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Seventies Raspberry Jell-O "Cake"

Source of Recipe

From "Cook with Me" by Alex Guarnaschelli


Recipe Introduction

"This is a classic Jell-O mold from the seventies, which has a special place in my heart because it hearkens back to a time of bell-bottomed jeans, sandy beach picnics, and no cell phones. My mom made this only once or twice when I was a kid�and when she did it looked like she had achieved the impossible. You have to start by admitting to yourself that you love the way tangy Jell-O mixes with fresh fruit and whipped cream. Here, I elevate this childhood throwback by adding red wine for a tart note and cranberry sauce for bitterness, plus mint for freshness. Lining the Bundt pan with plastic wrap creates a barrier between the pan and the fruit, making the 'cake' far easier to unmold. Slice this into thick pieces and serve them with the unsweetened whipped cream. The cream will counter the sweetness of the Jell-O. It's also oddly delicious with a scoop of vanilla ice cream or lemon sorbet."

List of Ingredients

◦ 1 (750-ml) bottle fruity red wine, such as Merlot or Cabernet Sauvignon
◦ 1 cup sugar
◦ 3 (3 �-ounce) boxes raspberry Jell-O
◦ 2 � cups boiling water
◦ 1 (14-ounce) can jellied cranberry sauce, chopped into small pieces
◦ 2 pints fresh raspberries
◦ � cup medium-size fresh mint leaves, plus extra for serving
◦ 1 � cups unsweetened whipped cream (recipe follows)


Recipe

In a medium saucepan, combine the red wine and the sugar, and simmer over medium heat until it has reduced to � cup, 18 to 20 minutes. Turn off the heat and cover the pot to keep the reduction warm.

In a large bowl, combine the Jell-O with the boiling water and the still-warm reduced red wine. Stir until the Jell-O granules have dissolved. Add the cranberry sauce to the hot mixture and stir until it has melted.

Place a 6-cup Bundt mold on a sheet pan and line it with a layer of plastic wrap that overhangs the edges of the mold. Scatter 1 cup of the raspberries over the bottom of the mold. Gently pour half of the Jell-O mixture over the fruit, taking care not to disturb its placement (you can pour the mixture into a liquid measuring cup if that helps you retain control), adding just enough to cover the layer of fruit. Place the Bundt mold, on the sheet pan, on a shelf in the center of the refrigerator. Chill for 1 hour.

Remove the Bundt mold from the fridge. Gently arrange another cup of the raspberries on top of the set Jell-O layer. Add mint leaves wherever there are gaps between the berries. Pour the remaining Jell-O mixture carefully over the fruit. Gently reposition any fruit or mint leaves that moved when you poured it in. Return the mold to the sheet pan in the refrigerator and chill it for another hour.

Invert the Bundt mold onto a serving platter and remove the mold from the "cake." Top with more mint leaves and arrange the remaining raspberries in the center. Serve it in slices, topped with whipped cream. The "cake" will keep, covered, in the refrigerator for up to three days.

Serves 8 to 10







❧ Whipped Cream:

"This is such a simple recipe: Whip the cream with sugar (or without) and you're done. You can vary the amount of sugar you put in the cream according to how sweet a dessert you pair it with. Sometimes I call for unsweetened whipped cream because the dessert is already very sweet. For best results, chill the metal mixer bowl and the whisk in the freezer so that you begin with ice-cold cream, which will whip up more quickly. You can double or halve the recipe as needed."

◦ 1 cup heavy cream, chilled
◦ 2 tablespoons sugar (optional)

In the bowl of a stand mixer fitted with the whisk attachment (or in a large metal bowl using a whisk or a handheld mixer), beat the cream and sugar (if using) until the cream reaches stiff peaks. Use right away or store in an airtight container in the refrigerator for up to 12 hours. When you are ready to serve it, simply whisk the cream a few times to fluff up the texture.

Makes 1 � to 2 cups