Friday, January 20, 2012

Valentine Jelly Pops

Four little Valentines Jelly Pops, all in a row!

Hello all!  Hope 2012 is treating you kindly, and if not, hope you are taking the situation in hand and whacking the wayward year upside the head with your jelly shot pan!  And after all that pretty pretty talk, it's time for a topic change . . . to thoughts of love and smooching.  To Valentines . . .


I made these little jelly pops for Tablespoon.com last year, and thought they would be a festive little kick off to our JSTK holiday lineup.  (And yes, it's a diversionary tactic while I try to think of a good jelly shot for President's Day.  Its tough!  Any ideas!)   I find the little pops so adorable, but as we've discussed, I do have a weakness for jelly-on-a-stick.  (The recipe is kid-friendly, but of course, these jellies would be lovely in a higher octane as well - just prepare the layers with less water, and then add vodka or liqueur as the last step.)

Hope you enjoy!  I've got something fun planned for the weekend.  Here's a hint: it's based on an iconic, cream-filled dreamy cake-y delight.  Oh, and I'm adding booze.  Don't fuss - I'll have it posted before you know it!  

XOXOX

Michelle

Valentines Jelly Pops

Ingredients:

Red Layer
1/2 cup boiling water
1 3 oz package strawberry flavored gelatin dessert (sugar free dissolves very easily)
1/2 cup cold water

Pink Layer
1/2 cup cold water
1 1/2 envelopes plain gelatin
1 6 oz container strawberry yogurt

White Layer
1/3 cup cold water
1 envelope less 1/2 tsp plain gelatin
1/3 cup sweetened condensed milk
8 each wooden coffee stirrers, cut into 2 inch lengths for garnish, if desired

Instructions:
These pops are super cute whether they’re made in a silicon mold (I used this cute little baba mold), or set in a baking pan (I'd use a standard loaf pan - about 8" x 4") and cut into squares.  If using a silicone mold, prepare mold by spraying lightly with cooking spray, then wiping each mold cavity clean with a paper towel. This will leave a slight residue to aid in un-molding without affecting the taste or appearance of the jelly pops. If setting in a glass or non-reactive metal baking pan, no prep is needed.  The instructions below are for molds - so if you're setting in a pan, just pour in the layers!  

Red Layer: Dissolve strawberry gelatin in boiling water. Add cold water. Pour 1 tsp. of the gelatin into each mold cavity. Refrigerate until firm but not fully set (should be fairly firm, but still slightly sticky when touched - about 20 minutes). While the red layer is chilling, prepare Pink Layer.

Pink Layer: Pour water into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat and stir in yogurt. Allow to cool to room temperature – you may want to pop the gelatin in the fridge or freezer for a minute or two to help it along. Pour 1 tbsp into each mold cavity. Refrigerate until firm but not fully set (should be fairly firm, but still slightly sticky when touched - about 15 to 20 minutes). While the pink layer is chilling, Prepare White Layer.

White Layer: Pour water into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Stir in the sweetened condensed milk. Allow to cool to room temperature. Pour approximately 2 tsp. into each mold cavity.

Refrigerate several hours or overnight, until fully set. (Overnight is ideal as it allows the layers to fully bond.) Garnish each jelly pop with a coffee stirrer segment to make the “popsicle” handle, if desired.

Makes about 15 jellies.  

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