For reasons we cannot fully understand in this modern day, many recipes during the 1950s were fond of encasing meals in gelatin. This wibbly-wobbly foodstuff could turn even the most appetizing of savoury meals into a jiggling structure that could turn the stomach of even the most iron-gutted dinner guest.
(Actually, some historians point out that gelatin, by needing a refrigerator to set, was a dish of status - serving a gelatin dish in the ’50s meant that you owned a refrigerator, a notoriously expensive item in the post-war world. Plus, the gelatin and jello moulds themselves were also pricey items. Basically, gelatin meals were a way to show off how much wealthy you were. So we can kind of understand the appeal? A little, at least.)
Thankfully, though, the gelatin dishes encasing lamb chops and Sunday roasts have faded in popularity, leaving only the dessert menu surviving...which brings us to this week’s retro recipe: Peaches and Cream Schnapps Jello!
Thanks to The Kitchn for the recipe!
2 packets of peach flavoured gelatin,
3 ½ cups boiling water,
1 ¼ cups cold water,
¾ cup peach schnapps (or cold water for non-alcoholic jello),
1 can sweetened condensed milk,
1 can sliced peaches, and,
2 envelopes Knox unflavoured gelatin.
Step OneIn a medium to large bowl, pop in the peach flavoured gelatin and pour in 2 cups of boiling water. Stir continuously until everything has dissolved. Add in the peach schnapps and ¾ cup of cold water and combine.
Pop the mixture in the fridge and leave it to set to the consistency of raw eggs - a gross analogy, but an apt one.
Drain the peaches of syrup, but don’t throw the syrup away, and arrange into a formation of your choice in the bottom of the jello mould. Gently lay the semi-set jello over the peach slices and pop the mould into the refrigerator. Leave it to fully set.
In a clean bowl, pour in ½ cup cold water and sprinkle the 2 packets of unflavoured gelatin in. Once the gelatin has been absorbed, stir in 1 ½ cups boiling water and keep stirring until the gelatin is completely dissolved.
To this mixture, add the condensed milk and peach syrup and mix until smooth. Pop into the fridge to thicken - but don’t let it set properly!
Remove the mould out of the fridge and test that the jello has set. If ready, gently pour the condensed milk, syrup, and gelatin mixture over the set jello. Shove the mould back in the fridge overnight to ensure everything sets.
Step FiveRemoving a jello creation from the mould can get tricky. Here’s a trick: dip the mould, up to just below the rim, in warm water for 10 seconds. Remove from the water, shake gently, and place the serving plate over the top of the mould. Carefully flip the mould, set the whole thing down, and gently lift the mould away from the jello.
That’s it for this recipe! Although making a jello like this takes a fair bit of patience, we think that this Peaches and Cream Jello with Schnapps is definitely worth the wait