Duvalín Jello
Ingredients
Gelatin
-
4
tablespoons
unflavored gelatin
Strawberry Layer
-
8
ounces
strawberries
-
1
cup
half-and-half
-
⅔
cup
sugar
-
to taste
none
red gel food coloring
Vanilla Layer
-
2
cups
half-and-half
-
¾
cup
sugar
-
1
stick
Mexican cinnamon
-
1
teaspoon
vanilla extract
Chocolate Hazelnut Layer
-
2
cups
half-and-half
-
⅔
cup
Nutella
Instructions
- Bloom the gelatin in cold water for about 5 minutes.
- Coat a bundt pan with cooking spray.
- Blend strawberries, half-and-half, and sugar until smooth, then strain into a saucepan.
- Warm the strawberry mixture and dissolve one-third of the bloomed gelatin in it.
- Pour the strawberry layer into the bundt pan and refrigerate for 1 to 1.5 hours.
- For the vanilla layer, combine half-and-half, sugar, and cinnamon stick in a saucepan and heat just under a simmer.
- Remove from heat, steep for 20 minutes, then remove the cinnamon stick and reheat slightly.
- Dissolve half of the remaining gelatin in the vanilla mixture and let cool before pouring over the strawberry layer.
- Refrigerate the vanilla layer for 1 to 1.5 hours.
- For the chocolate layer, combine half-and-half and Nutella in a saucepan and heat until melted.
- Dissolve the remaining gelatin in the chocolate mixture and let cool before pouring over the vanilla layer.
- Refrigerate the entire jello for 1.5 to 2 hours or overnight.
- To serve, carefully remove the jello from the pan and invert onto a serving platter.
Nutrition Facts (estimated)
Servings
10
Calories
33
Total fat
3g
Total carbohydrates
1g
Total protein
1g
Sodium
10mg
Cholesterol
9mg
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