In case you use something taller or bigger than a ramekin, for example a glass or a larger bowl: when you make your jello fill out ⅓ of the container with it, and let it set for about 40 minutes. Then put your “eyeballs” in, and fill the rest of the bowl or glass with the remaining jello. This will avoid the “eyeballs” to sink to the bottom. That’s it!
I used frozen blueberries for my eyeballs, because it’s what I had. Try to pick the smaller sized ones to stick into the lychee holes. And make sure you really tuck them in, so they don’t float out when you add your jello. I let them thaw a little bit and ran water over them several times to help wash off the juice and keep them from staining the dessert. I don’t know what would happen when you add the warm jello if you just use the frozen blueberries.
Aside from looking creepy, this is a really delicious and fresh tasting treat.
Recipe adapted from Crumbs
Makes about 5 ramekins
1 80 g (2.82 oz) packet of strawberry, raspberry or cherry gelatine
1 can of lychees in syrup
10 frozen or fresh blueberries
- Prepare gelatine according to the packet’s instructions.
- Put a blueberry into each of the lychee holes. (You’ll use 10 lychees) to make your creepy eyeballs.
- Place 2 eyeballs into 5 ramekins
- Add jello mixture to fill out the ramekins and refrigerate until set
See the video from Crumbs here:
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