Dinner: L’Atelier du Joel Robuchon (Casino du Montreal)

L’Atelier du Joel Robuchon is a fine dining restaurant located in Casino de Montreal specialized in intricate French cuisine. As I mentioned in the Weekly Adventures before, my friend treated me to a meal there. Finding the way to the Casino is going to be the easy part, however, remember to look for the indications on the floor to get to the restaurant. Its a little up of going up and then taking an elevator down to its own little corner in the Casino.

l'atelier du joel robuchon

 Cocktail- Coco Hennessyto (I think that’s the name)

l'atelier du joel robuchon

I think thats how you spell it. This beautiful cocktail had some avocado puree popsicle topped above it along with some coconut milk and other fun ingredients. It is a fabulous and delicious twist on the mojito.

Bread starter

l'atelier du joel robuchon l'atelier du joel robuchon

As far as fancy restos go, this place gave you a platter of bread choices. My friend specifically had two cheese breads and they thoughtfully put it on a separate plate to not contaminate the other selections. In the big platter, there are mini baguettes, croissant-like buns, some ham stuffed bread and a spelt bread. I tried the mini baguette and the spelt bread.

Before we continue, I want to share what we took. I ambitously went for the “Experience” Tasting Menu. My friend took the “Seasonal” Tasting Menu which had two extra plates. I would later realize that eating bread was not recommended with the amount of food and the length of time it took to finish this meal. The length was 4 hours. Talk about an experience, right?

Do note that I will use the dishes listed in their menu and when I remember to list the changes they made for my lactose intolerance. Let me tell you, I gave the kitchen a run for their money judging from watching at the seat how they convened at the table. French restaurant and no dairy products except for butter is not exactly easy. As for my friend’s choice, I’ll see if I can share his instagram post for it.

To begin…

Velvety Jerusalem Artichoke Cream with Toasted Hazelnuts 
Replaced with…this (because I can’t remember what it is)

l'atelier du joel robuchon

However, I do remember it being incredibly delicious! The flavors and the everything was so perfect. Now if someone from the L’Atelier du Joel Robuchon lands here and sees this, how about you tell me what this is? (Fat chance of that happening, but hey, its a shot, right?)

Le Crabes des Neiges
Snow crab with finely juliened sweet and sour turnip with clover and rosemary honey

l'atelier du joel robuchon

Possibly one of my faves of the evening went to these little snow crab layers of goodness. It was a mystery how to keep it together to eat but I made my best effort and its just so awesome.

Le Foie Gras de Canard
Duck foie gras royale, tasty apple and raisin variation fine Le Carminee jelly

l'atelier du joel robuchon

Of the most loveliest presentations for this mean, however, I have to confess that I’m not a huge fan of foie gras so I do partially blame the heaviness of this piece regardless of having the toasted slices or the currants to accompany. It was delicious if it was about half of this size. But foie gras is a very personal preference sort of food so if you like it, this probably is a decent amount.

La Chataigne
Fine chestnut veloute with smoked bacon over a delicate celeriac cream
replaced by this Artichoke dish cooked three ways with cayenne pepper

l'atelier du joel robuchon

To be honest, I have never eaten any foamed stuff before tonight. We’re more the diner and bistro sort of people. We love a nice meal here and there but nothing like these fine dining haute cuisine sort of things. However, as an entry point, this artichoke was fantastic, given that I haven’t eaten artichoke either before. There was a fried variety that was great, and the puree bit on the bottom was nice and I believe the foam is also the third way to make it. Its garnished with cayenne pepper and some sriracha mayo or something like that. It had a definite spicy hot punch.

Le Blanc de Fletan
Halibut filet with anise-flavored shellfish broth

l'atelier du joel robuchon

About this dish, I had to walk around a little before eating. The fish was delicious and it had this lovely fennel seafood bits around it including mussels and shrimps. It was made so very good. We rarely cook halibut but the broth and the whole thing was paired so well in terms of flavors. The seafood broth was absolutely on point.

Le Cochon Gaspor
Roasted pork rib, tenderloin glazed with jus over herb risotto

l'atelier du joel robuchon

The replacement here is that risotto is usually made with cheese however, they made this risotto with olive oil. Unfortunately, I only took two bits of the tenderloin before I felt like I was going to get sick from overeating even after walking around and standing about. I’ll talk about the experience at the end which I think contributed a lot to why ordering for meals like this one is different from ordering a la carte.

