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By Request
Betty Shimabukuro
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Chilling seals Jell-O dessert in neat layers
WHO KNEW Jell-O could be so complicated? But perfection requires precision, and perfection is what Clara Bantolina is after.
Her object is a layered dessert -- cream cheese topped with strawberry gelatin. They serve it in squares at Napoleon's Bakery, she says, but her aim is a panful that's pretty enough to be taken to potlucks and parties.
She came up with a recipe, but the Jell-O would seep into the cream cheese, turning it pinkish. When she let the Jell-O soft-set (as the manufacturer recommends), the top would be bumpy. She wants a firm white layer topped with a glassy top layer, just like in the pictures.
At this very moment you could be planning a Fourth of July dessert: White cream cheese, topped with layers of red and blue Jell-O. I figured perhaps we could all use a gelatin refresher course, so I practiced a bit and I think I have the finer points in order. (I hope you already have your blue Jell-O, by the way. I noticed a seasonal shortage at my supermarket.)
First, when spreading out the cream cheese layer, press it firmly all the way up against the side of your pan, all the way around, creating a seal. Then refrigerate and let it fully set -- two hours at least.
Next, refrigerate the gelatin until it's cold and beginning to thicken, about an hour. I wouldn't go all the way to soft-set if you're really worried about bumps. Use a large spoon to gently pour the gelatin over the cream cheese layer. If you sealed and chilled the first layer well, you shouldn't have leaks or infiltration.
Now, for another issue: If your layers separate when you serve the dessert, you may be letting the first layer set too long, which keeps the two parts from adhering. Something else to keep in mind.
This recipe is adapted from Kraft Foods' Strawberry Delight Squares.
Strawberry-Cream Cheese Squares
» Crust:
1-1/2 cups finely crushed graham crackers
1/4 cup sugar
6 tablespoons melted butter
» Middle layer:
1-1/2 packages (8 ounces each) Neufchatel cheese, softened
1/4 cup sugar
2 tablespoons milk
1 cup thawed Cool Whip topping
» Top layer:
2 cups boiling water
1 package (8-serving size) strawberry gelatin
1-1/2 cups cold water
To make crust: Combine ingredients and press into bottom of 13-by-9-inch pan.
Whisk together Neufchatel cheese, sugar and milk. Stir in whipped topping; spread over crust, sealing edges all the way around. Refrigerate until set, at least 2 hours.
Stir boiling water into dry gelatin and stir to dissolve. Stir in cold water. Refrigerate about an hour until cold and just beginning to thicken.
Spoon gently over cream cheese layer. Refrigerate until firm. Makes about 20 squares.
Nutritional information unavailable.
Send queries along with name and phone number to: "By Request," Honolulu Star-Bulletin, 500 Ala Moana, No. 7-210, Honolulu 96813. Or send e-mail to
bshimabukuro@starbulletin.com