Type what you have

Ingredients

• ✓ gelatin
• raspberry
• confectioners' sugar
• orange juice
• heavy cream
• vanilla sugar
• lemon juice

Instructions

1. 1 Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
2. 2 Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
3. 3 Remove from the stove, allow to cool slightly, then mix with raspberry purée.
4. 4 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry purée. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with the reserved raspberries.

By sanne

Ingredients

• ✓ gelatin
• water
• heavy cream
• white sugar
• lemon peel
• kosher salt
• vanilla extract
• buttermilk
• lemon juice

Instructions

1. 1 Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
2. 2 Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
3. 3 Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.

By John Mitzewich

Ingredients

• ✓ gelatin
• pork sausage
• cheddar cheese
• almond flour
• coconut flour
• egg
• baking powder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with parchment paper.
2. 2 Combine sausage, Cheddar cheese, almond flour, coconut flour, gelatin, egg, and baking powder in a large bowl. Mix to combine using your hands, a stand mixer, or a food processor. Form mixture into uniformly-sized balls (about 1 ½-inch diameter) and place on the prepared pan.
3. 3 Bake in the preheated oven until cooked through, 23 to 28 minutes. Remove sausage balls and let cool on the pan until oil is reabsorbed, about 5 minutes.

By Mary Hillegass

Ingredients

• ✓ gelatin
• coconut oil cooking spray
• water
• coconut sugar
• active dry yeast
• avocado oil
• salt
• italian seasoning
• cassava flour
• arrowroot powder

Instructions

1. 1 Preheat grill for medium heat and lightly grease the grate.
2. 2 Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
3. 3 Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
4. 4 Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
5. 5 Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.

By Back Porch Paleo

Ingredients

• ✓ gelatin
• water
• white sugar
• yeast
• gluten-free flour blend
• rice flour
• italian seasoning
• xanthan gum
• salt
• apple cider vinegar
• olive oil

Instructions

1. 1 Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
4. 4 Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
5. 5 Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

By Allen Seidman

Ingredients

• ✓ gelatin
• graham cracker crumb
• butter
• cream cheese
• white sugar
• sugar
• mascarpone cheese
• matcha green tea powder
• heavy cream
• water
• confectioners' sugar
• strawberry

Instructions

1. 1 Stir graham cracker crumbs and melted butter together in a bowl until moistened; press crumb mixture evenly into the bottom of a 7-inch round springform pan. Place pan in refrigerator until cold, about 20 minutes.
2. 2 Beat cream cheese and 6 tablespoons plus 1 teaspoon sugar together in a bowl with an electric mixer until smooth; beat in mascarpone cheese. Stir 3 tablespoons green tea powder into cheese mixture.
3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream into cream cheese mixture.
4. 4 Stir gelatin into warm water in a small bowl until dissolved. Stir gelatin mixture into cream cheese mixture; pour mixture over refrigerated graham cracker crust. Chill in the refrigerator until firm, at least 4 hours.
5. 5 Dust top of tiramisu with green tea powder and confectioners' sugar; decorate with sliced strawberries.

By Miho

Ingredients

• ✓ gelatin
• pork tenderloin
• butter
• pork trimmings
• chicken broth
• water
• salt
• black pepper
• all purpose flour
• sage
• prosciutto
• olive oil
• white wine

