Creamy mandarin orange jello mold

I'm having some kiddies over on Wed. and bought jello, mandarin oranges and evaporated milk and sweetened condensed milk.

I can't find a recipe that only contains oranges (no pineapple, pretzels, what have you).

How do I get the milk in to make it creamy?

I'd assume that you replace some of the usual water that's added to the jello with your other liquids. Have you tried the obvious Google or allrecipes.com? I haven't done the dairy variety, but my family makes a similar jello with mandarin oranges and orange sherbet. As far as I can remember, it uses less than the regular amount of water and the sherbet is used as well. Good luck!

I am trying to figure out whether you intend to juice the oranges for "homemade" gelatin, or if they're just for slices in the jello.

If just slices here's a recipe that seems to be rated well:

http://www.recipezaar.com/96460

I found that doing a google search on "creamsicle jello" which sounded like what you might be going for. Beware though, the first few finds are for a sugar free version, probably not what you're looking for.

If you want some gelatin education, the Good Eats "Deep Space Slime" was an excellent episode about gelatin. You can read the transcript at:

http://www.goodeatsfanpage.com/GEFP/index.htm

On the left you can pick episode by title, find it then click on the transcript link.

Sounds to me, that panna cotta is using evaporated milk and cream.

He uses sour cream or mayo to "make his heart opaque" - it was kinda a Halloween episode.

As for the orange juice, seems like you'll need 2 packets or 4 teapsoons powdered gelatin per cup of juice.

My grandmother used to make a creamy jello by dissolving 1/3 a 1/2 gallon pack of vanilla ice cream into the still hot dissolved jello. Just another ingredient that might work.

Well, I hope this helps.

Nancy

Boil 1/2 cup hot water. Add Cherry jello and stir until dissolved. Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk. Stir and gently pour over top of 1st layer. Chill for 30 minutes.

This is for layered jello, so...we'll see...

Jello memories anyone?

My polish grandma would cut her jello in cubes and place it in a pretty fancy glass. She always, always had cool whip on hand. You had no choice but to eat it, merely because she'd keep asking until you said, "Yes."

For special occasions (graduations, etc.) a family friend would make the painstaking layered version (12 layers or something ridiculous). Now her grandchildren are getting baptized, I'll have to wait for communions!

I read in the Trib that it will take 20 miles to run off everything we eat for Thanksgiving. Too bad it's getting cold....

Best and good wishes everyone.

When I was a kid we would layer jello with sour cream. Now I use yogurt, which is thinner. You have to drain the yogurt overnight to thicken it (I just use one of those coffee cup single thingies set over a coffee cup with a filter inside)

Jello - sour cream - jello

No one ever thought it was sour cream, they all thought it was whipped cream, but whipped cream would be too sweet. You need the tang of tartness.

I'm too late to help you this year, but it sounds like you could use a Qwiggle-gel Brain Mold. I'll be using mine tomorrow.

How Jell-O Molds Claimed Their Spot on the American Table

https://www.nytimes.com/2019/11/25/dini ... -mold.html