Showing posts with label gelatin. Show all posts
Showing posts with label gelatin. Show all posts

Thursday, May 7, 2015

Raspberry-Lemonade Jellies

I was working with this recipe a few weeks ago when I was trying to make jelly beans. While the jelly beans didn't work out very well (total fail actually), this recipe was a complete winner!


The original recipe was a plain lemonade recipe, but I've been meaning to try out more of the candy oils that I bought from LorAnn Oils. If you want to go more natural, you can leave out the raspberry candy oil and use just the lemon juice to flavor the candies.


This is actually the second batch of gummies that I made. I tried coloring the first batch with two different kinds of food coloring. Rather than resulting in a pretty pink color, the food coloring pooled up and streaked through the liquid candy mixture. Both liquid and powdered food coloring did absolutely nothing. The moral of the first batch? Don't try to color these candies, it just won't work.


The flavor of these gummies is out of this world! The raspberry candy oil adds the right amount of sweetness to a very tart lemon base. This recipe would probably also work really well with a bunch of different fruit juices. I'm thinking that a watermelon candy would be amazing for the summer!


What kind of gummy candy would you like to see on WITK? This recipe was so quick and easy, I can see making it time and time again.

One Year Ago: I didn't blog at all in May or June last year! Insane!
Two Years Ago: Roquefort Potatoes
Three Years Ago: Thai Chicken Salad
Four Years Ago: 3 Musketeers Bars

Monday, February 28, 2011

Coconut Panna Cotta & Key Lime Gelee

This month’s Daring Bakers consisted of two recipes that I had never made before. In fact, these recipes had never dawned on me before. I’m not a huge fan of chilled desserts. I like my desserts warm from the oven, topped with ice cream. You will rarely find puddings, gelatins or flans in my fridge. Two factors of this particular challenge seemed serendipitous. First, I’ve been working with a lot of gelatin in the past few weeks. I had just stocked up on Knox gelatin before our February challenge arrived. Second, I actually had panna cotta, for the first time in my life, on January 28th.



Boyfriend and I were in New York City four weeks ago apartment hunting. After a long and fruitless day of looking at either mediocre apartments or overpriced ones, we headed to the Meatpacking district for dinner. It was the beginning of restaurant week and we decided to try Ajna Bar on Little 12th Street. The most recent snowfall had made crossing intersections (in cute shoes nonetheless) very, very difficult. Also, if you are familiar with this particular section of Manhattan, you know the streets are cobbled. Cobbled streets, covered in several inches of slush, are a cute shoe-wearing girls nightmare. Boyfriend also refused to carry me across the street. Bad boyfriend.


We made it to Anja bar and were greeted with a burst of warm air and dark corridor. Once we were seated we had to take a minute to absorb all of the things going on around us. The restaurant is huge, with an equally large wait staff. There are huge columns, carved into dragons, candles galore and what I’m pretty sure was an aquarium filled with jellyfish. All the crazy décor aside, the meal was actually pretty delicious. (I’d highly recommend their shrimp curry.) The perfect ending to the meal was their Thai tea panna cotta. Smooth and creamy panna cotta buried beneath a layer of cool whipped cream and chocolate crunch.  Perfect.


For my panna cotta, I decided to go a little more south, and less east, for my influence. Key lime is one of my favorite flavors and with this being the season of citrus I was able to get some good ones! Just don’t skimp on the fat in this panna cotta recipe. If you go with lite coconut milk you will likely wind up with a panna cotta that won’t set. Give this a try and enjoy a little summer on a plate.

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestlé Florentine Cookies.  Since Giadas recipe called for honey, and I hate honey, I went in another direction.  The florentine cookies weren't anything to write home about, so I omitted the recipe.  You can find it on the Nestle website.


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