Blueberry Trio Dessert

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Blueberry Trio Dessert
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
808
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie808 kcal(38 %)
Protein24.49 g(25 %)
Fat74.94 g(65 %)
Carbohydrates17.99 g(12 %)
Sugar added4.19 g(17 %)
Roughage0.36 g(1 %)
Vitamin A1.76 mg(220 %)
Vitamin D0 μg(0 %)
Vitamin E10.8 mg(90 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.1 mg(1 %)
Vitamin B₆0.02 mg(1 %)
Folate12.03 μg(4 %)
Pantothenic acid0.08 mg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15.91 mg(17 %)
Potassium62.48 mg(2 %)
Calcium28.7 mg(3 %)
Magnesium10.74 mg(4 %)
Iron0.43 mg(3 %)
Zinc0.1 mg(1 %)
Saturated fatty acids10.74 g
Cholesterol0 mg

Ingredients

for
6
Ingredients
2 packages unflavored gelatin
2 tablespoons sugar
2 cups carbonated lemon-lime soda (Seven-Up works well)
1 ¼ cups boiling water
2 packages blue colored, powdered Gelatin powder (like Blue Raspberry Jello)
¼ cup cold water
2 cups vegetable oil
2 packages blue colored, powdered Gelatin powder (like Blue Raspberry Jello)
3 tablespoons cold water
cup hot Apple juice
Ice
¼ cup salt (for water bath)
cup fresh Lime juice
cup fresh lemon juice
3 tablespoons water
2 teaspoons Soy lecithin (powder)
How healthy are the main ingredients?
Apple juicesaltsugar

Preparation steps

1.
Mix unflavored gelatine and sugar in medium microwaveable bowl until blended. Stir in soda. Let stand 3 min. or until gelatine is softened. Microwave on high 3 min. or until gelatine and sugar are dissolved, stirring after each minute. Pour into 8-inch square dish sprayed with cooking spray.
2.
Refrigerate 25 to 30 min. or until set but not firm. Meanwhile, add boiling water to flavored gelatin mixes in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool 15 min.
3.
Pour flavored gelatin gently over clear gelatine layer in dish. Refrigerate 1 hour or until firm. Cut into squares.
4.
Place oil in a 9x13-inch metal pan (or similar size) and store in refrigerator overnight. The oil must be very cold for the gelatin to set properly.
5.
In a medium bowl mix the gelatin and water until thoroughly combined and no lumps of gelatin remain. Let stand while you prepare the hot juice. Warm 3 oz. juice on the stove-top or in a microwave until very hot but not boiling. Pour liquid over set gelatin mixture and stir until gelatin is melted. This may take a few minutes and you can break up the gelatin with a spoon for quicker dissolve. When gelatin is completely melted transfer liquid to a squeeze bottle. You can also leave the mixture in the bowl and use a medicine dropper or syringe to draw the liquid for dropping. Let the mixture stand for a few minutes, if it's too hot the gelatin will not set properly and the "caviar" will be misshapen. It should be just barely warm - almost room temperature.
6.
While you wait for your mixture to cool, prepare the oil for the ice bath. Transfer chilled oil to a 1 quart container (preferably metal because it will aid cooling, but glass will work too). Prepare the ice bath. Make sure the bowl you are using for the ice bath is larger than the container holding the oil. Fill bowl with ice and then add water until the bowl is two-thirds filled. Add 1/4 cup salt and stir until mixed. Rest the container of oil inside the water bath.
7.
Begin dropping gelatin mixture into the cold oil, 1-3 drips at a time. The amount of drips will vary according to the viscosity of the oil and type of dropper you use. As you can see in the video it took three drops for one caviar pearl to form. You'll know the correct amount when the mixture forms a ball that rests on the surface for a moment then sinks to the bottom.
8.
When half the mixture has been used, wait for 3-5 minutes then scoop the caviar into a mesh sieve to drain. Place caviar in an air-tight container or a canning jar with a screw-tight lid. Resume dropping the gelatin mixture into the cold oil until all of the mixture is used.
9.
Remove the dispenser from the box including the charger holder and two dispenser tips. Unscrew the top off the dispenser, then screw on the tip of your choice (straight or tulip) while holding in place the valve stem under the cap. Be sure to screw the tip on tightly. Make sure that the gasket (also called the O-ring) is firmly in place on the underside of the head.
10.
Combine the lime juice, lemon juice, water and soy lecithin. Pour this foam liquid mixture it into the siphon of the dispenser. Do not exceed recommended amount. Screw the top evenly and firmly onto the bottle. Do not cross-thread. Place a n2o cartridge in the holder with the small end visible. Twist charger holder onto head until gas is released. A slight hissing sound will be heard. For a pint dispenser, use only one charger per filling. For a quart dispenser, use two chargers per filling. Put the siphon in the fridge to cool it for 30 minutes.
11.
Shake the dispenser 3-6 times. Turn the dispenser upside down. This is important, otherwise gas will escape and a proportionate amount of foam will not be released. To assemble this dish plate three squares of the blue jello on a plate and top with blue caviar. Garnish the dessert with citrus foam by dispensing the foam onto the dish as needed by pressing on the lever. If the mixture is too runny, shake the dispenser a few more times and try again. If desired, the holder can be removed along with the used charger and the small cap put in its place.
12.
When the canister is empty, simply discharge any remaining pressure in a sink or wastepaper basket and unscrew the top. The small brush that is included is useful for cleaning the tips. Do not put dispensers in a commercial dishwasher.