Breaking Free From the Jell-O Mold
The rest of this holiday season, I am not baking a single pie, cookie, or cake. I am making only Jell-O, and I am going to blow people’s minds.
Having a potluck? I’m bringing seven-layer rainbow jellies. A dinner party? It’s the amber and ivory sherry tres leches gelatinas from the book Oaxaca by Bricia Lopez. Brunch? I’ll make Mexican dessert expert Fany Gerson’s gelatina de naranja con leche, a Creamsicle for a crowd prepared with fresh citrus, milk, and a split vanilla bean.
The luckiest guests of all get Gerson’s version of gelatina de mosaico, an amazing, multicolor all-gelatin cake made with a trio of fruity gelatins (such as mango, pineapple, and passion fruit) that are cut into cubes and suspended in a tres leches gelatin base. When cu...