Mint Julep Gelatin With Whipped Cream

To make this dessert, you will need one-cup Bundtlette pans, which can be found in most kitchen-supply stores.

  • Servings: 4
Mint Julep Gelatin With Whipped Cream


Source: Martha Stewart Living, May 1999


  • 3/4 cup sugar
  • 1 bunch fresh mint (2 1/2 ounces)
  • 2 tablespoons unflavored gelatin (2 packets plus 1 teaspoon)
  • 1/3 cup bourbon
  • 3 tablespoons freshly squeezed lemon juice
  • 3/4 cup heavy cream
  • 3 tablespoons confectioners' sugar
  • 1/4 cup sour cream


  1. Place sugar in a small saucepan with 2 2/3 cups water and mint. Bring liquid to a simmer, and continue simmering 10 minutes. Strain into a large bowl; set aside.

  2. Place 1/4 cup water in a medium heat-proof bowl or the top of a double boiler. Sprinkle gelatin over water, and let sit 5 minutes. Set the bowl over a pan of simmering water; stir mixture until gelatin has dissolved, about 5 minutes. Stir bourbon, lemon juice, and gelatin mixture into reserved syrup.

  3. Pour mixture into four 1-cup Bundtlette pans. Chill until set, about 1 hour. To unmold, briefly dip bottoms of Bundtlette pans in warm water. Invert onto a baking pan, and transfer to plates.

  4. Combine heavy cream, confectioners' sugar, and sour cream in a large chilled bowl. Whisk until mixture holds stiff but soft peaks, about 1 minute. Spoon over gelatin, and serve immediately.


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