Instructions

1. 1 Remove silvery membrane from tenderloin with a sharp knife; reserve trimmings. Cut the small "head" pieces of tenderloin where there is a natural separation; reserve. (This is optional.) Chop reserved trimmings very fine; set aside.
2. 2 Cut tenderloin in half crosswise to make 2 equal portions. Cut each half in half lengthwise to make 4 pieces. Transfer to a bowl; refrigerate until needed.
3. 3 Melt butter in a pot over medium-high heat. Add reserved trimmings; cook and stir until caramelized and nicely browned, 4 to 5 minutes. Stir in broth and gelatin, then stir in water; simmer and stir over medium or medium-low heat until liquid is reduced by half, about 1 ½ hours. Add more water if it reduces too quickly.
4. 4 Meanwhile, place pork sections between two pieces of heavy plastic wrap on a solid, level surface. Firmly pound to a thickness of about ¼- to ⅛-inch thick. Remove top sheet of plastic wrap; flip each piece pork. Season generously with salt and black pepper; dust very lightly with about 2 teaspoons flour. Flip each piece pork; sprinkle with black pepper. Press 3 sage leaves onto surface of each piece pork; cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
5. 5 Return sheet of plastic wrap over pork; pound very lightly to make sure prosciutto sticks to pork pieces. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
6. 6 Strain pork broth into a bowl; discard solids.
7. 7 Heat olive oil in a skillet over high heat until shimmering. Place pork pieces into the skillet, prosciutto-side down; cook about 3 minutes. Carefully flip pieces; cook 1 minute more. Remove skillet from the heat. Transfer pork to warm serving plates.
8. 8 Blot excess oil from the skillet with paper towels. Add wine and pork broth; cook over high heat until thickens and reduces by about half, 4 to 5 minutes.
9. 9 Spoon hot sauce over pork.

By John Mitzewich

Ingredients

• ✓ gelatin
• beef tenderloin
• salt
• black pepper
• garlic
• thyme
• rosemary
• butter
• olive oil
• red wine
• water
• salt
• black pepper

Instructions

1. 1 Trim and tie tenderloin together with kitchen twine the night before cooking. Combine salt and pepper in a bowl and season tenderloin on all sides. Place on a baking rack set over a cookie sheet and allow to rest, uncovered, in the refrigerator overnight.
2. 2 The next morning place tenderloin, garlic, thyme, and rosemary into a sous vide vacuum bag and seal using a vacuum sealer. Refrigerate until you are ready to sous vide.
3. 3 Attach sous vide cooker to a heat-proof container of water and set temperature to 133 degrees F (56 degrees C). Sous vide until tenderloin has reached the desired temperature, 2 1/2 to 3 hours, depending on thickness.
4. 4 About 30 minutes pour water in a metal bowl and sprinkle gelatin powder on top. Allow to sit for 30 minutes until gelatin blooms. Set on top of a double boiler over simmering water and stir until a clear liquid forms. Do not allow to boil.
5. 5 Remove tenderloin from sous vide, pat dry, and let rest while preparing the gravy.
6. 6 Pour au jus liquids from the sous vide bag into a sauce pan. Stir in 1 to 2 tablespoons butter and red wine. Add as much of the bloomed gelatin as you like depending on desired thickness and whisk until well combined. Season gravy with salt, pepper, and herbs to taste.
7. 7 Heat cast iron pan to medium-high. Brush tenderloin with olive oil and sear in the hot pan until browned all over, 1 to 2 minutes per side. Melt extra butter in the pan as desired. Remove from pan, tent with foil, and allow to rest for 5 to 10 minutes.
8. 8 Slice tenderloin and serve with gravy.

By Nicole Leonard

Ingredients

• ✓ gelatin
• water
• fruit flavored gelatin mix

Instructions

1. 1 Stir water and both gelatins together in a saucepan until a dough forms. Warm over medium heat until melted.
2. 2 Pour mixture into candy molds or onto a rimmed baking sheet. Freeze until firm, about 10 minutes.
3. 3 Unmold candies, or cut shapes with cookie cutters.

By Bliss22

Ingredients

• ✓ gelatin
• water
• water
• lemon juice
• white sugar
• egg white

Instructions

1. 1 Sprinkle gelatin over cold water and let rest until water is absorbed, 5 minutes.
2. 2 In a bowl, combine gelatin, boiling water, lemon juice and sugar, stirring until sugar is dissolved. Chill in refrigerator, stirring occasionally, until mixture coats the back of a metal spoon.
3. 3 Beat egg whites until stiff. Beat lemon mixture until frothy. Fold egg whites into lemon mixture until mixture holds together. Pour into greased molds and chill until set.

By Sara

Ingredients

• ✓ gelatin
• heavy cream
• confectioners' sugar
• water

Instructions

1. 1 Whip cream with confectioners' sugar until soft peaks form. Dissolve gelatin in water over low heat. Remove from heat, allow to cool slightly, then whip into cream until stiff peaks form.

