Fourth of July Jello

Happy Fourth of July, everyone!

Tomorrow we go up to Redstone for their annual parade. The kids get to ride in the parade and there are all kinds of games and fun, pies and picnics. A real old-fashioned small-town Fourth of July!

My friend Angelique (who is an amazing cook, by the way) made these for her Fourth of July party one year and they are delicious as well as colourful!

-Fourth of July Jello-

One box strawberry jell-o

panna cotta (see recipe below)

fresh strawberries and blueberries

As you can see, this is a bit time-intensive as you have to cool each layer before adding the next, but if you can save a shelf in the fridge for this it is well worth it. Using the freezer as a time saver helps, too!

1 envelope of unflavored gelatin (approx. 2 teaspoons)

1/2 cup milk

2 1/2 cups heavy cream*

1/2 cup granulated sugar

1 vanilla bean or 2 teaspoons pure vanilla extract






In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.

In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.

Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don’t skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don’t let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.

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