Gelatine Easter Eggs is a traditional American recipe for classic dessert of coloured milk and gelatine eggs nestled on a bed of lime jelly (jell-o) which is presented as an Easter centrepiece. The full recipe is presented here and I hope you enjoy this classic American version of: Gelatine Easter Eggs.
Go to the printable version of the recipe
1.2l (5 cups) milk
1 tsp food flavouring (lemon, orange, almond)
250ml (1 cup) cold water
200g (1 cup) granulated sugar<br/>
2 small boxes lime-flavoured gelatine (jelly or jell-o), prepared as directed
fool colouring (your choice)
When you are ready to use set the eggs shells in empty egg cartons with the hole side uppermost. Mix the gelatine with cold water to dissolve then place the milk in a pan and heat until just barely warm. Add the sugar and stir until dissolved then add the gelatine water and heat until completely dissolved. Take off the heat then stir-in the flavouring.
Divide the mixture between several bowls and add a drop of food colouring to each (pastel shades are best and most traditional). Allow to cool until just at the point of setting then pour the mixtures into the egg shells. Allow to set then transfer to the refrigerator and chill over night.
The following day prepare the lime jelly (jell-o) as directed on the packets. Transfer the mixture to the bottom of a glass serving bowl and put aside to set.Remove the eggs from the refrigerator and carefully crack the shells. Peel very carefully to remove the shells then set on the green jelly base. Use as a table centrepiece and eat with ice cream as a dessert.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Go to the printable version of the recipe
Gelatine Easter Eggs Recipe
Ingredients:
5 envelopes gelatine (35g powdered gelatine)1.2l (5 cups) milk
1 tsp food flavouring (lemon, orange, almond)
250ml (1 cup) cold water
200g (1 cup) granulated sugar<br/>
2 small boxes lime-flavoured gelatine (jelly or jell-o), prepared as directed
fool colouring (your choice)
Method:
These jelly (gelatin/gelatine) eggs are shaped inside discarded egg shells, so, before Easter comes around start shaving egg shells. If you are going to use an egg for baking, instead of cracking it as you would normally, chip open at the wide end then remove the egg. Rinse the empty shell under cold water and clean out any membranes. Dry thoroughly then store carefully in a dry place.When you are ready to use set the eggs shells in empty egg cartons with the hole side uppermost. Mix the gelatine with cold water to dissolve then place the milk in a pan and heat until just barely warm. Add the sugar and stir until dissolved then add the gelatine water and heat until completely dissolved. Take off the heat then stir-in the flavouring.
Divide the mixture between several bowls and add a drop of food colouring to each (pastel shades are best and most traditional). Allow to cool until just at the point of setting then pour the mixtures into the egg shells. Allow to set then transfer to the refrigerator and chill over night.
The following day prepare the lime jelly (jell-o) as directed on the packets. Transfer the mixture to the bottom of a glass serving bowl and put aside to set.Remove the eggs from the refrigerator and carefully crack the shells. Peel very carefully to remove the shells then set on the green jelly base. Use as a table centrepiece and eat with ice cream as a dessert.
Printable version of the Recipe
america, easter, dessert, jell-o, kids
dessert
America
Gelatine Easter Eggs
https://fabulousfusionfood.blogspot.com/2019/04/gelatine-easter-eggs-recipe.html
Gelatine Easter Eggs. This is a classic American recipe for Easter gelatin (jell-o) eggs nestled in a lime jell-o base that are always a hit with kids.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpk02LhueYaexc1nx2RY4dX7iLDAoHjSdb6tb56x8JG_YosWWyUu1rWMQa-DFWIIYTF6tZFNbH0J-KKSucs5PJ81iW4d21KQVZvBiLVSa90SErq_JlUpnl_6cijRP6Kv-sQfxrxE1aPs/s1600/jell-o-easter-eggs.png
2019-04-19
Yield: 12
Gelatine Easter Eggs
Gelatine Easter Eggs. This is a classic American recipe for Easter gelatin (jell-o) eggs nestled in a lime jell-o base that are always a hit with kids.
prep time: 180 mins
cook time: 40 mins
total time: 120 mins
Ingredients:
- 5 envelopes gelatine (35g powdered gelatine)
- 1.2l (5 cups) milk
- 1 tsp food flavouring (lemon, orange, almond)
- 250ml (1 cup) cold water
- 200g (1 cup) granulated sugar
- 2 small boxes lime-flavoured gelatine (jelly or jell-o), prepared as directed
- food colouring (your choice)
Method:
- These jelly (gelatine) eggs are shaped inside discarded egg shells, so, before Easter comes around start shaving egg shells. If you are going to use an egg for baking, instead of cracking it as you would normally, chip open at the wide end then remove the egg. Rinse the empty shell under cold water and clean out any membranes. Dry thoroughly then store carefully in a dry place.
- When you are ready to use set the eggs shells in empty egg cartons with the hole side uppermost. Mix the gelatine with cold water to dissolve then place the milk in a pan and heat until just barely warm. Add the sugar and stir until dissolved then add the gelatine water and heat until completely dissolved. Take off the heat then stir-in the flavouring.
- Divide the mixture between several bowls and add a drop of food colouring to each (pastel shades are best and most traditional). Allow to cool until just at the point of setting then pour the mixtures into the egg shells. Allow to set then transfer to the refrigerator and chill over night.
- The following day prepare the lime jelly (jell-o) as directed on the packets. Transfer the mixture to the bottom of a glass serving bowl and put aside to set.Remove the eggs from the refrigerator and carefully crack the shells. Peel very carefully to remove the shells then set on the green jelly base. Use as a table centrepiece and eat with ice cream as a dessert.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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