Back to the meal, this dish was very good. The pork was done so awesome. It was tender and juicy and the sauce was fantastic. I would have wanted to finish this one if I wasn’t so full. My friend did help me finish it and he loved it a lot.

The Dessert

l'atelier du joel robuchon

The original was a chocolate creameux with crumbled biscuits and cocoa sorbet which was replaced by something of a coconut delight. The sauce around it was really good. Then the whole feeling of cracking open the sugar coat around the coconut mousse or some sort of so satisfying. I usually find coconut has this tendency to be overpowering in its sweetness but in this case, it liked it a lot. This dessert felt like an experience in the whole eating journey.

l'atelier du joel robuchon

Finally, as the bill was being paid, they brought us some little tidbits of sweetness. My plate had a fruit jelly and a nougat.

For my friend’s seasonal tasting menu, here’s his instagram post on it.

OVERALL…

L’Atelier du Joel Robuchon was a pretty great experience. The food was impeccable from both the presentation and the flavors. It was very unique. The service was fantastic. They tried their absolutely best to accommodate to what I wanted. The tasting menu was a hard task to put together and they did a fine job. Kudos to our waitress and the kitchen for that. The cocktail was also incredibly original and I actually wanted to figure out how to make one at home. The experience of it all was nothing short of pure awesomeness. The atmosphere and the decor were beautiful and yet still had somewhat of a casual vibe.

However, if I were to go again, I wouldn’t order from the tasting menu. While I do enjoy my food and like to take my time, having a meal that lasts from 7:30pm to 11:30pm is not my idea of absolute fun even if my friend and I are long time friends and we always have stuff to talk about. Its more the idea of sitting around eating or waiting for food. With that said, because I had so much time for my body to digest every course, I felt my fullness much faster, resulting in how I just couldn’t eat anymore by the time the last course came around. Looking back at the pictures, it was a truly gastronomical experience which also means the portions are small. If they came swifter, I would have been able to eat through the whole thing (I believe, since I’ve never tried). With that said, if I were to go again, which I hope to take my husband for a nice night out one time, I’d go for the a la carte menu so both the kitchen and myself will not have any headaches over the lactose intolerance.

L’Atelier du Joel Robuchon is a great experience and if you are a foodie into the fine gastronomical cuisine, this is somewhere you should try for sure if and when you are in Montreal provided you don’t have children under 18 as its in Casino de Montreal.

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MTL a Table 2017: Bistro Le Ste-Cath

I talked about it in the last Weekly Adventures however we ended up going to a second restaurant for MTL a Table. This time, we landed on Bistro Le Ste-Cath which is in the Hochelaga-Maisonneuve area, which is a little off of downtown. A few reasons for this choice: the menu looked good and the location was decent (since there was a hockey game that night and it would be a mess to get in and out).

Bistro Le Ste-Cath

None of us had been to Bistro Le Ste-Cath before. Its a very artsy spot and there was a live show set to begin at 8pm. During the meal, there was an artist doing a painting on their stage. It was pretty cool to look at. The seating is a little tight but its also quite casual. The area had a decent parking spots if its not too late.

Drinks

bistro le ste-cath

Bloody Caesar

bistro le ste-cath

Sangria Rose

To start, my husband got his staple of Bloody Caesar. This one was pretty strong as in the spices were all there. As for the rest of us, we shared a pitcher of Sangria Rose. Bistro Le Ste-Cath has a pretty extensive variety of sangrias. Taking into consideration allergies and preferences, we went with a simpler Sangria Rose which only had a few ingredients. It was pretty good.

First Course

Mussels of the islands with fries

Bistro le Ste-Cath

East-Hereford Rainbow Trout Tartare

Bistro le Ste Cath

Bas-du-Fleuve Minestrone Soup

Bistro le Ste-Cath

I chose the mussels with fries for the first course. It was pretty good. The broth they used was delicious and the fries were top-notch perfection. It had a sprinkle of pepper and the way they made it was awesome. My husband had the minestrone and judging from his reaction, I  can’t say that he liked it a ton.

