How to make Peach Gelatin Mold
1
Drain the peaches
Drain the peach slices, reserving 1½ cups syrup. Pat the slices lightly dry.
2
Bloom the gelatin
Sprinkle gelatin over ½ cup of the cold water or juice and let stand for 5 minutes.
3
Dissolve
Warm the reserved syrup, remaining water or juice, and sugar until steaming. Remove from heat and stir in the bloomed gelatin until clear, then add lemon juice.
4
Arrange the mold
Pour a thin layer into a lightly oiled ring mold and chill until tacky. Arrange the peach slices, then slowly add the remaining gelatin.
5
Set and serve
Refrigerate for at least 4 hours. Dip the mold in warm water for 5–10 seconds and invert onto a plate.
Maria’s tip: Keep the peach slices close to the mold wall for a beautiful pattern when unmolded.
Food safety: Keep refrigerated and use clean utensils when serving.