Directions:
- Make the gelatin according to package directions: add boiling water to gelatin and mix until completely dissolved.
- Add the cold water and almond extract.
- Chill for 20 minutes in the refrigerator.
- Whip the cream till stiff.
- Be careful not to overbeat (it becomes whipped butter. Instead you want gentle peaks).
- Add the whipping cream to the gelatin.
- For a stiffer, jello-like consistency simply mix with a spoon.
- For a flufflier consistency more like light mousse, use an electric mixer and mix the cream with the jello until frothy.
- Chill until set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.39 Kcal (948 kJ) | ||
| Calories from fat | 198.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.03g | 34% | |
|---|---|---|---|
| Cholesterol | 82.76mg | 28% | |
| Sodium | 60.13mg | 3% | |
| Potassium | 161.19mg | 3% | |
| Total Carbs | 4.74g | 2% | |
| Sugars | 1.77g | 7% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 2.38g | 5% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 119.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 124.1 Kcal (520 kJ) | ||
| Calories from fat | 108.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.08g | 34% | |
|---|---|---|---|
| Cholesterol | 45.37mg | 28% | |
| Sodium | 32.96mg | 3% | |
| Potassium | 88.35mg | 3% | |
| Total Carbs | 2.6g | 2% | |
| Sugars | 0.97g | 7% | |
| Dietary Fiber | 0.32g | 2% | |
| Protein | 1.31g | 5% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.3mg | 3% | |
| Calcium | 65.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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