You can use wine glasses to make multi-colored mini-gelatin molds.
For many people, the term "gelatin mold" conjures images of a quivering, lime-green monstrosity your grandmother served. Today, this malleable desert has evolved in many ways. Just ask New York Times Bestselling Cookbook author Paula Deen, whose gelatin mold recipes include Cranberry-Pineapple, Cherry-Walnut and Strawberry Cream. Making an excellent gelatin mold isn't difficult, but it does require a few more instructions than those plastic wrap-covered gelatin cubes found in a cafeteria.
Instructions
1. Dissolve the powdered gelatin into the recommended amount of boiling water. You can use cream or other liquids, but only water will create an entirely transparent mold.
2. Reduce the amount of water by ¼ cup for every three ounces of gelatin. Less water creates firmer gelatin that is more stable after setting in the mold.
3. Pour a quarter of the Gelatin into the mold and set in the refrigerator until thick but not completely firm. Set aside the remainder of the gelatin to cool on the counter.
4. Mix in fruits or vegetables gently. The gelatin should be thick enough so that the added items don't sink to the bottom of the mold. Wait until the fruits or vegetables are set but not firm in the gelatin.
5. Pour in the remaining gelatin on top of the added items and allow the completed mold to set in the refrigerator for at least two hours before serving.
Tags: gelatin mold, added items, fruits vegetables, mold refrigerator