It does look like something out of a 1970s cookbook!
Jello salads----make me shiver! I remember this one such creature called a "Deep Sea Treasure Salad". It was a layer of cottage cheese on the bottom, the jello layer was blue jello with canned fruit cocktail suspended in it.
Jello salad memories aside, I like almond doufu gelatin with fresh fruit: I posted the recipe in the Valentine's Day Thread.
Hmmm. It looks like a scene from Close Encounters of the Third Kind. It's kinda scary Heidi. And what's agar? Isn't that what they use to remove impurities from water? Or am I thinking of something else??
see that package laying down those are agar-agar threads you can buy them in Asian markets ...take about 1/3 that package and soak it for an hour ..or over night
this stuff is better than jello I swear
then dissolve the agar in 2 cups of water in a sauce pan
with a smashed lemon grass for stirring
when dissoved and low boil
add one can of coconut milk
one package of cream cheese
1/4 cup or more of some coconut flavored sugar free syrup
wisk it all around with a whisk until dissolved
add a hand full of coconut flakes
pour the mix with out the lemon grass into a sprayed with Pam jello type mold ..chill (this jells much faster than jello)
ok then toast your coconut and sprinkle on top garnish however slice and eat ....
you can do anything with this stuff I swear I have made a chocolate cream one . strawberry whatever ....
enjoy
It does look like something out of a 1970s cookbook!
Jello salads----make me shiver! I remember this one such creature called a "Deep Sea Treasure Salad". It was a layer of cottage cheese on the bottom, the jello layer was blue jello with canned fruit cocktail suspended in it.
Jello salad memories aside, I like almond doufu gelatin with fresh fruit: I posted the recipe in the Valentine's Day Thread.
yup just like your almond doufu!!!!! yummmmm to that tooooo
I love to do it with chocolate ..this is low carb for sure ..you can do a green tea and cream one as well
Yeah, I never liked "real" jello either. I guess I associate it too much with being home sick from school and feeling miserable. Although, your coconut jello might have solved my problem. I've tried to make it using coconut milk only, but the cream separates leaving two layers. I suppose using the cream cheese will keep the coconut milk from separating.
Agar is fun stuff. When the salt in my teriyaki sauce prevented gelatin from gelling, I gave agar a shot- works pretty well. It can set at room temp, which is very strange and it takes a lot more simmering than gelatin does to dissolve, but I like it.
Agar is fun stuff. When the salt in my teriyaki sauce prevented gelatin from gelling, I gave agar a shot- works pretty well. It can set at room temp, which is very strange and it takes a lot more simmering than gelatin does to dissolve, but I like it.
OMG look who popped into my jelled world
now you say something like this and leave with out telling more????? what did you make with teriyaki sauce that needed jelling???? I am needing to know this!!!!
Mog ...yeah the other kind is gross to me blech....
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