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Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweetsby Victoria Belanger
Synopses & Reviews
Food blogger Victoria Belanger shares the secrets to creating inspired, modern gelatin desserts—with fresh fruits and flavors, new twists on trendy treats, and easy but artistic presentations.
A classic, nostalgic treat is getting a makeover, thanks to innovative culinary bloggers like Victoria Belanger—aka the Jello Mold Mistress of Brooklyn—whose jiggly creations have caught the eye of food journalists, trendspotters, and a new generation of food crafters.
In Hello, Jell-O!, Belanger shares her secrets for turning humble gelatin into impressive yet economical desserts that will steal the show at your next party or potluck. Featuring holiday crowd-pleasers such as Pumpkin Pie and Eggnog Rum, kid-friendly favorites like Root Beer Float Squares, grownup boozy bites like Sparkling Champagne and Strawberries, and vegan delights like Watermelon Basil Agar, the Jello Mold Mistress serves up recipes for every occasion. The deliciously wiggly versions of Key Lime Pie, Chai Tea Panna Cotta, and Chocolate Peanut Butter Cups will charm the inner child in every sophisticated home cook.
Readers can create these whimsical recipes using their favorite gelatin products, from unflavored gelatin powders to preflavored gelatins from popular brands like Knox and Jell-O (both brands are registered trademarks, and their owners are not sponsors of Hello, Jell-O! or otherwise affiliated with the book).
Food blogger Victoria Belanger shares the secrets to creating inspired, modern Jell-O mold desserts—with fresh fruits and flavors, new twists on trendy treats, and artistic presentations.
Jell-O is getting a makeover, thanks to innovative food bloggers like Victoria Belanger (aka the Jello Mold Mistress of Brooklyn), whose jiggly creations have caught the eye of the New York Times and Food & Wine. In Hello, Jell-O!, Belanger invites home cooks to turn Jell-O into impressive—yet economical—desserts that are conversation starters at dinners and potlucks. Featuring modern flavors such as champagne and strawberries, key lime pie, and chai tea panna cotta, Hello, Jell-O! presents gelatin-mold desserts that are more sophisticated and fun than ever before.
About the Author
Victoria Belanger is a blogger and photographer who has become the voice of the Jell-O mold revolution. She has been featured in the New York Times, the Globe and Mail, Food & Wine, and Cute Overload, is a guest blogger for The Kitchn, and has been interviewed on Splendid Table. Visit jellomoldmistress.com.
Table of Contents
Tips, Tricks, Tools, and Techniques 7
Suspended Fruit and More! 17
Pomegranate Berry Salad — Cheery Cherry Salad — Million Dollar Gelatin — Carrot Cake — Nut ’n’ Honey — Orange Spice
Creamy and Dreamy 29
Green Milk Tea — Lemon Poppy Seed — Key Lime Pie — Creamsicle — Chocolate Raspberry Mousse Cups — Apricot Cream — Crème Brûlée — Chai Tea Panna Cotta — Grasshopper Pie
Boozy Molds 45
Mimosa — White Sangria — Sparkling Champagne and Strawberries — Mojito — Piña Colada — Pear and Lychee Martini — Raspberry Cosmo — Coffee Kahlúa — Mudslide
Fruit-and-Cream Layered Molds 59
Peaches and Cream — Blueberry Yogurt — Cherry Cream — Orange Chocolate — Minty Watermelon Ice Cream — Classic Rainbow Mold — Banana Cream Pie
Seasonal Holiday Molds 77
Berry Fourth of July — Brains!!! — Pumpkin Pie — Eggnog Rum — Hot Chile Chocolate —
Gingerbread Men — Spiced Wassail
Americana and Other Favorites 87
Petite Watermelons — Tiramisu — Samoa — Root Beer Float Squares — New York Cheesecake — Chocolate Peanut Butter Cups — Peanut Butter and Jelly — Strawberry Nutella — Marshmallow Butterscotch
Vegan Delights 105
Coconut Raspberry Agar — Watermelon Basil Agar — Rhubarb Rosemary Agar — Maple Soy Agar — Vanilla Clementine Panna Cotta
About the Author 116
Measurement Conversion Charts 117
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