Name: Marnie
Original Inspiration: http://pinterest.com/pin/168322104794809717/
What I Did: I needed a V-day dessert, and I thought heart shaped Jell-O would be great! Unfortunately, the hearts did not stay hearts when I attempted to move them from their original pan, so after a bit of attempting to drop them into the new dish and shape the droppings into hearts, I gave up, scraped at random, and made Valentine Surprise.
My Result:
Next Time I Will: I don’t know if it can be saved… there should be some method to allow the jello to loosen from the pan - not sure would want PAM or flour on my jello… I had made my jello heart hopefuls fairly thin, since I desired to have a lot, so I would try having them thicker, and I would let them set overnight, rather than using the quick set method. The only win I discovered here was that you can use reusable ice cubes to set your jello much faster, and it doesn’t water down so you can make the recipe in the standard way.
I wonder if using the jigglers recipe for the hearts instead of the regular jello recipe would work. Whether you quick-set or not isn’t the issue, it’s how much water you use.
You can run hot water under the mold (just like with ice cubes) to get jello to release from a mold.
Jigglers recipe and a cookie cutter?
I’ve used pam before and you cannot taste it. Hot water works as well. I use a butter knife to loosen from the sides of the mold and it really helps get everything out.
Another option might be to add extra unflavored gelatin powder to the mix to firm them up.
you need to cool down a little but the white part and be sure that the red hart is super firm… try to use less water in the heart mix and wait till the white mix star to firm. thsi one is super easy! almost fool proof.
I use Pam spray when making Jello Easter eggs. I do pat them with a paper towel after I take them out of the mold (not for taste, but because the oil coating looks and feels weird).
I agree with the others about making sure you’re making Jigglers instead of regular Jello (I made that mistake in college when I attempted to make, for the first time, the “Jello” I grew up with). Adding extra gelatin (like Knox) also helps make them more firm.