No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

Photography: BEATRIZ DA COSTA

Source: Martha Stewart Living, May 1999

Ingredients

  • 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

Directions

  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.

Related Topics