By Cathy

Ingredients

• ✓ gelatin
• pumpkin puree
• white sugar
• pumpkin pie spice

Instructions

1. 1 In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
2. 2 Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
3. 3 Transfer to sterile containers, and chill in the refrigerator until serving.

By Sara

Ingredients

• ✓ gelatin
• water
• watermelon
• lime juice
• honey

Instructions

1. 1 Pour water into a small, microwave-safe bowl. Sprinkle gelatin over the water and allow to soften for 2 minutes. Microwave on High for 40 seconds, then stir. Let stand again for 2 more minutes, and stir until smooth.
2. 2 Place one cup of the cubed watermelon into the bowl of a blender along with the lime juice and honey. Pour in the melted gelatin, and process until smooth. Add the watermelon a cup at a time, processing until smooth after each addition.
3. 3 Pour the mixture into an 8x8 inch square dish. Place into the freezer and freeze until almost firm. Transfer into a chilled bowl, then beat with an electric mixer until the mixture is fluffy, and bright pink. Scoop into serving dishes, then return to the freezer and freeze until firm. Remove from the freezer 15-20 minutes before serving.

By isaramos

Ingredients

• ✓ gelatin
• water
• irish cream liqueur
• coffee

Instructions

1. 1 Sprinkle ½ package unflavored gelatin into a heat-resistant bowl; pour boiling water on top, stirring to dissolve. Add ¼ cup Irish cream liqueur; stir until well incorporated. Pour Irish cream mixture halfway into 8 shot glasses; refrigerate until set, 2 to 4 hours.
2. 2 Sprinkle remaining ½ package unflavored gelatin into a heat-resistant bowl; pour boiling coffee on top, stirring to dissolve. Add ¼ cup Irish cream liqueur; stir until well incorporated. Pour coffee mixture into the 8 half-filled shot glasses. Return to the refrigerator; chill until set, 2 to 4 hours more.

By Yoly

Ingredients

• ✓ gelatin
• brown sugar
• egg yolk
• milk
• water
• green tea powder
• heavy cream

Instructions

1. 1 Dissolve gelatin in 4 tablespoons hot water in a bowl. Set aside.
2. 2 Mix brown sugar and egg yolks together in a medium bowl. Set aside.
3. 3 Heat milk in a saucepan over low heat, about 5 minutes. Stir in gelatin mixture until dissolved, making sure not to overheat milk. Remove from heat. Pour milk mixture into egg mixture gradually, stirring well.
4. 4 Mix 2 tablespoons hot water and green tea powder together in a bowl. Set bowl of gelatin mixture on top of a bowl filled with ice water; stir matcha paste into mixture as it cools.
5. 5 Whip heavy cream in a bowl using an electric mixer until firm but not yet forming peaks, about 3 minutes. Add to matcha mixture; stir well until fully incorporated, about 1 minute.
6. 6 Pour mousse evenly into 8 serving glasses. Chill in the refrigerator at least 2 hours.

By Poe Limkul

Ingredients

• ✓ gelatin
• water
• coffee
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Stir gelatin and hot water together in a small bowl until gelatin dissolves; pour into a saucepan. Stir in coffee and sugar; bring to a boil over high heat.
3. 3 Pour coffee mixture into a shallow, 9-inch square baking dish. Chill in the refrigerator until solidified, 6 to 7 hours.
4. 4 Cut coffee jelly into cubes to serve.
5. 5 Enjoy!

By Sarah

Ingredients

• ✓ gelatin
• water
• vegetable juice
• worcestershire sauce
• garlic
• bay leaf
• onion
• celery

Instructions

1. 1 Fully dissolve gelatin in boiling water in a mixing bowl.
2. 2 Combine vegetable juice, Worcestershire sauce, cloves, and bay leaf in a saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes. Remove and discard the bay leaf and cloves.
3. 3 Stir onion and celery into vegetable juice.
4. 4 Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
5. 5 Refrigerate until set completely, about 1 hour.

