Rainbow Ribbon Salad

The 'Rainbow Ribbon Salad', I call the big alcoholic Jelly! I recommend you make it for a party or large group of guests. 

I followed the recipe as best as possible... using Absolut Citron as the liquor, skipping the part about 'plain gelatin' and going directly in with the flavored Jelly, and Low Fat Plain Yogurt instead of Vanilla Yogurt. It took about 5 hours in and out of the kitchen, But it was worth it. Next time though, I will use 1/4 a cup of Vodka per layer (and another 1/4 cup of water) because this way is a bit too strong and it takes almost a whole bottle of Absolut just to make the Jelly! Anyway its very yummy and fun to eat...

This is the fruit of my labor:

Let us know if you try this at home!!!

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Tablespoon.com says...

Ingredients

• 4 1/2 cups water, divided
• 6 3 oz packages flavored gelatin dessert mix
• 3 envelopes plain gelatin (6 tsp gelatin powder, divided)
• 3 cups flavored rum or vodka, divded
• 1 1/8 cup vanilla yogurt, divided

Directions

1. 1Place the bottle of liquor in the freezer for several hours before beginning recipe.
2. 2Lightly spray bundt pan or gelatin mold with non stick cooking spray. Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
3. 3Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved. (I find the sugar free mix dissolves much faster than the regular!).
4. 4Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.
5. 5Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important – if the layers set up too much, the next layer won’t bond appropriated.
6. 6Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!
7. 7Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator Refrigerate about 15 minutes or until gelatin is set but not firm (Again, it should stick to finger when touched.) As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.
8. 8Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
9. 9After completing all the layers, refrigerate the gelatin overnight. To unmold, fill a larger container or clean sink with warm water (not too hot!). With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert. Viola!

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