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Layered Chocolate and Coconut Gelatins

  • Prep:
  • Total Time:
  • Yield: Makes 10
Layered Chocolate and Coconut Gelatins

Photography: Johnny Miller

Source: Martha Stewart Living

Ingredients

Chocolate Gelatin

  • 2 teaspoons unflavored powdered gelatin
  • 2 cups heavy cream
  • 2/3 cup sugar
  • Pinch of coarse salt
  • 2 tablespoons unsweetened cocoa powder
  • 4 ounces bittersweet chocolate, chopped

Coconut Gelatin

  • 2 teaspoons unflavored powdered gelatin
  • 1 1/3 cups boiling water
  • 1 can (15 ounces) cream of coconut, blended
  • Sweetened whipped cream, for serving (optional)

Directions

  1. Chocolate gelatin: Sprinkle gelatin over 1/2 cup cold water in a bowl; let stand until softened, 5 minutes. Bring cream, sugar, salt, and cocoa to a simmer in a medium saucepan, stirring until sugar and cocoa are dissolved. Stir in chocolate until smooth. Add gelatin mixture; stir until dissolved. Remove from heat.

  2. Coconut gelatin: Sprinkle gelatin over 1/2 cup cold water in a bowl; let stand until softened, 5 minutes. Add boiling water; stir until gelatin is dissolved. Stir in cream of coconut.

  3. Whisk each gelatin; strain separately through a fine sieve. Add a layer of either chocolate or coconut gelatin to each of ten 6-to-8-ounce glasses; refrigerate until set, 1 to 3 hours. Continue adding layers, alternating flavors each time and letting each layer set before adding next; pour through sieve slowly and carefully when topping layers. (Reheat as needed to keep gelatins pourable.) Refrigerate assembled gelatins at least 2 hours and up to 3 days before serving, topped with whipped cream.

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