Lychee gelee

Hello Gelophiles,

The first time my friend Steve handed me a lychee, I wasn't quite sure what to do with it. They're rather hard to describe:  round, red, scaly-  roughly the size and texture of an eyeball. Okay, they're easy to describe, in an unappetizing manner.  But once you get past the novelty it's the most delicious and refreshing fruit! 

Here are some gelatin shots that I made using canned lychee.  I missed Lychee season which is May through July but canned is perfect for a gelatin based treat.

A Sculpted Rodin

Hello gelophiles,

In honor of a great friend,  I used this bundt mold to make a peach-themed gelatin shot.  As his name is Rodin, it was only fitting that the gelatin be both structurally and taste budfully satisfying.

The sculpted Rodin was my first attempt at embedding fruit in layers.  It took about four hours to create and an additional 6 hours to completely gel, but it was worth it.

New from Jell-O!

Hello Gelolophiles,

There's some exciting buzz about,  Jell-O has put out some new products! I believe it's been a while since they've introduced new flavors. According to Wikipedia, when General Foods was merged into Kraft Food in 1989 there was a slew of new flavors: Berry  Blue, Cranberry, and Watermelon, to name a few.

 Well, these aren't new flavors but an intriguing marketing ploy. One is a color changing gelatin and the other.... well.......

Root root root for the home team...

Hello Gelophiles,

Okay. Technically that song is for baseball. But it's football season and the demand for shots is rising.  Building off a technique I'm learning called "Embedding" I decided to make some gelatin shots for a friends Northwestern University Alumni party.