Spray the pan with cooking spray before putting in the Jello: Before you add the liquid Jello into the pan, take the time to spray the pan lightly with a cooking spray and wipe it in with a paper towel.Don’t add cold water: Rather than adding cold water, as the directions on the box instructs, you are only going to use boiling water to make finger Jello - this helps the gelatin molecules form a stronger bond and results in that strong and bouncy jello you love!.As a rule, the less water you add the stronger the Jello will be. Water to Jello ratio: For finger Jello, use one regular-sized box of Jello and one pouch of Knox gelatin per two cups of water. Here is a list of tips on how to make finger Jello easily, without experiencing pesky problems, such as having your Jello stick to the pan. If you are someone who loves to make Jello, a nagashikan mold might just become your new favorite Jello mold! Second, since the dimensions are smaller and more compact (8 x8 rather than 9 x 13) it’s easier to get thicker Jello, like the pretty cubes you see stacked in the pictures! After the jello has fully set, gently remove the two-sided inner layer from the four-sided outer pan and slice away! You will notice in the video for this finger jello recipe that I use an 8 x 8-inch nagashikan mold (a traditional Japanese kitchen mold) rather than a 9 x 13 Pyrex glass pan.įirst, removing Jello from a nagashikan pan is easier because it has two separate trays a four-sided outer tray and an inner tray. 3 boxes of regular OR sugar-free Jello (3 oz size) (I used red, orange, and yellow). To make this ombré finger jello recipe you will need the following items: Ingredients:
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |