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Hello, Jell-O!


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Food blogger Victoria Belanger shares the secrets to creating inspired, modern Jell-O mold desserts-with fresh fruits and flavors, new twists on trendy treats, and artistic presentations.

Table of Contents

Acknowledgments vi
Introduction 1

Chapter 1
Tips, Tricks, Tools, and Techniques 7

Chapter 2
Suspended Fruit and More! 17

Pomegranate Berry Salad -- Cheery Cherry Salad -- Million Dollar Gelatin -- Carrot Cake -- Nut 'n' Honey -- Orange Spice

Chapter 3
Creamy and Dreamy 29
Green Milk Tea -- Lemon Poppy Seed -- Key Lime Pie -- Creamsicle -- Chocolate Raspberry Mousse Cups -- Apricot Cream -- Creme Brulee -- Chai Tea Panna Cotta -- Grasshopper Pie

Chapter 4
Boozy Molds 45
Mimosa -- White Sangria -- Sparkling Champagne and Strawberries -- Mojito -- Pina Colada -- Pear and Lychee Martini -- Raspberry Cosmo -- Coffee Kahlua -- Mudslide

Chapter 5
Fruit-and-Cream Layered Molds 59
Peaches and Cream -- Blueberry Yogurt -- Cherry Cream -- Orange Chocolate -- Minty Watermelon Ice Cream -- Classic Rainbow Mold -- Banana Cream Pie

Chapter 6
Seasonal Holiday Molds 77
Berry Fourth of July -- Brains!!! -- Pumpkin Pie -- Eggnog Rum -- Hot Chile Chocolate --
Gingerbread Men -- Spiced Wassail

Chapter 7
Americana and Other Favorites 87
Petite Watermelons -- Tiramisu -- Samoa -- Root Beer Float Squares -- New York Cheesecake -- Chocolate Peanut Butter Cups -- Peanut Butter and Jelly -- Strawberry Nutella -- Marshmallow Butterscotch

Chapter 8
Vegan Delights 105
Coconut Raspberry Agar -- Watermelon Basil Agar -- Rhubarb Rosemary Agar -- Maple Soy Agar -- Vanilla Clementine Panna Cotta

About the Author 116
Measurement Conversion Charts 117
Index 118

About the Author

Victoria Belanger was born and raised in Roanoke, Virginia. After studying photography at Virginia Commonwealth University, she moved to New York City and began experimenting with creative Jell-O molding and photographing her colorful creations for her website, The Jello Mold Mistress of Brooklyn (jellomoldmistress.com). Victoria and her jiggly masterpieces have been featured in the New York Times, Globe & Mail, Food & Wine, The Splendid Table, and Cute Overload. In addition to Jell-O molding, she works as a photographer and enjoys exploring the five boroughs of New York City by bicycle. Raquel D'Apice is a freelance writer and comic who lives in Jersey City, New Jersey.


"Say Hello, Jell-O! if you are wobbly on your gelatin basics or want to firm up more ambitious recipes. Victoria Belanger is mistress and matriarch to the league of extraordinary gelatin."
-My Jello Americans

"Victoria elevates Jell-O to an edible art form. Colorful, creative, and full of taste, her recipes are an inspiration for every occasion."
-Peter F. Pracilio, grand prize winner, Jell-O Mold Competition

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