Watermelon-Strawberry Jello Bars
Aug 28, 2024 0:43:26 GMT -5
Post by PrisonerOfHope on Aug 28, 2024 0:43:26 GMT -5
Watermelon-Strawberry Jello Bars
A layer of watermelon-strawberry jello is sandwiched between a pretzel shortbread and crème fraîche whipped cream topping.
Active Time 1hour 15minutes
Total Time 4hours 15minutes
Ingredients
Pretzel Shortbread
1/4 cup granulated sugar 50 grams
8 tablespoons unsalted butter at room temperature (113 grams)
1 teaspoon vanilla extract
1/2 cup all-purpose flour 65 grams
3/4 cup fine pretzel crumbs 90 grams
1/4 teaspoon salt
1 egg white beaten
Watermelon-Strawberry Jello
28 ounces watermelon cut into one to two-inch chunks
1/4 cup lime juice 2 ounces
16 ounces fresh strawberries stems removed and quartered
3/4 cup granulated sugar 165 grams
Salt
2 tablespoons plus 2 teaspoons Knox powdered gelatin 24 grams, about 3 1/2 half packets
Crème Fraîche Whipped Cream
4 ounces cold crème fraîche
1 cup cold heavy whipping cream 177 milliliters
1/4 cup powdered sugar 25 grams
Salt
Instructions
Grease a 9×9-inch baking tin with butter or baking spray and preheat the oven to 350°F.
Make the crust. In a stand mixer fitted with the paddle attachment or with a hand mixer in a medium mixing bowl, beat the butter and sugar on medium-high speed until fluffy and lightened in color. Mix in the vanilla.
Add the flour, pretzel crumbs and salt, and mix on low just until the last streaks of flour disappear.
Spread the dough in one even layer in the prepared tin. You want to make sure the crust is pressed all the way up against the sides of the tin so no jello can seep through. Chill in the freezer just until the dough firms up.
Bake for 10-12 minutes or until the edges are very golden brown and the top looks completely dry. Remove from the oven and immediately brush all over with some of the egg white. Transfer to a wire rack to cool completely.
Combine the strawberries, sugar, a pinch of salt, and two tablespoons of water to a medium saucepan. Cook the mixture on medium-low for about 3 minutes, stirring occasionally, until the strawberries have released their juices.
Press the strawberries against the side of the pan with a wooden spoon, gently squeezing out more juice without breaking them up. Continue cooking until the strawberries have lost some color, and are very soft but still whole. Strain the mixture into a large bowl, folding the strawberries a few times to release all the juice, and save the strawberries for another use. You should be left with about 13 ounces of strawberry juice after straining (about 1 2/3 cup).
Puree the watermelon, lime juice and a pinch of salt in a food processor or blender. Strain into the large bowl with the strawberry juice and discard any pulp. There should be about 18.5 ounces watermelon juice after straining (about 2 1/3 cup).
Reserve 3/4 cup of the juices and pour into a very shallow dish. Sprinkle the gelatin over the liquid as evenly as possible, and allow to bloom for 5 minutes. Return the juice to the saucepan and heat over medium-low until very hot. Turn off the heat and vigorously whisk the bloomed gelatin into the hot juice, ensuring there are no lumps.
Allow the mixture to cool to about room temperature. (Pouring it into a shallow dish or a rimmed half sheet tray, or even sticking it in the fridge and stirring once in a while, helps speed this along). Don’t allow it to sit cooled off too long or it will begin to set.
Pour the liquid into the tin with the baked crust and transfer to the refrigerator to set, about 2-3 hours.
When the jello has set, make the topping. In a medium mixing bowl, whisk together the crème fraîche, heavy cream, powdered sugar, and a pinch of salt, whipping to stiff peaks. You can also use a hand mixer for this.
Spread the whipped cream topping on the jello. You can serve them right away or for up to 24 hours.
link
A layer of watermelon-strawberry jello is sandwiched between a pretzel shortbread and crème fraîche whipped cream topping.
Active Time 1hour 15minutes
Total Time 4hours 15minutes
Ingredients
Pretzel Shortbread
1/4 cup granulated sugar 50 grams
8 tablespoons unsalted butter at room temperature (113 grams)
1 teaspoon vanilla extract
1/2 cup all-purpose flour 65 grams
3/4 cup fine pretzel crumbs 90 grams
1/4 teaspoon salt
1 egg white beaten
Watermelon-Strawberry Jello
28 ounces watermelon cut into one to two-inch chunks
1/4 cup lime juice 2 ounces
16 ounces fresh strawberries stems removed and quartered
3/4 cup granulated sugar 165 grams
Salt
2 tablespoons plus 2 teaspoons Knox powdered gelatin 24 grams, about 3 1/2 half packets
Crème Fraîche Whipped Cream
4 ounces cold crème fraîche
1 cup cold heavy whipping cream 177 milliliters
1/4 cup powdered sugar 25 grams
Salt
Instructions
Grease a 9×9-inch baking tin with butter or baking spray and preheat the oven to 350°F.
Make the crust. In a stand mixer fitted with the paddle attachment or with a hand mixer in a medium mixing bowl, beat the butter and sugar on medium-high speed until fluffy and lightened in color. Mix in the vanilla.
Add the flour, pretzel crumbs and salt, and mix on low just until the last streaks of flour disappear.
Spread the dough in one even layer in the prepared tin. You want to make sure the crust is pressed all the way up against the sides of the tin so no jello can seep through. Chill in the freezer just until the dough firms up.
Bake for 10-12 minutes or until the edges are very golden brown and the top looks completely dry. Remove from the oven and immediately brush all over with some of the egg white. Transfer to a wire rack to cool completely.
Combine the strawberries, sugar, a pinch of salt, and two tablespoons of water to a medium saucepan. Cook the mixture on medium-low for about 3 minutes, stirring occasionally, until the strawberries have released their juices.
Press the strawberries against the side of the pan with a wooden spoon, gently squeezing out more juice without breaking them up. Continue cooking until the strawberries have lost some color, and are very soft but still whole. Strain the mixture into a large bowl, folding the strawberries a few times to release all the juice, and save the strawberries for another use. You should be left with about 13 ounces of strawberry juice after straining (about 1 2/3 cup).
Puree the watermelon, lime juice and a pinch of salt in a food processor or blender. Strain into the large bowl with the strawberry juice and discard any pulp. There should be about 18.5 ounces watermelon juice after straining (about 2 1/3 cup).
Reserve 3/4 cup of the juices and pour into a very shallow dish. Sprinkle the gelatin over the liquid as evenly as possible, and allow to bloom for 5 minutes. Return the juice to the saucepan and heat over medium-low until very hot. Turn off the heat and vigorously whisk the bloomed gelatin into the hot juice, ensuring there are no lumps.
Allow the mixture to cool to about room temperature. (Pouring it into a shallow dish or a rimmed half sheet tray, or even sticking it in the fridge and stirring once in a while, helps speed this along). Don’t allow it to sit cooled off too long or it will begin to set.
Pour the liquid into the tin with the baked crust and transfer to the refrigerator to set, about 2-3 hours.
When the jello has set, make the topping. In a medium mixing bowl, whisk together the crème fraîche, heavy cream, powdered sugar, and a pinch of salt, whipping to stiff peaks. You can also use a hand mixer for this.
Spread the whipped cream topping on the jello. You can serve them right away or for up to 24 hours.
link
