I like making meals that folks respect — the sort of meal that makes the entire desk go quiet on the first chunk. However what I sort of love extra? Making meals that makes the entire desk shriek like youngsters chasing the ice-cream truck.
So, after I occurred upon a “secret Jell-O” recipe in chef Hillary Sterling’s new cookbook, Ammazza! — titled for the Roman slang time period, which roughly interprets to “wowee!” — I knew I needed to share.
“This was the defining deal with of my childhood,” explains Hillary. Rising up, her Grandma Anne all the time stored a bowl of Jell-O within the fridge. “She added halved grapes, and so they’d hover within the center whereas it ‘jellified.’ It tasted so cool, refreshing, and scrumptious.” As adults, Hillary and her sister tried to copy it, however by no means managed to get the style good. That’s when their grandpa clued them in to Grandma Anne’s secret ingredient: candy liqueur. “Seems, our favourite childhood dessert was one half Grandma, one half frat celebration.”
Hillary’s personal adaptation is a bit more cocktail-party than frat, however simply as festive: a ruby-red confection, studded with plums and served in a champagne coupe. Plus, it’s extremely easy, with lower than 10 minutes of lively cooking time. And whereas I’ll give Grandma Anne the advantage of the doubt, and say she in all probability wasn’t attempting to inebriate her grandchildren, this recipe has virtually a shot’s value of brandy per serving (wowee, certainly!). So, let’s possibly maintain it on the grown-ups desk.
Grandma Anne’s Secret Jell-O
from Ammazza! by Hillary Sterling
Serves 4
1/2 cup (115 g) prunes*
3/4 cup (180 ml) brandy
1 85-gram bundle cherry gelatin
*It’s true, prunes are dried plums. Right here, they’re basically rehydrated within the cooking course of.
In a small pot, mix the prunes and 1/2 cup (120 ml) of the brandy. Convey to a boil, then flip the warmth low, and prepare dinner till the prunes soak up all of the liquid (about 5 minutes). Put aside. In a separate small saucepan, deliver 1 cup (240 ml) of water to a boil. Place the gelatin in a heatproof bowl, then pour the new water over it, whisking till totally dissolved (about 2 minutes). Stir within the remaining 1/4 cup (60 ml) of brandy and 1 cup (240 ml) of chilly water.
Divide half of the gelatin combination evenly amongst 4 glasses, filling them about midway. (“That is the time to interrupt out your heirloom wine glasses or champagne coupes,” says Hillary. “Fashion and presentation meant every thing to my grandmother.”) Organize the glasses on a small sheet pan for stability. Refrigerate, uncovered, till simply set (about 1 hour).
Lastly, divide the steeped prunes evenly among the many glasses, gently inserting them on high of the set layer. High every glass with the remaining gelatin — the fruit will “float” because it units. Cowl and refrigerate till agency however nonetheless jiggly (about 1 hour extra). Serve, and luxuriate in!
Thanks a lot, Hillary! And congratulations on your beautiful cookbook.
P.S. More fun party recipes, together with a chaotic pavlova and a pasta cake.
(Pictures by Kelly Puleio. Excerpted with permission from Ammazza!, on sale now from Scribner, an imprint of Simon & Schuster. Copyright © 2026 by Hillary Sterling)
