Most Retro Recipe
For me, the jello mold is the epitome of 1950’s bad food choices. Green and wiggly, filled with fruit or other foods. And yet… there are some amazing things one can do with powdered animal hooves. The Jello Mold Mistress has some clever ideas, but none of them are vegan.
Do you even like Jello? If you are like me, you grew up with Bill Cosby (before Bill Cosby was the bad guy) and his endless commercials for Jello and Jello pudding on TV. You liked the idea of something instant that could be a playful, colorful dessert. I also had a grandmother who believed there was nothing wrong with artificial colors and flavors, so we spent days dissolving the funny toxic powders into clear wiggly green and red desserts topped with Cool Whip in glass Pyrex dishes.
My stepmother was no better, but she took Jello to the next level. The Mold. Which just sounds bad. For her, the Jello mold meant something sculpted, with suspended fruit and nuts, then layered in a fancy copper fish or bunt cake shaped pan.
Thus, today’s recipe attempt to make vegan is the Raspberry Jello Mold:
I say attempt, because the pineapple in Judy’s Raspberry Jello Mold original recipe, causes problems for most gelling substances.
1 can of frozen raspberries in heavy syrup
1 can of crushed pineapple with juice drained out
2 boxes of raspberry Jello, with 1/2 the required water added
1 cup of chopped walnuts
1 cup of sour cream or plain yogurt
1/2 cup of brown sugar
Prepare the Jello according the the package directions for one box, but add the powder for two. Add thawed raspberries, walnuts and chill until half solidified, fold in the drained pineapple. Layer the copper fish mold 1/2 with jello mixture, then add a layer of sour cream or yogurt topped with crumbled brown sugar, top with the remaining jello mixture and chill for at least 3 hours. Turn the mold over onto a serving dish to gently remove from mold. The fish at this point looked lovely for about 2 minutes, then it would begin to sink into the sour cream and soften.
I am going to attempt to replace the non vegan gelatin with agar-agar,* and lower the sugar content significantly.
1 cup frozen raspberries thawed and combined with 1/2 cup no sugar added raspberry fruit spread
1 can of unsweetened crushed pineapple, drained of juice
1 cup chopped walnuts
6 ounces Agar-Agar powder plus 3 cups raspberry or strawberry flavored juice
1 cup non-dairy sour cream or non-dairy yogurt
1/2 cup date sugar
Prepare the agar-agar with juice, fold in all ingredients, layer and chill.
I will get back to you on how this “fish” flops or not.
*According to Wiki How: Agar Agar–also known as kanten, Japanese gelatin, vegetable gelatin, Chinese isinglass, China glass, and dai choy goh–is a vegan gelling agent derived from seaweed. It has many uses but is used primarily in cooking. Agar agar is odorless, tasteless, and has only 3 calories per gram.