Strawberry Shortcake Jellies
- 1 pound plus 2 ounces strawberries, hulled, and quartered if large (about 21/2 cups), plus more for serving
- 1/2 cup sugar
- 1/2 cup plus 3 tablespoons cold water
- 1/4 teaspoon coarse salt
- 1 tablespoon plus 1 teaspoon fresh lemon juice (from 2 lemons)
- 1 3/4 teaspoons unflavored gelatin (from one 1/4-ounce envelope)
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup sugar
- 1 vanilla bean, split and scraped, or 1 1/2 teaspoons pure vanilla extract
- 2 1/2 teaspoons unflavored gelatin (from two 1/4-ounce envelopes)
- 3 tablespoons cold water
- Sheet Pound Cake
- Produce
- Strawberries (1 1/8 pound)
- Cooking & Baking
- Salt, coarse (1/4 teaspoon)
- Sugar (3/4 cup)
- Vanilla bean (1)
- Bread & Baked Goods
- Pound cake (1 Sheet)
- Drinks
- Lemon juice, fresh (1 1/3 tablespoon)
- Water (7/8 cup)
- Dairy
- Heavy cream (1 cup)
- Whole milk (2 cups)
- Desserts
- Gelatin, unflavored (4 1/4 teaspoons)
Preparation
Read recipe preparation on marthastewart.com
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Published April 27, 2011 (1 year ago).
1 person saved this recipe.
