Does the phrase "gelatin dessert" conjure up neon images of wobbly, canned-fruit monstrosities from the 1970s?
Fear not—according to The Globe and Mail, a new wave of gelatin desserts have scrapped the artificial flavors and kitsch of the past in favor of fresh ingredients and boozy sophistication.
What caught our eye in the article was the mention of food blogs experimenting with recipes that mix gelatin and alcohol, as well as fresh fruit and herbs, to create desserts like The Modern Gelatina's Fig and Cardamom Cream with Rum, a combination of sweetened condensed milk, fig and cardamom syrup and a shot of rum. (We mentioned another of The Modern Gelatina's spiked gelatin creations, The Don Draper, earlier this year.)
• Read the article: Gelatin gets the jiggle back on - The Globe and Mail
Wine and gelatin is another popular pairing. The New York Times Magazine wrote about "wobbly wine" in July, with a recipe for spiced rosé gelatin with peaches, which sounds like the perfect way to use the last of this summer's fruit. Wine Spectator recommends adding gelatin and berries to an inexpensive Moscato for an easy and refreshing weeknight dessert.
Get the recipes:
• A Fresh Return To the Jello Mold: Peaches & Cream Jello (pictured above)
• Fig and Cardamom Cream with Rum - The Modern Gelatina
• Spiced Rosé Gelatin With Peaches - The New York Times Magazine
• How To Make Blood Orange Jelly Smiles
What do you think? Can you see yourself making a sophisticated, spiked gelatin dessert? Or do bad memories of canned-tuna suspensions and Jell-O shots run too deep?
(Image: Victoria Belanger)