Layered Gelee, Pantone Linen, and Pantone Nectarine

 

Layered Gelee

With the release of today’s Pantone Spring 2013 fashion color forecast, I was inspired to look ahead and find edible color in keeping with the linen and nectar spectrum included in the Fashion Report. I was so inspired by Martha Stewart’s gorgeous layered gelee, combining linen and nectarine in layers of mixed opacity and transparency that sparkle with tones of linen and nectarine!

Left to Right – Pantone Nectarine 16-1360 and Linen 12-1008 from Pantone’s Spring 2013 Fashion Report

This gorgeous dessert has a few steps that are well worth traversing to share a bit of edible fashion report color with your friends!

Ingredients

  • GINGER-CREAM GELATIN

    • 1 cup cream
    • 2 tablespoons sugar
    • 1 ounce fresh ginger, peeled and cut into strips
    • 1 teaspoon unflavored gelatin
    • 1 tablespoon cold water
  • LYCHEE GELATIN

    • 1 cup lychee juice from can
    • 1 teaspoon unflavored gelatin
    • 1 tablespoon cold water
  • ROSE-CHAMPAGNE GELATIN

    • 1 cup rose Champagne
    • 2 tablespoons sugar
    • 2 teaspoons unflavored gelatin
    • 2 tablespoons cold water
    • Cherry blossoms, for garnish
  • ROSE-CREAM GELATIN

    • 1 cup cream
    • 2 tablespoons sugar
    • 1 teaspoon unflavored gelatin
    • 1 tablespoon cold water
    • 1/4 teaspoon rose water
    • 1 tiny drop pink food coloring

Directions

  1. Make Ginger-Cream Gelatin: Stir cream and sugar in a small pan over medium heat until sugar dissolves and mixture just begins to simmer. Remove from heat; add ginger. Cover; let infuse 30 minutes. Sprinkle gelatin over the cold water in a small bowl; let stand until softened, about 2 minutes. Heat cream mixture over low heat, and add to gelatin mixture, stirring until dissolved. Strain into glass measuring cup or bowl.
  2. Make Rose-Cream Gelatin: Stir cream and sugar in a small pan over medium heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Sprinkle gelatin over the cold water in a small bowl; let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until dissolved. Add rose water and food coloring; strain into measuring cup or bowl.
  3. Make Lychee Gelatin: Heat lychee juice in a small pan over medium heat just until it begins to simmer. Sprinkle gelatin over the cold water in a small bowl; let stand until softened, about 2 minutes. Add to hot juice, stirring until dissolved. Strain into measuring cup or bowl.
  4. Make Rose-Champagne Gelatin: Heat Champagne and sugar in a small pan over medium heat until sugar dissolves and mixture just begins to simmer. Meanwhile, sprinkle gelatin over the cold water in a small bowl; let stand until softened, about 2 minutes. Add to hot Champagne, stirring until dissolved. Strain into glass measuring cup or bowl.
  5. Assemble desserts (add gelatins in any order you prefer): Fill each glass 1/4 of the way with the first liquid. Refrigerate until set, about 30 minutes. Repeat with remaining gelatins. Refrigerate until ready to eat, up to 2 days. Garnish with cherry blossoms.

Martha’s Note

If gelatin sets before assembling, transfer to a pan and reheat over low heat until liquid again.

~ Eat Color in Style ~