Recipe

Summer Cheese And Fruit Mold Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 3 months ago My ode to the retro dessert! This molded gelatin dessert is so fun and pretty; I love the flavor combination of the three individual layers. Prep:30m Cook:4m Servings:12	Luisascater
	cream cheese raspberry jello

Does this look good? Yeah! / Nope

Fans

mystic_riv

geeimjo

juels

elgab89

vicschick

mrsc543

trigger

magali777

Ingredients

1 pkg. (3 oz.) peach gelatin

Water

2 sm. nectarines or peaches, peeled

1/2 c. sugar

1 envelope unflavored gelatin

1/2 c. milk

2 eggs, separated

2 pkg. (8 oz.) cream cheese, softened

1 tsp. lemon peel

1 pkg. (10 oz.) frozen raspberries in syrup, slightly thawed

1 pkg. (3 oz.) raspberry gelatin

Directions

In bowl, dissolve peach Jello in 3/4 cup boiling water; stir in 3/4 cup cold water. Pour 1/8 inch layer gelatin into 8 cup mold; refrigerate until almost set. Refrigerate remaining gelatin until it mounds. Slice 1 nectarine; arrange in gelatin in mold. Slice remaining nectarine; fold into gelatin in bowl; spoon over layer in mold. Refrigerate.

In 2 quart saucepan, stir sugar and unflavored gelatin. Beat in milk and egg yolks; cook over low heat, stirring until thickened. Remove from heat.

In large bowl with mixer at low speed, beat cream cheese until smooth. Beat in gelatin mixture.

In small bowl with mixer at high speed, beat egg whites. Fold whites and lemon peel into cheese mixture; pour over peach layer. Refrigerate.

In bowl, dissolve raspberry Jello in 3/4 cup boiling water. Stir in raspberries; pour over cheese layer. Cover and refrigerate until set, about 4 hours.

To serve: Moisten top of gelatin and a chilled plate -- the moist surfaces make it easier to slide the gelatin into the center of the plate after it has been unmolded.

Fill sink with warm water and dip mold in -- do not use hot water as it will melt the gelatin. (If oven-proof glass, china, or paper containers are used as molds, the water should be slightly warmer.) Working quickly, dip the mold just to the rim in the warm water -- about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Invert moistened plate on mold. Always unmold gelatin on a chilled or cold plate or platter -- a warm plate will melt the gelatin. Then invert plate and mold together. Lift off mold carefully -- if gelatin doesn't release easily, dip the mold in warm water again. If necessary, move gelatin to center of plate.

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Comments

elgab89 1 year, 3 months ago said:
This looks so pretty! I bet that it tastes just as good!

conner909 1 year, 2 months ago said:
A keeper...are you in Northern Ca? I'm close to San Marcos in So Cal's wine country!

luisascatering 1 year, 2 months ago said:
I'm close to Sonoma, No. Cal's wine country! :-)

magali777 1 year, 2 months ago said:
I like Jell-o´s

mystic_river1 1 year, 1 month ago said:
How lovely.. very high 5!

juels 1 year ago said:
This is beautiful! Bookmarked to try it out.

trigger 9 months, 3 weeks ago said:
So pretty and flagged as so!
I love the layering you are the best at presentation as of yet. Who ever thought Jello could be brought to this level of sophistication and decadence.
Ten forks and a smile:)

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