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
Photography: BEATRIZ DA COSTA
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
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.
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.
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.
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.