Black Lagoon
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Black Lagoon
YIELD Makes 6 to 8 servings
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INGREDIENTS
| 2 | cups light or rock-colored jelly beans |
| 1 | package (6 ounces) blue gelatin |
| 1 | cup boiling water |
| 1 | cup cold concentrated grape juice |
| 1 | cup ice cubes |
| Gummy fish | |
| Fresh parsley sprigs or celery leaves | |
| Canned whipped cream (optional) | |
PREPARATION:
- Place jelly beans in a 9-inch glass pie plate; tilt until beans mound on 1 side, like a "shoreline."
- Pour gelatin in medium bowl and add boiling water. Stir for 2 minutes to dissolve completely. Add grape juice and ice cubes; stir until ice cubes have melted. Pour slowly into empty side of pie plate, holding back jelly beans with a spoon.
- Refrigerate briefly until gelatin just begins to set. When gelatin has partially set, use a skewer to place gummy fish and parsley sprigs as seaweed.
Tip
Add green gelatin for sickly color. Add circle candies for old tires, wilted frisée lettuce greens at bottom, and float fish on top of water.
Tip
With whipped cream, create a foamy shoreline by spraying onto edge of gelatin where it meets the jelly bean shore.
This recipe appears in:
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