By Barbara Zavadil

Ingredients

• ✓ gelatin
• water
• milk
• egg
• white sugar
• salt
• vanilla extract
• heavy cream
• coconut

Instructions

1. 1 Sprinkle the gelatin over the cold water and set aside to soften for 10 minutes. In a saucepan over medium-high heat, bring the milk just to the boiling point.
2. 2 Whisk the egg yolks with the sugar and salt. In a steady stream, pour the hot milk into the egg yolks, whisking constantly.
3. 3 Add the softened gelatin to the hot custard and stir until fully dissolved. Stir in the vanilla extract. Let the mixture cool to room temperature.
4. 4 Preheat an oven to 350 degrees F (175 degrees C). Toast the coconut on a baking sheet until golden, about 4 minutes, stirring once or twice. (You may use a toaster oven for this step). Transfer to a plate to cool, reserving about 1 tablespoon toasted coconut for garnishing.
5. 5 Whip the egg whites until medium-stiff peaks form; gently fold the egg whites into the cooled custard mixture.
6. 6 Whip the cream until medium-stiff peaks form. Fold the cream into the custard mixture, along with the toasted coconut. Pour the Bavarian cream into serving glasses and chill for at least three hours before serving. Garnish with the reserved toasted coconut.

By cezar

Ingredients

• ✓ gelatin
• water
• almond extract
• water
• white sugar
• strawberry
• grape
• cantaloupe

Instructions

1. 1 Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.
2. 2 Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits.

By Sadie

Ingredients

• ✓ gelatin
• pie shell
• strawberry
• strawberry yogurt
• whipped topping

Instructions

1. 1 Place strawberries and yogurt in a blender or food processor. Blend until strawberries are in small chunks.
2. 2 In a large bowl, mix together whipped topping and gelatin. Stir in strawberry mixture. Pour mixture into baked pastry shell and chill overnight.

By Celia

Ingredients

• ✓ gelatin
• water
• water
• orange juice
• orange zest
• lemon zest
• white sugar
• lemon juice
• salt

Instructions

1. 1 In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
2. 2 To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
3. 3 Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
4. 4 Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.

By Kim

Ingredients

• ✓ gelatin
• cooking spray
• lemon juice
• white sugar

Instructions

1. 1 Line bottom and sides of a large baking pan with aluminum foil; coat generously with cooking spray. Coat both sides of a spatula with cooking spray. Set aside.
2. 2 Pour ¾ cup lemon juice into a large bowl; sprinkle gelatin evenly on top. Do not stir. Set aside until gelatin forms, about 15 minutes.
3. 3 Meanwhile, combine 3 cups sugar and remaining ¾ cup lemon juice in a large saucepan over medium heat; attach a candy thermometer to the saucepan and stir until sugar has dissolved, 3 to 5 minutes. Increase heat until mixture reaches a low boil; boil until thermometer reads 240 degrees F (115 degrees C), 12 to 15 minutes. Remove from heat. (The liquid will bubble a lot; you may need to remove the saucepan from the heat to let the bubbles settle, so you can see if the sugar has melted.)
4. 4 Slowly pour sugar mixture into gelatin, while beating with an electric mixer on low. Gradually increase speed to medium-high; beat until batter ribbons that drip from beaters take 2 seconds to sink back into the bowl, 10 to 15 minutes. Pour marshmallow batter into the prepared pan, smoothing the surface with the prepared spatula to flatten. Set marshmallow aside, uncovered, until completely set, 3 hours to overnight.
5. 5 Cover a flat surface larger than marshmallow slab with remaining 1 ½ cups sugar; sprinkle some sugar on top of marshmallow and spread around. Carefully loosen marshmallow from the pan; invert onto sugar-covered surface.
6. 6 Cut marshmallows into desired shapes; dust all sides with sugar as you work.

