 
Chocolate jello pudding/
Jeleu de ciocolata
10 oz/300 g chocolate, 10 tablespoons milk, 1/2 qt/1/2 l sour cream, 5 oz/150 g confectioner's sugar, vanilla, 8 envelopes gelatine, oil Back to Jello pudding in colored layers
Put the warmed milk, vanilla and chocolate in a pot. When the chocolate has melted, pour everything over the sugar beaten with the sour cream and mix well. Then add the dissolved and strained gelatine. Grease a mold with oil, fill it with the mixture and refrigerate. Before serving, briefly place the mold in hot water and turn onto a plate. Back to Jello pudding in colored layers Back to Sour cream jello pudding Back to Wine jello pudding
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Coffee jello pudding/
Jeleu de cafea
5 yolks, 1/2 qt/1/2 l milk, vanilla (1/4 stick), 4 tablespoons confectioner's sugar, 8 envelopes gelatine, 1/2 cup very strong strained black coffee, oil Back to Vanilla jello pudding
Set the milk to boil with the vanilla. After it comes to a boil, remove from heat and cover. Beat the yolks with the sugar and pour, gradually, in the warm milk, stirring continuously in the same direction. Return to heat and stir until thickened. After it has cooled off a little, add the coffee and the gelatine that was dissolved in a few tablespoons of warm water. Mix and pour in a mold greased with oil. Refrigerate. Before serving, briefly place the mold in a pan with hot water and turn onto a plate.
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Gooseberry jello pudding/
Jeleu de coacaze
1 lb/500 g gooseberries, 18 oz/550 g sugar, 1 cup water
Wash and clean the gooseberries. Set 14 oz/400 g gooseberries to boil with the sugar and water. Boil until the berries are soft, then strain and crush them. Strain again through cheese cloth and set to boil until the mixture starts to gel. (Test by placing a few drops onto a cold plate. If ready, in a few minutes they gel.) On the bottom of a deeper dish, arrange a few whole gooseberries, slowly pour a thin layer of jello and refrigerate. Keep the rest of the jello in a warm place. After the poured layer has gelled, arrange a few more gooseberries on top of it and then pour another thin layer of jello. Repeat this procedure until you use all gooseberries and all jello. Before serving, turn onto a plate and garnish with a few sprigs of gooseberries.
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Jello pudding in colored layers/
Jeleu in straturi colorate
See sour cream jello pudding, chocolate jello pudding, wine jello pudding and vanilla jello pudding. Use half quantities for each.
Prepare the sour cream, chocolate, wine and vanilla jello puddings using half of each quantity. First make the sour cream one and pour in the mold. Refrigerate. After it gels, gently pour the chocolate one and refrigerate until it gels. Repeat this procedure with the wine and vanilla jello puddings. Remove from the mold like the chocolate jello pudding
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Sour cream jello pudding/
Jeleu din smintina
1 qt/1 l sour cream, 7 envelopes gelatine, 1 envelope gelatine colored red, 1/2 cup water, 1/4 vanilla stick, 12 oz/350 g sugar, 1/2 lb/250 g whipped creamBack to Jello pudding in colored layers
Set the vanilla to boil with the half a cup of water, until it comes to a few boils, then remove from heat and add the gelatine so that it dissolves. Then strain. Separately, beat the sour cream with the sugar until foamy. Add the dissolved gelatine and 1/2 lb/250 g whipped cream. Place into a mold and refrigerate. Remove from the mold the same way as for the chocolate jello pudding.
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Vanilla jello pudding/
Jeleu de vanilie
Same quantities as for coffee jello pudding Back to Jello pudding in colored layers
Prepare the same way as the coffee jello pudding, without adding coffee. Set the milk to boil with more vanilla (1 big stick).
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Wine jello pudding/
Jeleu de vin
1 qt/1 l red wine, 7 oz/200 g sugar, 1/4 vanilla stick, 10 envelopes gelatine Back to Jello pudding in colored layers
Boil the wine with the sugar and vanilla; after a few minutes of boiling, remove from heat and add the gelatine that was dissolved in a few tablespoons of warm water. Strain everything, pour into the mold and refrigerate. Remove from the mold the same way as chocolate jello pudding.
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