Whip cream cheese until smooth; add jelly mix. Soften gelatin in 1/4 cup cold milk; add 1/2 cup boiling milk to gelatin. Stir until dissolved, then add to cream cheese and pour into oiled 3 1/2-cup mold. Chill.
If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes, then squeeze out the excess water. If using powdered gelatin, mix it with the tangerine juice and let sit for 5 minutes. Heat the tangerine juice, zest and sugar in a saucepan, stirring, until the mixture is warm and the sugar is dissolved. Remove from the heat and dissolve the gelatin in the juice mixture.
Pour into serving glasses or bowls. Refrigerate until set, about 4 hours. Serve with whipped cream and cookies.
aper.
Spread with jam/jelly.
Using the cloth as an
ut in butter until crumbly. Using a pastry cutter works well
bsp with bloomed gelatin and gently heat until gelatin melts. Mix into
eanwhile, for the mixed berry jelly. Blend or process berries until
reat as open jar of jelly, using within one month.
*Note
Spray a large gelatin mold with oil. Combine powdered gelatin dessert with 3 cups boiling water. Stir until dissolved then mix in 2 cups cold water. Transfer to prepared pan and chill for 4 hours, or until set.
Invert onto a serving platter. Place mints on jelly as eyes. Place candy-coated chocolates around edge to form a ruffled border. Place gummy worm around base as tentacles. Cut a mouth and eyebrow shapes from licorice rope and place on jelly. Place cherries above eyebrows to form a hairline.
To make the strawberry jelly, blend strawberry puree and simple
nd add it to the gelatin. Stir to dissolve, about 1
Place the jelly (gelatin) crystals in a heatproof jug
eanwhile, to make the balsamic jelly, combine wine, vinegar and sugar
in a small bowl, sprinkle gelatin over 1/4 cup of
eanwhile, to make the mint jelly, bring sugar, whole mint leaves
o a boil. Stir the gelatin into the hot liquid until
argarine or butter and blend using a pastry blender or a
o cool.
Meanwhile, combine gelatin powder and 1 cup boiling
bsp raspberry puree with bloomed gelatin and gently heat until melted
/2 tbsp of the gelatin, stirring until dissolved. Leave to
ooked through. About 15 minutes. Using a slotted spoon, remove the