|Jello Eggs - ButterYum|
Been pretty busy this week, but I wanted to take a moment to share these jello eggs with you guys. I came up with the idea of making them when my kids were young. I usually make them at Easter time, but they're fun any time of the year.
|Jello Egg Molds - ButterYum|
I start with these egg molds. I got mine at the grocery store about 15 years ago, but you can find them online and occasionally in thrift shops. I've also seen molds that make egg halves (I've included a link at the bottom of this post).
I fill the molds with the jello jiggler recipe (below), then chill for at least 4 hours. After unmolding, I cut them in half lengthwise and then I use a melon ball tool to make a little well in each half. Pop that little bit into your mouth - cook's treat.
Arrange the prepared halves on a serving tray. Do this before you fill the halves, or you'll have a huge mess on your hands.
I like to pipe a pretty swirl of the vanilla cream cheese mixture using a pastry bag and "closed" star tip (the closed star makes those deep grooves).
To pipe the filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream. You can skip this step if you like, but I think of it as extra insurance.
|Jello Easter Eggs - ButterYum|
Jello Easter Eggs with Vanilla Filling
(makes approximately 3 whole jello eggs)
3 ounce package of jello, any flavor
3/4 cup boiling water
(makes enough to fill about 24 egg halves)
8 ounces cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup heavy cream
To make the eggs:
Lightly coat egg mold with a thin layer of canola or vegetable oil. Snap mold together and set it on a tray to catch any spills. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into mold. Chill overnight.
When you're ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion. Next use a melon ball tool to make a well in the large end of each egg half.
To make the filling:
Cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a large star tip and pipe the filling into the egg halves. Chill until service.
Note: To fill the jello eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.