Yum, yum… who wouldn’t be attracted to a recipe name whose name is “Strawberry Mold”?
If you don’t know what mold is other than that yucky stuff that accumulates in your house if adverse conditions are present…. keep reading, promise you will find the opposite of what you’re expecting.
This mold is a jiggly layered delight.
It was traditionally served along with the rest of the main course.
Checked with Gary he said his recollection was this was served at cookouts (BBQ)
I would have said this was served at elegant Sunday morning brunch.
It is always in good taste when served for dessert
Today I went to prepare the jello mold with you to share the recipe with gaps filled in and nicely typed in a PDF so you could enjoy.
As with many of the recipes you will note there are so few directions that it is impossible to create even using creative licence.
I plan on trying to figure out how this is chemically possible, there is hot water but no reference to cold water (needed to make the jello congeal), pineapple also does something to the jellos ability to congeal.
Realizing how much fun this really is… I have lots of cool vintage underutilized cookbooks to try to recreate the science of this very fussy cooking medium.
No we aren’t scientifically creating mold, I promise… this is worth the wait
Wanted to post it as I had said I would on my Podcast.. so … to be continued…
If you have any insight please let me know!
Talking to myself 