A crowd pleasing, no bake dessert. This jello is set in a bundt pan and almost divides into 2 layers yet remains as one, what i mean by that is, when you add fruit to this jello they all float up, once you flip the jello, they will all be on the bottom leaving pure jello on top. If you loved my pomegranate jello recipe, you’ll love this one too, because it is typically the same recipe except i make it in a bundt pan. To make it in a bundt pan one ingredient from the original recipe needs to be adjusted which is the gelatine. I decided to make a separate post for this to not confuse my readers.
Why do you need more gelatine for this version? Well because, when you just pour this jello into a bowl or cup, the container holds jello together and even if the jello is softer, it wont fall apart and is still perfect for serving and consuming. When you make it in a bundt pan, you then need to invert it and expect it to be stable. The original recipe will set perfectly fine but will be a little too shaky so you need to add a little more gelatine to give it more sturdiness upon serving. Adding more gelatine does not affect the taste.
You can use any bundt pan you have, i used this vintage star bundt by nordic ware for this recipe. It has a non stick coating for easy food release and easy clean up. If your mold is not non stick, i recommend wiping it down with a greased paper towel before pouring in the jello.
2 packs Cherry Jello (12oz)
3Tbsp Unflavored Gelatine (I use Knox brand)
4 cups Boiling water
4 cups POM Pomegranate juice
12oz Fresh Raspberries
1-2cups Fresh Pomegranate seeds (adjust to your preference)
- Into a deep dish, empty 2 packets of jello and add 3 tablespoons of unflavored gelatin. Use a whisk or spoon and mix until combined.
- Add 4 cups of boiling water and mix for about 2 minutes until completely dissolved.
- Stir in 4 cups of cold pomegranate juice.
- Add fresh raspberries and pomegranate seeds and refrigerate until completely set. NOTE:(Wait for the jello to cool off a little bit before adding fresh fruit, this will prevent fruit from getting soft and keep its crunchy texture.)
Once the mold has set — at least four hours but preferably overnight in the fridge — the only challenge left is removing it from the mold.
To ensure success, fill the sink or a container larger than your mold — with hot tap water. Dip the outside of the mold in the water for 10 seconds. Gently shake the pan to see if the sides have released, if not dip for another 10 seconds. Remove from the water, dry the outside of the mold, place a serving plate on top making sure to center it and flip out onto a serving plate.) Wait and listen for the dessert to drop. It’s a wondrous sound when the gelatin gently releases from the mold and plops onto the plate with a aplomb.
If you have any liquid run down after you flip your jello onto a serving dish, use a tissue or a paper towel to gently soak it up before it sets again. This will help you get a clean look and your dessert will be presentable.
You can choose to add additional fruit around the sides of your serving dish if desired.
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.
Pomegranate Jello in a Bundt Mold
- 2 packs Cherry Jello (12oz)
- 3 tbsp Unflavored Gelatin
- 4 cups boiling water
- 4 cups POM pomegranate juice
- 12 oz fresh raspberries
- 1-2 cups Fresh Pomegranate Seeds
Into a deep dish, empty 2 packets of jello and add 3 tablespoons of unflavored gelatin. Use a whisk or spoon and mix until combined.
Add 4 cups of boiling water and mix for about 2 minutes until completely dissolved.
Stir in 4 cups of cold pomegranate juice.
Add fresh raspberries and pomegranate seeds and refrigerate until completely set.
NOTE:(Wait for the jello to cool off a little bit before adding fresh fruit, this will prevent fruit from getting soft and keep its crunchy texture.)