Monday, December 19, 2011

Gingerbread men gelatin

These gelatin creations are hot out of the oven! Or rather cold out of the refrigerator.

The winter holiday season is traditionally a cookie time of year. Looking at all the recipe magazines at the grocery store checkout line, you see dozens and dozens of delicious baked treats.  So here's my spin on a classic holiday cookie- gingerbread men.

The recipe is as follows:

Gingerbread men
3/4 cup Ginger beer
1 envelope Knox gelatine
2 Tbsp.  sugar
2 Tbsp. gingerbread liquor
1 Tbsp. Myers Dark Rum
1 tsp. Amaretto
1 tsp. Cointreau
 dash of cinnamon, nutmeg, ginger, and ground cloves

Frosting gel
1/2 cup water
2 Tbsp. sweetened condensed milk
1 Tbsp Cake Vodka
1 envelope Knox gelatine 1 Tbsp sugar

The mold I got at Lorraine's Cake Supply in Hanover, MA.  You can find them online, but it's nice to support a local small store.  If you're ever in the area stop by there. They have a great supply of all things cake and cake pops.  They haven't moved into the gelatin arena....yet.

For the frosting, I've been playing around with gel piping.  In these photos applied the Frosting gel after chilling and releasing the mold. It's a test of patience to wait for the gel to be the right consistency to work with. Too warm and it's runny like water,  too cold and it congeals and won't apply.

If you'd like to know more, email me and I'll send you the recipe in it's entirety.

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