This gelatin mold looks as good as it takes! With its sunny lemon color, it brightens up any table. I usually make two because it disappears so quickly. My husband raves about it. -Patricia Ryzow, Thousand Oaks, California
- 1 envelope unflavored gelatin
- 1 cup cold water
- 2 packages (3 ounces each) lemon gelatin
- 2 cups boiling water
- 1 can (12 ounces) frozen limeade concentrate, thawed
- 2 cups heavy whipping cream
- 3 tablespoons confectioners' sugar
- Fresh strawberries
- In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved.
- In a large bowl, dissolve lemon gelatin in boiling water. Stir in unflavored gelatin mixture and limeade concentrate. Refrigerate until slightly thickened.
- In a small bowl, beat cream until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat the gelatin until frothy. Stir in the whipped cream.
- Pour into an 8-cup ring mold coated with cooking spray; refrigerate until set.
- Unmold onto a serving platter. Fill the center with strawberries. Yield: 10-14 servings.
Originally published as Tart Lemon Ring Mold in Taste of Home April/May 2002, p27
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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