Second Course

3 Cheeses Salad and Mac and Cheese with Vacherin de Mont-Laurier

Bistro le Ste-Cath

Brome Lake duck vol-au-vent served with fennel, dill and orange salad

Bistro le ste-cath

Breaded Rainbow Bobines trout served with sauteed vegatables

Bistro le Ste-Cath

Next up was the main meal. I took the breaded rainbow bobines. This was really nice. The sweet potato fries being the disappointment of the dish because it didn’t really have any taste and the texture was all pretty meh. However, the fish was nice. It was breaded with corn flakes which is pretty nice because for those who don’t know, corn flakes breading is the replacement for panko for those who are lactose-intolerant. I usually just leave it and suffer a little of the consequences if I am super desperate but this one had delicious sauce and was made very well. The husband had the duck vol au vent and he said that he enjoyed it.

Third Course

Monteregie Creme Brulee

Bistro le ste-cath

Chocolate Trio with Strawberry and Basil from Quebec

bistro le ste-cath

Fruit Salad

bistro le ste-cath

The fruit salad is obviously mine’s since I can’t eat the original two on the menu. However, this berry salad was very fresh which is always a plus.

Overall, Bistro le Ste-Cath was alright. The seating is a little tight which makes it more suitable for like shows and drinking probably. The food was good. The presentation was nice and the taste was decent. To be honest, Bistro le Ste-Cath seems like a pretty hip spot. It had a lot of cool art happening as we ate as well as along its walls. It has live shows. You can tell that this spot has a lot of frequent and repeat customers because at times, there was a lot of groups that seemed to already know each other and seemed like a reunion, which can feel quite nice to see in general. Plus, surprisingly, this little spot actually had a quick alternative for my dessert issue. Its always nice to see restaurants willing to try to accommodate to our myriad of needs from having a toddler around and allergens and offering decent service for it.

MTL a Table 2017: Bistro Brasserie Les Soeurs Grises

MTL a Table is upon Montreal again!! It runs from November 2 to 16. The amount of restaurants seems to have increased quite a bit and has expanded the geography spread a little more to restaurants located a little further than the downtown, Old Montreal and Plateau Mont-Royal area which is the popular spots for restaurants. The menus however were quite a challenge to figure out with less that works for us. With that said, we ended up deciding on going to check out Bistro Brasserie Les Soeurs Grises for dinner. Last year, we checked it out for their brunch menu and it was incredibly delicious so we have high hopes for this one. You can check out last year’s post HERE.

Let’s see what their dinner menu looks like!

Bistro Brasserie Les Soeurs Grises
MTL a Table Dinner Menu

Bistro Brasserie Les Soeurs Grises has a really nice ambiance and is located a quieter part of Old Montreal.

Cocktails

Bistro Brasserie Les Soeurs Grises

Bloody Caesar

Bistro Brasserie Les Soeurs Grises

Sangria Blanche

Being a brasserie definitely gives this place at least some guarantees of making a decent drink and for both of these, they were really good. My husband had the Bloody Caesar which he orders whenever he goes out to a restaurant and my typical is white sangria. What is so great about sangria is the fruity taste of it all and how essentially every restaurant can have their own twist. This one is a little stronger with a more obvious taste of the triple sec however, still a very good one.

First Course

Bistro Brasserie Les Soeurs Grises

Smoked Duck Carpaccio, candied orange, spicy mesclun

Bistro Brasserie Les Soeurs Grises

Chickpea and beetroot hummus, basil pesto, roasted pepper, grilled pita bread

Bistro Brasserie Les Soeurs Grises

Smoked red peppers cream, mini grilled cheese au fromage Louis d’Or de Sainte- Elisabeth de Warwick

I’m fairly certain Phoebe will hop on here at some point to check out the post and she will tell you all about the Duck Carpaccio in the comments (along with her choice of the confit duck leg and waffles in the second course). I had the hummus and OMG, was it scrumptious!! The grilled pita was great and it went well with the hummus which was so unique. My husband had the soup and the grilled cheese. The grilled cheese was kind of a tease being so little but he liked it however, him being not a soup person, he did give higher compliments to the roasted pepper cream.

