Ingredients:
- 1 large box (6 oz / 170 g) Flavoured Gelatin Mix (e.g., Strawberry, Raspberry)
- 2 packets (approx. 1 Tbsp each / 14 g) Unflavoured Gelatin Packets
- 1 1/2 cups (360 ml) Water, Boiling
- 1/2 cup (120 ml) Water, Cold or Ice Water
- Small amount of Cooking Spray (optional)
Instructions:
- Prep the Mould: Lightly spray the 9x13 inch pan with a neutral cooking spray or wipe with a flavourless oil. This ensures the Jigglers release cleanly.
- Boil the Water: Bring 1 1/2 cups (360 ml) of water to a rolling boil.
- Combine Dry Ingredients: In the heatproof mixing bowl, combine the large box of flavoured gelatin mix and the two packets of unflavoured gelatin. Whisk briefly to ensure they are evenly distributed.
- Dissolve the Gelatin: Pour the measured boiling water directly over the dry powders. Immediately whisk vigorously and continuously for about 2 minutes until the mixture is completely clear, with no granules visible. This is the most important step for texture.
- Cool the Mixture: Once fully dissolved, pour in the 1/2 cup (120 ml) of cold water (or ice water). Whisk for 30 seconds to incorporate. This step quickly brings the temperature down and starts the setting process.
- Pour and Chill: Carefully pour the liquid mixture into the prepared 9x13 inch pan. The liquid layer should be roughly 1/2 inch (1.25 cm) deep.
- Refrigerate: Transfer the pan to the refrigerator. Chill for a minimum of 3 hours, or preferably 4 hours, until the gelatin is extremely firm to the touch.
- Release Edges: Once set, gently run a thin knife around the perimeter of the pan to loosen the edges.
- Cut the Shapes: Use your chosen cookie cutters to cut shapes directly into the gelatin. Push the cutter down firmly, then gently lift the jiggler out with a small offset spatula or your fingers. (Pro Tip: Run the cookie cutter under warm water briefly if the gelatin starts sticking.)
- Serve: Arrange the Jigglers on a platter and serve immediately. Store leftovers in an airtight container in the refrigerator.