Citrus Gelatin Mold With Frosted Grapes

I believe this says to garnish with galax leaves? You probably shouldn’t.

Galax was harvested almost to extinction a few years back because it stays green so long after being picked, making it a good option to garnish trays, as well as to use in flower arrangements. Because of that, there are a patchwork of rules in place (some from states, some from the forest service) about when and where you’re allowed to pick galax.

So, y’know, don’t. Besides, if it isn’t food, it doesn’t go on a tray with food.

From the box of L.S. from Joplin, Missouri.

Citrus Gelatin Mold With Frosted Grapes

Pour into small bowl 1/4 c. cold water. Sprinkle evenly over it 2 T. (2 env.) unflavored gelatin. Let stand 5 minutes to soften.

Heat until very hot 2 c. unsweetened grapefruit juice. Remove from heat and immediately stir into the softened gelatin until gelatin is completely dissolved.
Add, stirring until sugar is dissolved:

  • 1/3 c. sugar
  • 1/4 tsp. salt

Blend in:

  • 1/4 c. lemon juice
  • 1/4 c. lime juice

Tint to desired color by adding 1 drop at a time green food coloring (about 5 drops). Turn into the prepared mold. Chill in refrigerator until firm. To serve, unmold onto chilled serving platter.

Arrange around sides of mold glax [galax, maybe?] leaves; frosted grapes.

Frosted grapes:
1 egg white–beat until frothy. Dip small clusters of rinsed, thoroughly drained grapes in beaten egg white. Shake off excess egg white and dip grapes into sugar. Set aside to dry. Chill in refrigerator.

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