Remembering back to the days of potluck dinners and church picnics, I decided I would do a mould. How hard can it be? Well... apparently the art of jello moulding is a skill one acquires with time, practise, and a good helping of patience.
My first try was disastrous if not delicious...
I thought to myself... I'll just decrease the water and let it set longer. Next time I'll have a lovely specimen! (My reserve of jello was decreasing rapidly and is nearly depleated now, which, not necessarily sadly, will require a trip to the States to retrieve a new supply!).
The second try used up my coveted Berry Blue, and as I pulled it from the fridge, I was quite enthusiastic about the outcome. Will someone tell me... are you not supposed to dip it in warm water to loosen it from the edges like it says on the box?
My sorry mould was tasty in the extreme... but if I were to judge my value as an American homemaker on jello the way I judge my value as a Swiss homemaker on Tresse, well... I don't really think I passed!
Any advice from ya'll Stateside would be very welcome 'long 'bout now. ;)