By Mackenzie Schieck

Ingredients

• ✓ gelatin
• water
• lemon
• sugar
• lemon vodka
• turbinado sugar

Instructions

1. 1 Heat water, lemon wedges, and white sugar in a large saucepan over medium heat. Simmer until sugar is dissolved, mashing lemons often to release juice and oils.
2. 2 Cook and stir lemon mixture for 5 minutes more, then remove from heat and allow to cool slightly. Strain lemon pieces from saucepan.
3. 3 Sprinkle gelatin into saucepan.
4. 4 Heat syrup and gelatin mixture over low heat until gelatin dissolves, 5 to 10 minutes.
5. 5 Remove from heat and allow to cool for 15 minutes. Pour lemon vodka into gelatin mixture and stir well.
6. 6 Pour mixture into a 9x13-inch baking pan; refrigerate until set, at least 6 hours.
7. 7 Run a sharp knife under hot water; cut gelatin into cubes with knife and sprinkle cubes with turbinado sugar before serving.

By RainbowJewels

Ingredients

• ✓ gelatin
• water
• white sugar
• strawberry
• egg white
• cream of tartar
• white sugar
• heavy cream
• pie crust

Instructions

1. 1 Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
2. 2 Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.
3. 3 Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.
4. 4 Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.
5. 5 The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.

By Cindy B

Ingredients

• ✓ gelatin
• cinnamon
• ginger
• nutmeg
• salt
• sweetened condensed milk
• egg
• pumpkin puree
• graham cracker crust

Instructions

1. 1 Combine gelatin, cinnamon, ginger, nutmeg, and salt in a heavy saucepan; stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly until gelatin dissolves and mixture thickens, about 10 minutes. Remove from heat.
2. 2 Stir in pumpkin until thoroughly combined; pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

By Kimberley

Ingredients

• ✓ gelatin
• chicken
• sweet pickle
• mayonnaise
• cream cheese
• cream of mushroom soup

Instructions

1. 1 In a large pot, boil chicken until done, drain and cool. Remove skin and bones and chop meat into small pieces. In a bowl, combine chicken, pickles and mayonnaise.
2. 2 In a saucepan, heat soup and gelatin until gelatin dissolves. Remove from heat and add cream cheese. Stir until smooth.
3. 3 Add chicken, pickles and mayonnaise to cream cheese mixture and mix until smooth. Pour into a greased mold and chill until firm.

By Fay

Ingredients

• ✓ gelatin
• water
• white sugar
• cornstarch
• egg
• milk
• vanilla ice cream
• vanilla extract
• heavy cream
• pie crust

Instructions

1. 1 Soften gelatin in cold water. Scald the milk.
2. 2 In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
3. 3 Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
4. 4 Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.

By ETHELMERTZ

Ingredients

• ✓ gelatin
• confectioners' sugar
• white sugar
• corn syrup
• water
• egg white
• vanilla extract

Instructions

1. 1 Dust a 9x9 inch square dish generously with confectioners' sugar.
2. 2 In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
3. 3 While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
4. 4 In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.

By Emily B

Ingredients

• ✓ gelatin
• water
• lemon gelatin mix
• gin
• sparkling wine
• red food coloring

Instructions

1. 1 Pour boiling water over lemon-flavored gelatin in a glass measuring cup; stir to combine. Stir in gin. Pour mixture into sixteen 2-ounce cups. Arrange cups in muffin tins, tilted to one side.
2. 2 Refrigerate until set, about 4 hours.
3. 3 Combine 1 1/4 cup sparkling wine and unflavored gelatin in a small pot. Let sit, about 3 minutes. Heat over low heat, stirring constantly, until gelatin is dissolved, 3 to 5 minutes. Add remaining 1/2 cup wine and food coloring; stir to combine.
4. 4 Remove muffin tins from refrigerator. Set cups upright; pour wine mixture over lemon mixture.
5. 5 Return to the refrigerator and chill until set, about 4 hours.

By gnomeygoose

Ingredients

• ✓ gelatin
• cream cheese
• white sugar
• water
• milk
• lemon juice
• vanilla extract
• whipped topping

Instructions

1. 1 In a medium bowl, beat cream cheese and sugar until smooth and well blended.
2. 2 In a separate bowl, dissolve gelatin in boiling water; cool slightly, then stir into cream cheese mixture along with milk, lemon juice, and vanilla. Fold in whipped topping. Pour into a mold if desired, and refrigerate until set, about 3 hours.

By Christine Dwyer Steffie