I have been wanting to make this for a while but needed a lot of time to prep it and chill it so I waited for the holiday weekend. It worked out great to have for today since it is a low-fat dessert and a guilt-free dessert to ring in the new year with. From the outside, the layers didn’t appear as defined as I would have liked but the inside didn’t disappoint.
A spiked version using vodka can be made for a grown-up party. (My husband says, “for people who want to puke rainbows later.”) The website where I found this recipe publishes the vodka version. I made a virgin rainbow.
Very impressive and festive. It took a long time but it was worth it. The taste isn’t fabulous but I think the overall look of it kind of makes up for the bland taste of the jello. I wish the sun were shining today so I could have got some really good shots of my chunks of rainbow in my kitchen. But then again, I think that’s probably another reason why I made it. As we head into January and the dreary winter months here in Minnesota, everyone could use a little rainbow in their kitchen.
Rainbow Ribbon Salad
From: jellyshottestkitchen viaRock-UR-Party by Tablespoon
- 4 1/2 cups water, divided
- 6 3 oz packages flavored gelatin dessert mix
- 3 envelopes plain gelatin (6 tsp gelatin powder, divided)
- 3 cups flavored rum or vodka, divided (I used water)
- 1 1/8 cup vanilla yogurt, divided (I used cool whip)
- Place the bottle of liquor in the freezer for several hours before beginning recipe.
- Lightly spray bundt pan or gelatin mold with non stick cooking spray. (I used a 10 cup bundt pan.) Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
- Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved. (I find the sugar free mix dissolves much faster than the regular!).
- Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.
- Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important – if the layers set up too much, the next layer won’t bond appropriated.
- Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!
- Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator Refrigerate about 15 minutes or until gelatin is set but not firm (Again, it should stick to finger when touched.) As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.
- Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
- After completing all the layers, refrigerate the gelatin overnight. To unmold, fill a larger container or clean sink with warm water (not too hot!). With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert. Viola!