Break the Mold: Gelatin Watermelon by Andrea Albin in Behind the Scenes, Food Network Magazine, August 6th, 2012
Each month, Food Network Kitchens chefs put more than 100 recipes to the test for Food Network Magazine. Dreaming up gelatin desserts for the July/August issue proved no easy feat: We wanted the bites to be fresh and elegant, yet whimsical and maybe a tiny bit kitschy (a concept we jokingly referred to as “jell-egance”).
The gelatin squares on page 90 of the July/August issue have a sleek modernist edge, but they originally started as a kid-friendly trompe l’oeil dessert (pictured above). We used the rind of a sugar baby and mini chocolate chips to give them their fun watermelon look.
Re-create it at home by pouring and setting the watermelon gelatin mixture in the hollowed-out half of a sugar baby watermelon. Make sure it’s completely set before cutting it, then apply the chocolate chips just before serving so they don’t turn to mush.
For a sleeker version, try the end result: Watermelon-Lime Gelatin Squares (pictured right).
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When i was 8 yrs old (1953) we moved to Costa Mesa… on Riverside and Mesa drive… my brother and I utilized to wander about 1-2 miles about to your drag strip… I guess it expenses a dime to acquire in, but we came in from your back and paid very little… The file for a rail-job (flat head) was about 118 mph and I don’t forget a chopped 32 coup that ran about 95 mph… We employed to walk more than there just about every weekend…