Second Course 

Bistro Brasserie Les Soeurs Grises

Smoked salmon filet, smoked potato salad, dried sausages with cheese, maple virgin sauce

Bistro Brasserie Les Soeurs Grises

Grilled waffle with confit duck leg from Brome Lake, onion jam, salad of the day, maple caramel and homemade beer

Bistro Brasserie Les Soeurs Grises

Poultry, sweetbread pistachio blood sausage, roasted potatoes, crispy onions, balsamic reduction, sauerkraut with wild boar bacon

I had the sausage dish for the second course. Since these foodie adventures, I’ve gained a liking for sweetbread and in this sausage mixture oddly with pieces of pistachio poking out, it was the absolute highlight of the dish. The roasted potatoes were slightly mushy but it tasted really good. My only issue with this one was the sauerkraut however, it isn’t the fault of it and more mine since I have days that I am more in the mood for it and I just wasn’t feeling like it complimented the dish that much. My husband had the salmon and he gave it all a thumbs up. I remember a praise for the roasted potatoes salad.

Third Course

Bistro Brasserie Les Soeurs Grises

Beeramisu and milk jam with fleur de sel

Bistro Brasserie Les Soeurs Grises

Pouding Chomeur with maple syrup from “Les Sucres de Mont-Megantic”

Bistro Brasserie Les Soeurs Grises

Dates stuffed with goat cheese, cranberries and walnuts

Finally, we are at the third course. Most of you know about my lactose intolerance so many times, my dessert option is limited. The only option here was the dates. I’m not a fan of dates and goat cheese (which is the only cheese I can have barring the lactose-free variety). With that said, this dessert option was over the top sweet and made me feel really bad afterwards and I just ate one of the dates. Normally, I have a sweet tooth but the sweetness of the dates actually overpowered the goat cheese making it decent tasting but adding in some extra syrup and not even cranberries to balance the acidity and then the walnuts was just too much for me. However, being too sweet seems to be a big comment on our table even for my friends who took the Pouding Chomeur. However, it seems the star of the desserts goes to the twist on Tiramisu called Beeramisu which my husband said was quite good except it was leaning on the very sweet side at the end.

Overall..I’d say Bistro Brasserie Les Soeurs Grises was pretty good. Sure, the desserts weren’t to our liking but thats just probably because we’re not all immensely in love with extreme sweetness. However, the food was pretty decent and wins for both me and my husband. Definitely someplace we’d consider going out for a date night if we ever have the urge to go downtown (which is almost never unless its festival season).

Dessert: Chocolate Mousse

Father’s Day was almost a week ago and its taken me this long to get this going. Mostly because I misplaced the recipe. These things happen and I’m able to share it now. Full disclosure that a few years back, I did attempt to make Chocolate Mousse and it was a failure to say the least. Something along the lines of a chocolate liquid. Although, apparently, it still was a delicious chocolate-y drink. With more kitchen tools and more experience, we decided to give this a second shot and with a new recipe.

This time, I’m working with Food Network Magazine’s Chocolate Lover’s Handbook, called Chocolate-Chestnut Mousse but modified it to not use chestnut puree. We did end up using a replacement for it to give it a thicker consistency. We used a roasted nut chocolate spread and it worked really well. Here’s how it look. (Sorry for bad presentation)

Chocolate Mousse

Serves: 4 (halved from the original 8)

Ingredients

4 ounces semisweet chocolate, chopped
1/2 cup chocolate spread
1/8 tsp pure almond extract
pinch of salt
1/2 cup plus 1 tbsp confectioners’ sugar
1 cup heavy cream

  1. Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted, about 2 minutes. Blend the chocolate spread, almond extract, salt and 1/2 cup confectioners’ sugar in a food processor until smooth. Transfer to a bowl and fold in half of the melted chocolate.
  2. Beat the heavy cream and the remaining 1 tablespoons confectioners’ sugar with a mixer until soft peaks form. Reserve 1/2 cup for topping. Fold one-quarter of the remaining whipped cream into the chocolate spread mixture, then fold in the rest. Refrigerate until ready to serve.
  3. Divide the mousse among dessert glasses. Top with the reserved whipped cream. Remelt the remaining chocolate in the microwave, if necessary, then drizzle on top.

Surprisingly, chocolate mousse is pretty easy to make, although very hard to get the right consistency. This recipe worked really well. I’d venture to say that if you don’t have fancy chocolate spread that Nutella might work also or peanut butter even. It probably would still have similar results. I did this one the night before I had to go over to my in-laws and bring this over and that also helps. However, ours didn’t have the drizzle because I did make a mistake and put too much confectioners’ sugar so had probably instead of the 1 tablespoon for the whipped cream mix, I had two because I read it wrong.

Of course, if you do want to do the actual recipe, it serves 8. Double all the ingredients from the list above and replace the chocolate spread with chestnut puree.

