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Friday, April 18, 2014

Broken Glass Dessert

It is not our role to promote commercial products in the stainless steel kitchens of Nicole Parton’s Favorite Recipes - unless, of course, we stand to make big bucks from the mention. The recipe below is Frankie’s favorite make-ahead Easter dessert. 

This recipe uses a widely known commercial product that we will not name unless the manufacturers of Jell-O send Frankie $50,000 in small, unmarked bills. If large bills are the only option available, Frankie will launder them in his little tank. 

Advertising has its place, but pleading readers will meet a stone wall when they try to determine which brand of jelly powder I used in this recipe. My lips are sealed. 



If you can’t view the YouTube videos above or below, go to:


https://www.youtube.com/watch?v=U4BH69OWosE





By the way, Frankie suggests you resist the temptation to use actual “broken glass” in this dessert. Unless you’re one of his mobster pals, of course. In which case, you could sprinkle it on a rival’s cereal to become a Breakfast Cereal Killer.

Before starting, see the Note at the end of this post.

Broken Glass Dessert:

To Prepare Graham Wafer Base:

1-1/2 c. graham wafer crumbs 
1/3 c. granulated sugar
1/3 c. butter or margarine, melted
1 tsp. cinnamon

Preheat oven to 350 deg. F. Combine well, pressing into a 9x13-in. pan. Bake 10 min. Chill to set. This step may be taken a day or two ahead.

To Prepare the Filling:

One 3-oz. (85 g) pkg strawberry or raspberry-flavored jelly powder
One 3-oz. (85 g) pkg lime-flavored jelly powder
One 3-oz. (85 g) pkg lemon-flavored jelly powder
4-1/2 c. boiling water, divided
2-1/2 c. whipping cream
1/2 c. granulated sugar
1 scant tbsp. unflavored gelatin
1/2 c. cold water
1/2 c. hot water
1/4 c. pineapple juice (see Further Note)

In three medium bowls, dissolve each flavor of jelly powder separately in 1-1/2 c. boiling water, stirring well. Pour each jelly flavor into an ungreased 8x8-in. pan. Chill to set. Slice fully set jelly in each pan into 1/2-in. cubes. This step may be done a day or two ahead; cover and refrigerate.


On the day you’ll be serving this dessert: Whip cream, adding sugar gradually. Set aside. Soften gelatin in 1/2 c. cold water. Dissolve in 1/2 c. hot water. Stir in pineapple juice. When gelatin mixture cools, gently stir into whipped cream. Use two silicone spatulas or two rice paddles (or any tool of your choice without sharp edges) to extract cubed jellies from pans. Stirring carefully to randomize colors, gentlly fold in whipped cream mixture. Pour over base. Cover and chill. 


Note: This recipe requires one 13x9-in. pan and three 8x8-in. pans.

Further Note: If your pineapple juice came from a 14-oz. (398 mL) can of crushed pineapple, save the well-drained pineapple for tomorrows outstanding make-ahead dessert. While that dessert is radically different from the one above, it also uses graham wafer crumbs and whipping cream, so be sure to have extra of both.

Tomorrow: Frankie’s second-favorite Easter dessert: Pineapple Delight. If the growers of Dole pineapple products will send Frankie $50,000 in small, unmarked bills …

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