Serves: 5
In large bowl, add boiling water to gelatin, stirring constantly until all granules are dissolved. This may require up to 4 minutes of stirring before adding any cold liquid.
Refrigerate the clear gelatin mixture until it is the consistency of thick unbeaten egg whites and somewhat lumpy, about 45 minutes. Then stir in fruit. With slightly thickened gelatin, the fruit will be evenly distributed rather than sinking to the bottom of the mold. Pour the thickened gelatin into a lightly oiled mold and chill it at least 4 more hours.
To unmold, loosen the gelatin by running the tip of a pointed knife around the edge of the mold. Moisten the surface of the serving plate to make it easier to adjust the gelatin’s position on the plate. Apply a clean, hot, moist kitchen towel to the outside of the mold for 1 minute to loosen the gelatin without overmelting it. Gently shake the mold to release the gelatin. Repeat application of the hot, moist towel, if necessary, until the gelatin slides out easily. Garnish as desired.
This Cook's Note: How to Make Molded Salads recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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