The New Year is approaching and you need to celebrate somehow! This raspberry jello bundt will get the party going in no time.
How To Make Raspberry Jello Bundt
Ingredients
- cooking spray
- hot water , as needed
Raspberry Jelly:
- 3 oz raspberry-flavored gelatin powder, (1 pack), preferably Jello
- 1 cup water, hot
- 1¼ cups raspberries, fresh, washed and patted dryÂ
- 14 oz condensed milk, (1 can),
- 1 cup milk
- 1 cup heavy cream
- 9 oz raspberry-flavored gelatin powder, preferably Jello
- 3 cups water, hot
- ½ cup raspberries, fresh, washed and patted dryÂ
Instructions
-
Grease a bundt pan with cooking spray.
For the Raspberry Jelly:
-
Dissolve your raspberry gelatin in the hot water and whisk to combine.
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Sprinkle the fresh raspberries around the greased bundt pan, then pour your prepared jelly mixture. Shake to evenly coat the raspberries.
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Set aside in a chilled area for roughly 2 to 3 hours and allow the gelatin to firm up. It should be firm to the touch without anything sticking to your fingers.
For Creamy Raspberry Flan:
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Once your jelly layer has firmed up, prepare your flan layer by dissolving your raspberry gelatin in the hot water, then pour into a blender.
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Add the rest of the flan ingredients and puree until smooth.
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Pour slowly around the jelly layer, then set aside in a chilled area and allow the flan to firm up, anywhere from 6 hours to overnight. Your flan layer should be firm to the touch & slightly move away from the edges.
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To release from the bundt pan, dip up to ½ of the bundt pan in hot water for a few seconds, then invert onto a plate or cake stand. It should slide off. Serve and enjoy!
Nutrition
- Calcium: 7mg
- Calories: 226kcal
- Carbohydrates: 54g
- Fat: 1g
- Fiber: 1g
- Iron: 1mg
- Potassium: 30mg
- Protein: 5g
- Saturated Fat: 1g
- Sodium: 264mg
- Sugar: 50g
- Vitamin C: 5mg
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