Despite the mistake in the ingredients, I think not putting the drizzle worked to balance the taste. My in-laws liked it a lot and said the sweetness was just enough. My husband also liked it a lot. Unfortunately, because of the heavy cream and the semi-sweet chocolate, it had milk so I couldn’t try it out for myself.

Have you made Chocolate Mousse? What recipe do you use?

Dessert: Classic Brownies

Mother’s Day was this past weekend. My husband made a request to bake some brownies for my mother-in-law.

Last year’s Food Network magazine came incredibly handy as it was all about chocolatey desserts. This is the recipe that I used. Do note that this is the full recipe that they had and I halved most of the ingredients as I used a square pan which was maybe 8 by 8 inch or so.

CLASSIC BROWNIES
(from Food Network magazine Chocolate Lover’s Cookbook)

Brownies

Makes: 36

Ingredients
Cooking spray
2 sticks unsalted butter
4 ounces semisweet chocolate, chopped
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt

  1. Preheat the oven to 350F. Line a 9 by 13 inch baking dish with foil, leaving a 2 inch overhang on two sides; coat the foil with cooking spray. Melt the butter and chocolate in a large saucepan over low heat; let cool slightly. Stir in sugar and eggs. Whisk in the flour, cocoa powder and salt.
  2. Spread the batter in the prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool on a rack, then cut into bars.

The only substitute used here was the semisweet chocolate was instead semisweet chocolate chips. Also, I forgot to set low heat when melting the butter and chocolate so not sure if that changed the consistency. It might have since I felt like the recipe didn’t make as thick as I’d like but it did rise a little in the oven.

However, we did leave before my in-laws had a chance to try this out. My husband told me they said it was delicious and liked it. My only concern was not that it wouldn’t taste good but that while adjusting the recipe to a lesser portion, it would change the consistency. It did look like it had a decent consistency if not thinner than usual brownies.

 Do you like making brownies?
My next project is to make vegan brownies. Hopefully I’ll work on that soon! 🙂

Battle of Ingredients #2: Maple Syrup

Welcome to Round 2 of Battle of Ingredients!
If you missed the first round, you can find it here. I will be putting something on the side or above so that it’ll be easier to track soon.

This month’s Battle of Ingredients is all about maple syrup! Why? Because here in our lovely province of Quebec, we have the cabane a sucre (aka sugar shack) tradition. Maple syrup is a big deal around this parts (and apparently also in Riverdale according to the new TV series). It was a no brainer for myself and Phoebe that it would be our choice ingredient as well as trying out a new formula of doing a collaborated full course meal. All our dishes had maple syrup so lets just say, we were in for a sugar rush.

Let’s check out our menu, along with the wines we used to pair with it (although one of them we didn’t end up drinking…yet).

Wine

Wine

We drank the Kung Fu Girl which is one of my favorite wines. Apparently, it has somewhat of a sour taste which I never really thought about but always found it smooth. Regardless, hopefully we’ll keep the Fetzer in our fridge till the next Battle.

Appetizer – Kim

Bourbon Maple Glazed Chicken Wings

Bourbon Maple Glazed Chicken Wings

Recipe via Pinterest: http://www.simplyrecipes.com/recipes/bourbon_maple_glazed_chicken_wings/

A very simple recipe to put together in general although you do need to simmer the sauce before putting it on the chicken wings and then have to simmer again to thicken it. I somehow managed to get it thicker the first time so that it wasn’t necessary to simmer again. I did have extra sauce however it was covered enough so I put it to the side in case anyone wanted anymore. This one was delicious and definitely a hit. Perhaps it had to do with the fact that I used our good bourbon without knowing it. Whatever the reason, these turned out much better than I expected and honestly, I kind of want to make another batch already.

From our friends: Not dry at all with the sauce, and it matched well. No extra sauce needed for me!

Main Meal + Side – Phoebe

Prosciutto Maple Salmon

Prosciutto Maple Salmon

Recipe via Pinterest: http://gardeninthekitchen.com/prosciutto-maple-salmon/

Phoebe chose this recipe off Pinterest. We don’t usually get the chance to use prosciutto frequently and never had thought to use to wrap around fish and yet, it came together really nicely. She hadn’t worked with dill before and I haven’t been a fan either, however we do have dill lovers at the table. This came together really nicely. Phoebe was a little nervous about the whole grilling part before baking it and we timed it all very nice to serve this and the sides, which we will talk about below.

