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- 4 cups Water,
- 4 3-oz boxes Raspberry gelatin dessert mix,
- 4 envelopes Unflavored gelatin,
- 112-ounce can Unsweetened evaporated milk,
- 1/2 cup Chambord raspberry liqueur and raspberry syrup,
- 1 cup Light corn syrup,
- 1 small bottle Red food coloring,
- 3 drops Blue food coloring,
- 1 1-gallon food-storage bag without the zip closure, and
- 6 1/2 cup human heart gelatin mold.
Method:
- Put the gelatin dessert and unflavored gelatin in a bowl.
- Boil the water and pout it in the bowl, stirring vigorously, so that gelatin gets dissolved well.
- Cool to room temperature and then stir in the condensed milk to get the pink color of the flesh.
- Pour the mixture in a gelatin mold until it is half an inch thick.
- Put the mold in the fridge, so that the gel gets set and is firm enough to hold the shape.
- Stir together the corn syrup, Chambord raspberry liqueur and raspberry syrup and food colorings to form the blood.
- Pour it into a corner of the food-storage bag turned inside out to make it look like a bladder.
- Twist the plastic to tie the knot in a way that no air bubble gets formed between the sauce and the twist.
- Adjust the position of the knot in such a manner that when the bag is made to lie on the counter, it is about 1 1/2 to 2 inches high.
- Use scissors to snip off extra plastic left outside the knot.
- When the gelatin in the mold gets stiff and firm, put this blood filled bladder inside the mold in a way that there is at least ¾ inch of space between the sides of the bag and walls of the mold.
- Pour a little more gelatin in the mold to fill it.
- Set it again in the refrigerator for about four hours so that the gel gets firm and attains the texture of fine meat.
- To take the heart out of the mold, put about 2 1/2 inches of hot water in the sink.
- Set the mold in the sink in a way that water comes just below the edge of the mold for 15 to 20 seconds.
- Then, take the mold out of the sink and use a knife with a sharp blade to run across the edge of gelatin in the mold.
- Place the mold on a white pedestal cake plate carefully and then take the heart out so that the side, which was at the bottom of the mold, is not at the top on the plate.
- If necessary, tap or shake the mold slightly to get the gelatin heart out of it.
For Presentation:
- Stab the knife in the heart and twist it a little to make it bleed.
- Cut a piece from the lobes of the heart and catch the sauce as blood on it on the dessert plate.
- You may put a little whipped cream on it before serving.
- Make sure that the chunks of food-storage bag do not get served with the bloody dessert or your guests may choke on it.
