Don't let the water come over the rim and into the mold. For best results, refrigerate overnight.ġ0. To unmold the gelatin, dip the mold in warm (not hot) water up to the rim. Cover pan with plastic wrap and refrigerate for 4- 5 hours, until completely firm. Pour strawberry gelatin on top of the creamy one. Cover mold with plastic and then refrigerate for a half-hour or until firm.Ĩ. Take remaining strawberry flavored gelatin left over from the heart cutouts and microwave for 30-40 seconds or until fully liquified.ĩ. Remove the gelatin mold from the refrigerator. Slowly pour remaining Sour Cream mixture into Bundt pan in a circular motion. Arrange 8 medium hearts, point-side up, cutouts around the outer wall of Bundt pan.
Let it set for 8-10 mins.ħ. Arrange 7 small hearts cutouts, point-side up, around the inner wall of Bundt pan evenly spaced. Slowly pour about ¾ cups of the Sour Cream mixture into Bundt Pan. Refrigerate for about 3-5 minutes, enough time for the creamy gelatin to set and keep the hearts in place.Ħ. Remove Bundt Pan from refrigerator. Pour about 2 Tablespoons of the Sour Cream mixture over the hearts in the Bundt pan covering just enough of their edges. Microwave mixture for 30-40 seconds or until completely dissolved.Ĥ. In a blender: Pour Sour Cream, condensed milk, vanilla and unflavored gelatin, turn blender speed to medium-low and blend for 30 seconds or until all ingredients are fully incorporated.ĥ. In a Bundt Pan: Arrange 8 small hearts, point-side facing outward, cutouts on the bottom of the Bundt pan at each ridge line. Allow dissolved unflavored gelatin to bloom. Set aside.ģ. In a bowl: Slowly add package of unflavored gelatin to 1 cup of cold water. Take remaining strawberry gelatin left over from the heart cutouts and place in a bowl. Remove hearts from pan, place onto a plate and refrigerate. Refrigerate until thickened for a minimum of 1 hour or until the gelatin is set firm.Ģ. Once set, cut strawberry gelatin with the heart cookie cutters into 8 medium and 15 small hearts. Pour gelatin into a 9x13 sheet tray or glass dish. Once the gelatin powder has dissolved, stir in 1 cup of cold water. Slice, serve and enjoy!ġ. Gelatin: Dissolve the packet of flavored gelatin into 1 cup boiling water in a medium glass bowl. Gently invert creamy gelatin onto a serving platter. To unmold the gelatin, dip the mold in warm (not hot) water up to the rim.
Remove the gelatin mold from the refrigerator. Take remaining strawberry flavored gelatin left over from the heart cutouts and microwave for 30-40 seconds or until fully liquified. Cover mold with plastic and then refrigerate for a half-hour or until firm. Arrange 7 small hearts cutouts, point-side up, around the inner wall of Bundt pan evenly spaced. Refrigerate for about 3-5 minutes, enough time for the creamy gelatin to set and keep the hearts in place. In a Bundt Pan: Arrange 8 small hearts, point-side facing outward, cutouts on the bottom of the Bundt pan at each ridge line. In a blender: Pour Sour Cream, condensed milk, vanilla and unflavored gelatin, turn blender speed to medium-low and blend for 30 seconds or until all ingredients are fully incorporated. Microwave mixture for 30-40 seconds or until completely dissolved. In a bowl: Slowly add package of unflavored gelatin to 1 cup of cold water. Once set, cut strawberry gelatin with the heart cookie cutters into 8 medium and 15 small hearts. Refrigerate until thickened for a minimum of 1 hour or until the gelatin is set firm. Gelatin: Dissolve the packet of flavored gelatin into 1 cup boiling water in a medium glass bowl.
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