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Old 10-18-2018, 08:48 AM
 
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A japanese neighbor (Honda) shared a desert recipie with me years ago. I cannot find it. Honda transferred them to who knows where and the only email address I have was her husband's.

Here is what I remember:
Citrusy desert which separated into two layers once chilled; looked really pretty in champagne glasses.
Pulp orange juice, heavy cream, Knox gelatin.

I have searched, SO has searched. Help!
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Old 10-18-2018, 08:54 AM
 
Location: Bloomington IN
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What about something like this:

https://www.mommypotamus.com/homemad...e-jell-o-cups/
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Old 10-18-2018, 10:25 AM
 
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Quote:
Originally Posted by rrah View Post
Thank you I will try this one.
The one I am looking for had all ingredients in one pot and separated while setting.
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Old 10-18-2018, 10:44 AM
 
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Have you tried contacting Knox? It might have been an old recipe they printed on the box once upon a time.
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Old 10-18-2018, 10:51 AM
 
Location: SE Florida
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how about this.



https://www.telegraph.co.uk/foodandd...omb-mould.html


Just substitute orange juice/zest for the lemon. Using heavy cream may make it separate even better than using milk because of the extra weight (fat content). You'd just have to give it a try. I think her idea of putting it in a champagne glass was great. That way you don't have to worry about unmolding it and it's already portioned.



I'd probably add some triple sec too for an adult creamsicle version.
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Old 10-18-2018, 02:15 PM
 
Location: Phoenix,Arizona
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Quote:
Originally Posted by Threestep View Post

I have searched, SO has searched. Help!

Have considered posting this in the Asia thread as well


Direct Link;
http://www.city-data.com/forum/asia/
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Old 10-19-2018, 06:44 AM
 
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Quote:
Originally Posted by NYC refugee View Post
Have you tried contacting Knox? It might have been an old recipe they printed on the box once upon a time.
Silly me - I did not think about that.
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Old 10-19-2018, 09:47 PM
 
Location: Canada
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Look on page 29 of the Knox gelatin recipe book at Spanish Cream, the orange variation of it. It speaks of the concoction separating into layers as you describe. https://archive.lib.msu.edu/DMC/slik...arlesbkn25.pdf
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Old 10-20-2018, 05:40 AM
 
Location: SE Florida
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Quote:
Originally Posted by netwit View Post
Look on page 29 of the Knox gelatin recipe book at Spanish Cream, the orange variation of it. It speaks of the concoction separating into layers as you describe. https://archive.lib.msu.edu/DMC/slik...arlesbkn25.pdf
That's basically the same recipe and technique in the link I posted previously in this thread.
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Old 10-20-2018, 06:28 AM
 
13,073 posts, read 17,635,032 times
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Quote:
Originally Posted by Medtran49 View Post
how about this.



https://www.telegraph.co.uk/foodandd...omb-mould.html


Just substitute orange juice/zest for the lemon. Using heavy cream may make it separate even better than using milk because of the extra weight (fat content). You'd just have to give it a try. I think her idea of putting it in a champagne glass was great. That way you don't have to worry about unmolding it and it's already portioned.



I'd probably add some triple sec too for an adult creamsicle version.
Thank you! I will try this tomorrow. Desert for Sunday and Monday.
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