I first saw rainbow gelatin dessert when I was invited to a potluck held by a Japanese acquaintance. After that, almost every Japanese event I went to, I was delighted by the dessert. When my son was small, he would ask me to make it for him.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
There are varieties of fruit flavored or unflavored instant gelatin powders available all over the world. If sugar substituted packets are used, this dessert will be the lowest calorie dessert available! The sky is the limit as to numerous colorful varieties you can make. Using unflavored packets and fruit juice(s) is also an option. Generally, using unflavored gelatin and dairy or non-dairy milk for the white layer in-between the colors would make the rainbow gelatin stand out more.
Vegan Option: Read to see how to substitute → agar-agar for gelatin.
The key tips for making rainbow gelatin dessert are:
♦ For easier handling, make the rainbow gelatin in a small dish such as 20 cm / 8” square, 6 cups capacity Pyrex, which is good for 5 layers (3 colors and 2 whites). If wider dish is used, more servings can be made. (In the photo seen, 4 colors and 3 whites.)
◊ Whatever quantity of liquid the box calls for — use only half the amount for this finger-food dessert.
To make one cup per color, use the quantity of gelatin powder called for equivalent 2 cups of liquid, but use only one cup (per layer/color).
♦ Have as many heat-safe bowls ready as the number of colors you are planning to use. One larger bowl (x2 or x3) for the white/milk gelatin.
◊ Prepare all colors at once with hot liquid, and have them ready. They will cool together and processing in-and-out of refrigerator (for each color/step) is quicker.
♦ Let each color/layer set completely before next fairly cooled color/layer is poured.
◊ Level/flat shelf in the refrigerator is the key point. If the shelf is not level, use some kind of wedges (i.e. folded paper towel) to even the dish.
♦ To remove the gelatin from the mold, insert a thin, long knife all the way down the edge and run it around the mold. Then, dip the dish very briefly (seconds) in warm water. Rotate the dish to make sure the gelatin is loose. Once the gelatin slides/moves in the dish, invert a very smooth/flat plate or cutting board over the dish and flip. Cut the gelatin in size/shape that will remain sturdy.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?