Ann Reardon

3D jelly spiders and flowers dessert jello recipe

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Arachnophobia or fear of spiders affects nearly one third of the population, add to that the fear of needles and this is one scary post.  These flowers and spiders are made by injecting a milk based gelatin mixture into a clear jelly.

jello recipe dessert

Gelatine flowers have their origins in Mexico where they are called gelatina floral.  The spiders originated in my kitchen after my boys were not impressed with ‘pretty’ jellies.  Watch the video below for directions on how to make these amazing edible 3D creations.

 

Equipment that I used:
Needle: hypodermic nipro flomax 19G X 38MM
Syringe: 10mL (0.34 fluid ounces) luer lock latex free  (if you buy more than one you will not have to wash it out every time you want a different colour, I purchased these and the needles on ebay)
Plastic and metal spoons and flat firm plastic cut to a petal shape
Optional a small toy spider or a carrot carved into shape

jell-o art gelatina artistica

Clear jello recipe


1 Litre or 4 cups water
300g (10.58 ounces) or 1 1/3 cup plus 2 tsp sugar
1/4 tsp citric acid (or other clear flavoring)
56g (1.98 ounces) or 4 Tbsp powdered gelatine
additional 1 cup or 250ml cold water

Mix together the gelatine and 1 cup of cold water and leave to absorb the water.

Place the 1L (0.26 gallons) water, sugar and citric acid into a saucepan and heat until sugar is dissolved.

Stir through the gelatine until it dissolves and then pour into container and leave in the fridge to set.

Milk based Jello recipe for the pattern

20g (0.71 ounces) or 2 tablespoons gelatine
125millilitres (4.23 fluid ounces) or 1/2 cup water
395g (13.93 ounces) tin sweetened condensed milk
Full cream milk add to the sweetened condensed milk to make a total of 500millilitres (16.91 fluid ounces) or 2 cups liquid.
Food colours (pink, blue, yellow) & cocoa powder or dark chocolate to make brown

Mix together the gelatine and cold water and leave to swell.

Heat the sweetened condensed milk and milk in a saucepan until it just starts to boil.  Remove from heat and stir through the gelatine until it is melted.  Split into smaller bowls to colour.  If the mixture sets before you’re ready to use it – remelt in the microwave or on the stovetop.

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Copyright © 2013 Reardon Media Pty Ltd. All rights reserved. How To Cook That

 

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

246 Comments View Comments

  1. Rating: 5

    also saw this by mistake. very impressive!

  2. Rating: 5

    Hii. What are the halaal geletine called?

  3. I ran across this by mistake but let me tell you, I’m really enjoying whay I’ve seen so far.

    • Ann

      Thanks Stacey

  4. Hi
    Love the recipe,
    Only issue my jello keeps
    Sticking to the bowl and doesn’t come out smooth, what can I do?

    • Admin HowToCookThat

      Hi Lana, You could try wiping the inside of the mold very lightly with a light vegetable oil. Let the jelly mix cool a little before you add it to the mold. The other trick is gently warm the exterior surface of the mold. I just sat mine in warm water for a 10 seconds and that seemed to loosen it enough.

  5. Do you have to use citric acid?

    • Admin HowToCookThat

      Hi Connie, yes this helps the gel to form. You could use a replacement, however the options available will impact the flavour and cloud your jelly.

  6. Where do you get the energy to make all of your awesome goodies?
    For me to even try to keep up with you, I would have to have a porta potty and a cot in my kitchen. Hold all calls and no visitors, lol
    These are beautiful and cool at the same time.
    Well done, your amazing!

  7. I am Lactose Intolerant. Can I get the same results with Non-Dairy products like Almond milk, Coconut milk, Soy milk, Cashew milk, Lactaid milk, etc. Also can Artificial Sweeteners be used and have same results I would love to try many recipes all around but Lactose has really put up a wall for many of us. Thank You

    • Admin HowToCookThat

      Hi Rose, Some products will work better than others. Other subscribers have tried condensed lactose free milk and found it works well. you can use an artificial sweetener if preferred.

  8. Hi, I was wondering do you have to use sugar is their healthier alternatives for both processes can you replace milk with coconut or Almond milk?

  9. Hi, I’d like to make some version of these for a local fair competition. Would they stand up to being outside of a refrigerator for a couple of days? If not, maybe I’d go with the Agar agar outer shell…. what do you think? Thanks!

    • Admin HowToCookThat

      Hi Abaigeal, As long as you are not intending to eat them, you could increase the gelatine content to make them firmer and more stable. They will still be impacted by heat and humidity etc, but should be more stable. Obviously any dairy components won’t keep, so I wouldn’t eat them and I can’t guarantee that the dairy based decorations would not discolour. Best to try one beforehand and see how it copes in your environment.

  10. Hi! 🙂
    I noticed that the petals of your flowers are very transparent and thin.
    To avoid this, I use a white pigment as a food coloring or add a little cornstarch. This gives some opacity and thickness to the petals.

    • Admin HowToCookThat

      Great tip Sandra.

  11. I know that name brands are different everywhere but will u tell me what brands u are using I have tried to make the clear part several different times and everytime it comes out yellow.

    • Admin HowToCookThat

      Hi Tiffany, the citric acid wishould help keep the jelly clear. I can’t confirm the brand of gelatine as Ann psoted this recipe about 5 years ago. A common brand in australia is Mackenzies and it works well for me.

  12. Hi
    Thank you for sharing this amazing treat with us.
    I really wanted to try and make it for my family… however I am not sure where to get the syringe from.
    I would also like to ask you if this is possible to make without a syringe and what would I use instead.
    Thank you

    • Admin HowToCookThat

      Hi Zainab, Ann got her syringes from ebay. Depending on where you live, you can get also sometimes get the syringes from vetinary suppliers.

    • can you also use gelatine sheets?

    • I got the syringe and tools from Amazon. I have been trying to find the gelatin and the other liquid to make the decorations (flowers) to insert into the cake. Can’t wait to do it – I can see it if I were to do one for a cake walk.

    • You can buy in a pharmacy. In Portugal they sell freely the syringes.

  13. How far ahead can these be made? And can these be frozen?

    • Admin HowToCookThat

      Hi France, I am sorry but Jelly’s can’t be frozen. You can refridgerate them and use within a couple of days.

  14. You were talking about using gelatin sheets instead of powder to get a clearer jelly. What would the measurement be please? I cannot find the recipe.

    • Admin HowToCookThat

      Hi Yueong, You will need to look at the Guide panel on your gelatine sheets. Ann uses roughly 2oz of gelaint powder to set 1 litre. Using the guide on the pack use enough gelatine sheets to set a litre of liquid. With many most brands it will be around 4 gelatine leaves per 250ml but it will depend on the strength of the gelatine.

  15. Hi thanks for sharing
    But i just wondered where can we find the tiny container with dome lid like that? Please tell us thanks

    • Admin HowToCookThat

      Hi Tina, Ann purchased her domed lid cup cake containers from ebay.

  16. could you recommend what I could use to make a bigger size cake which will be smooth on the top?

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