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Carrot Cherry Halloween Jello

  • 1/6
    Carrot Cherry Halloween Jello
  • 2/6
    Halloween pumpkins silicone mold, carrot juice, cherry juice, maple syrup and agar-agar
  • 3/6
    Pour the juices into two separate medium-size pots. Add the maple syrup to the cherry juice and mix. Heat the juices over medium heat.
  • 4/6
    Add 2 tablespoons agar-agar to each pot and whisk. Cook until the agar-agar dissolves completely, about 5 minutes.
  • 5/6
    Use a teaspoon to carefully fill the eyes, nose and mouth cavities with the juice. Use a piece of scrunched tissue paper to clean any drops that spill over. Let firm up for 30 minutes
  • 6/6
    Fill the mold to the top with the other kind of juice. Transfer the mold to a cutting board and place it in the refrigerator to set. This will take about 2 hours.

Text, photos and food cooked by Michal Martinek

Oct 27, 2015

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Carrot Cherry Halloween Jello

Not as much a recipe as it is an arts & crafts project to make with your kids, this jello is fun to eat, and it tastes great—sweet and tart, with a smooth, custard-like texture. It firms up quickly and nicely thanks to agar-agar, a translucent thickener derived from algae.

Since Halloween is coming up, I am using a silicone mold with scary pumpkin faces, and carrot and tart cherry juices for contrasting orange-and-black effect. If you don’t want to bother with the face design step, I understand—just pour the mixture into the mold, and let set in the refrigerator.

Of course, the method works for any kind of mold and with any kind of juice. If you’re doubling the recipe, use a ratio of 1½ cups of liquid to 2 tablespoons of agar-agar. 

O

  1. Serves 6
  2. 1½ cups cherry juice
  3. 1½ cups carrot juice
  4. 1 tablespoon maple syrup
  5. 4 tablespoons agar-agar, divided

1

Pour the juices into two separate medium-size pots. Add the maple syrup to the cherry juice and mix. Heat the juices over medium heat. Add 2 tablespoons agar-agar to each pot and whisk. Cook, stirring occasionally, until the agar-agar dissolves completely, about 5 minutes.

2

Rinse the mold with cold water. If you’re using the same or similar silicone mold as I am—Halloween pumpkins with scary faces—and want to have a contrasting face design, use a teaspoon to carefully fill the eyes, nose and mouth cavities with the juice. Use a piece of scrunched tissue paper to clean any drops that spill over. Let firm up for 30 minutes, and then fill the mold to the top with the other kind of juice.

3

Without spilling the liquid, slowly transfer the mold to a cutting board and place it in the refrigerator to set. This will take about 2 hours. Then invert on a serving dish, and serve chilled.

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