1955 Pineapple Jello Rings (part 2:2)
Continuation from YESTERDAY'S post.
We have SUCCESS!!! So the adult jiggler blocks are very strong with the presence of the rum; however, the rum in the rings is less noticeable due to the pineapple inside of the jiggler ring taking much of your bite content ratio. If you eat the Jell-o core from the ring without the pineapple in it, your bite will be just like the jiggler block.... rum-laden. I do believe next time that I will skip the white rum and make it with rice based (or sweet potato based) Soju because it is odorless and practically tasteless. (Unfortunately, some makers of Soju are using wheat and barley so we have to be careful with that). Or I might be inclined to use other alcohols like peach schnapps, a spicy dark rum, whisky, or some other alcohol that I am more inclined to enjoy straight. My other option is to simply reduce the amount of alcohol used (I used a full cup remember).
Tip 1 When I put the can and loaf pan in the fridge last night I made sure to cover both with plastic wrap to protect the Jell-o from the other scents in my fridge (like onion).
Freeing the Jell-o In the morning I pulled the two containers out of the fridge and prepped my work surface. The loaf pan popped out with no problem (yeah silicone) after I gently used my fingers along the edges to sort of "pop the seal". The blocks cut very easy with a sharp knife and are not "too chewy" as some jiggler ratios might make. (If you use my recipe do NOT add more than 1 - 1 1/2 pkgs of Knox... any more additional gelatin will turn out rubbery.) For the pineapple can I warmed the can under running hot water before turning it upside down to open the bottom of the can with a can opener. Then I turned the can back over a plate and gently pressed the Jell-o from the top of the can through the bottom. I used gentle even pressure and kept rotating the can until it sprung free. Because I used a jiggler ratio for the Jell-o it can take more pressure than the regular Jell-o ratio can.
Tip 2 DO NOT try to push the Jell-o log through the top of the can because of the "pop top" type of can lid it has an inner ring that is a smaller diameter than the rest of the can and will shred your pretty Jell-o log.
Cutting the log Now the tricky part is actually cutting the log! I used a super sharp knife but it is sort of an educated guess as to wear each of the rings are actually at... so I started from the bottom because the bottom ring has very little Jell-o under it. (The weight of all the pineapple rings won't let the Jell-o get under them.) SO if you know how thick each ring should be you can make good guesses as to wear you should make the next cut. About halfway through the can I found myself "off" and some some of my finished rings have 1 1/2 pineapple rings in it! LOL
I do believe that next time I will boil the reserved fruit juice for the hot water instead of using boiling water.... that way I can boost the nutritional value and flavor. Hopefully, that will also make the presence of that telltale "alcohol smell/flavor a bit more mild.
Anyways, go forth and enjoy making your own! I have clearly had too many rings already because I have had to spell check this entry probably half a dozen times already.
My next experiment should involve absinthe, sprite, and lime jello I think!
We have SUCCESS!!! So the adult jiggler blocks are very strong with the presence of the rum; however, the rum in the rings is less noticeable due to the pineapple inside of the jiggler ring taking much of your bite content ratio. If you eat the Jell-o core from the ring without the pineapple in it, your bite will be just like the jiggler block.... rum-laden. I do believe next time that I will skip the white rum and make it with rice based (or sweet potato based) Soju because it is odorless and practically tasteless. (Unfortunately, some makers of Soju are using wheat and barley so we have to be careful with that). Or I might be inclined to use other alcohols like peach schnapps, a spicy dark rum, whisky, or some other alcohol that I am more inclined to enjoy straight. My other option is to simply reduce the amount of alcohol used (I used a full cup remember).
Tip 1 When I put the can and loaf pan in the fridge last night I made sure to cover both with plastic wrap to protect the Jell-o from the other scents in my fridge (like onion).
Freeing the Jell-o In the morning I pulled the two containers out of the fridge and prepped my work surface. The loaf pan popped out with no problem (yeah silicone) after I gently used my fingers along the edges to sort of "pop the seal". The blocks cut very easy with a sharp knife and are not "too chewy" as some jiggler ratios might make. (If you use my recipe do NOT add more than 1 - 1 1/2 pkgs of Knox... any more additional gelatin will turn out rubbery.) For the pineapple can I warmed the can under running hot water before turning it upside down to open the bottom of the can with a can opener. Then I turned the can back over a plate and gently pressed the Jell-o from the top of the can through the bottom. I used gentle even pressure and kept rotating the can until it sprung free. Because I used a jiggler ratio for the Jell-o it can take more pressure than the regular Jell-o ratio can.
Tip 2 DO NOT try to push the Jell-o log through the top of the can because of the "pop top" type of can lid it has an inner ring that is a smaller diameter than the rest of the can and will shred your pretty Jell-o log.
Cutting the log Now the tricky part is actually cutting the log! I used a super sharp knife but it is sort of an educated guess as to wear each of the rings are actually at... so I started from the bottom because the bottom ring has very little Jell-o under it. (The weight of all the pineapple rings won't let the Jell-o get under them.) SO if you know how thick each ring should be you can make good guesses as to wear you should make the next cut. About halfway through the can I found myself "off" and some some of my finished rings have 1 1/2 pineapple rings in it! LOL
I do believe that next time I will boil the reserved fruit juice for the hot water instead of using boiling water.... that way I can boost the nutritional value and flavor. Hopefully, that will also make the presence of that telltale "alcohol smell/flavor a bit more mild.
Anyways, go forth and enjoy making your own! I have clearly had too many rings already because I have had to spell check this entry probably half a dozen times already.
My next experiment should involve absinthe, sprite, and lime jello I think!