From our friends: I personally find the dill to match well with the fish. Again, not dry the way it was made, the only slight annoyance was that the prociutto is hard to cut through, so putting any sort of pressure would crush the salmon under… But with patience of sliding your knife back and forth, it’s perfect.

Maple Syrup Roasted Brussel Sprouts

Maple Syrup Roasted Brussel Sprouts

Recipe via Pinterest: http://www.thewholesomedish.com/maple-syrup-roasted-brussels-sprouts/

Huge fan of brussel sprouts here, I found this recipe for Phoebe and she was totally into it, which is great. I’ve always wondered how maple syrup in Brussel Sprouts would work and actually it was the one the absorbed the maple syrup enough to actually taste it the most. It was much more subtle in the salmon for example. However, in the balance of the meal, it worked well.

Dessert

Chewy Maple Cookies

Chewy Maple Cookies

Recipe via Pinterest: http://www.cleverlysimple.com/chewy-maple-cookies/

I decided on making these cookies very last minute. Like an hour before our cooking meet-up. Fact is, I was going to make Maple Ice but that needed Maple Water and Ice Cream Maker, both things that I don’t have or haven’t figured out how to use yet. Then there was the idea of making little maple syrup tarts but that was really complex with heating the pizza stone plate in the oven beforehand and the worry that it would just fail because I was changing this complicated tart recipe from a pie pan to little tarts. Anyways, point is cookies are the safe bet and thankfully, it worked well to not hog up the oven and we were able to get everything we needed done and ready on track.

From our friends: Cookies were good! Wasn’t dry, but wasn’t butter fest either! Maybe it would be even better with some nut in it like cashew, but then again, might alter the taste… But it was great.

Maple Flavored Popcorn (Bad Monkey)

Bad Monkey Maple Flavored Popcorn

In addition, Phoebe brought this Bad Monkey brand Maple Syrup flavored popcorn to match with the theme. I don’t eat a lot of popcorn for health issues but I did try a few and it was pretty delicious. Phoebe did find it a little on the sweet side however our friends did like this one as well. they actually put the popcorn and the cookie together and apparently, it went well together particularly because of the contrast in textures.

That’s it for this Battle!
Maple Syrup was a fun adventure and on all fronts this was a win.
We learned some new recipes and had a great time with friends.
Next month’s Battle is still deciding what will be the star(s) of the show! 

Perhaps this will be the structure from now on as it is easier to get together an acceptable meal but we will shift the courses around to who is responsible next time.
We will see…like I said in the first round, a work in progress. If you have any suggestions, do share with us. 🙂

Dessert: Jell-O Candy

An oldie but a goodie is here today!

My mom’s hit dessert when she used to throw me birthday parties when I was a little girl are these yummy Jell-O treats. Its probably why to this day, I love Jell-O so much! Not even sure why. Much opposite from my husband who doesn’t like the texture. These little rainbow Jell-O candies take a few hours and a little patience but not a whole lot of ingredients. They look colorful and usually are a cheerful addition to a party.

Jell-O Candy

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Ingredients
(for 5 layer Jell-O Candy)

5 boxes of Jell-O Candy (go for 3 darks to contrast with 2 lights)
5 pouches Unflavored gelatin
Boiled Water

Other items:
Liquid Measuring Cup
9×13 inch Glass Dish

How to make it

  1. Pour one pouch of Jell-O and one pouch of Unflavored gelatin into your liquid measuring cup. Dissolve with boiled water, aim for the 300 – 350 mL mark in order to have enough liquid to cover the bottom of the glass dish.
  2. Let it cool, then pour it into the glass dish. Make sure it covers the entire bottom.
  3. Place it into the fridge for 30 minutes or until it is solid.
  4. Boil more water (if needed) while you wait and prepare for the next layer.
  5. Follow instructions 1-4 for the next layers.
  6. Let sit in fridge overnight (optimally), if not, for a few hours. The longer it has to cool in the fridge, the better the texture.

Colorful and simple, although a little bit more time consuming and requires some patience, but the payoff is well worth it. Maybe a bit of it is nostalgia talking and because I really love eating this. I make this as a treat when there’s some special occasion. In this case, it was for my friend’s birthday and she likes this Jell-O candy thing.