 | | 21/05/2012 07:30
Sur le blog Petal by Petal
On Friday I decided to make some layered finger jello, using this recipe. (Don't worry, there are no fingers in it -- it's called that because you add extra gelatin to make it firmer so you can pick it up and eat it, vs. using a spoon!) I know some people find jello gross, but jello is definitely a Hawaii thing -- you can usually find a seven-layer jello on the dessert table at most potlucks. Asian cultures also use kanten/agar agar, so perhaps that's where the interest in bouncy, gelatinous desserts originates. :) If you're vegetarian, or a bit squeamish about gelatin's animal origins, kanten is a good option because it comes from seaweed. I haven't made...
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