Made this for 4th of July, and it turned out gorgeous. Everyone was really impressed. My bottom layer separated from the rest, getting a little raggedy in the process, but I managed to push it back under, and no one noticed. Also, we did not care for the taste of the white layer. Perhaps others had a different result, but consistency and taste-wise, it seemed like a mouthful of ricotta. I like ricotta, but not with my jello. I think next time I may experiment with heavy cream or condensed milk, mixed with the clear gelatin and sour cream. I could be wrong, but I think softening the gelatin in cold water, rather than dissolving it in hot, gave that layer a somewhat curdled effect. Still, I loved this dessert, and will make it again.
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Made this for 4th of July, and it turned out gorgeous. Everyone was really impressed. My...