. In a small heavy saucepan, combine milk, rice, sugar and salt; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 15-20 minutes until rice is tender. Remove from heat; stir in gelatin mixture until completely dissolved. Refrigerate, covered, until partially set., In a bowl, beat cream until stiff peaks form. Fold into chilled rice mixture. Spoon into a 6-cup ring mold coated with cooking spray; refrigerate until firm, about 3 hours. Unmold onto a serving platter. Serve with strawberries.