I love creating dishes that people appreciate, dishes that silence the whole table at the first bite. But you know what I like more? Cook something that makes the whole table squeal like kids chasing an ice cream truck.
So when I stumbled upon the “secret Jell-O” recipe at Chef, Hilary Sterling’s new cookbook, Anmazza! — The title is Roman slang and roughly translates to “Wow!” — I knew I had to share.
“This was the defining treat of my childhood,” Hilary explains. Growing up, Grandma Ann always kept a bowl of Jell-O in the refrigerator. “She added grapes cut in half, and while the grapes were ‘jellying,’ they were floating in the middle.” It was very cold, refreshing and delicious. ” Growing up, Hilary and her sister tried to recreate it, but could never get the flavor right. That’s when Grandpa told us Grandma Ann’s secret ingredient: a sweet liqueur. “After all, our favorite desserts as kids were the Grandma part and the Fractal Party part.”
Hilary’s own arrangement is a bit more cocktail party than frat, but just as festive. It’s a ruby-colored confection studded with plums and served in a champagne coupe. Plus, it’s incredibly easy and takes less than 10 minutes to prepare. And I give Grandma Ann the benefit of the doubt, but she says probably I wasn’t planning on getting my grandkids drunk, but this recipe contains almost a shot of brandy per serving (truly amazing!). So, leave it on the adult table.
Grandma Ann’s Secret Jell-O
from Anmazza! Written by Hilary Stirling
For 4 people
1/2 cup (115 g) prunes*
3/4 cup (180ml) brandy
Cherry gelatin 85g package 1 piece
*That’s right, prunes are pickled plums. Here they are essentially hydrated during the cooking process.
Combine prunes and 1/2 cup (120 ml) brandy in a small saucepan. Bring to a boil, then reduce the heat and simmer until the prunes have absorbed all the water (about 5 minutes). Let’s set it aside. In another small pot, bring 1 cup (240ml) of water to a boil. Place the gelatin in a heatproof bowl, pour boiling water over it, and stir until completely dissolved (about 2 minutes). Stir in remaining 1/4 cup (60 ml) brandy and 1 cup (240 ml) cold water.
Divide half of the gelatin mixture evenly between the four glasses and fill the glasses about halfway. (“It’s time to break out those heirloom wine glasses and champagne coupes,” Hilary says. “For my grandmother, style and presentation were everything.”) Arrange the glasses on a small sheet pan for stability. Chill, uncovered, in the refrigerator until set (about 1 hour).
Finally, divide the soaked prunes evenly between the glasses and gently place them on top of the set layer. Pour remaining gelatin over the top of each glass. As the fruit hardens, it will “float”. Cover and refrigerate until set (about 1 hour more). Serve and enjoy!
Thank you very much, Hilary! And congratulations your beautiful cookbook.
PS More fun party recipes like chaotic pavlova and pasta! cake.
(Photo provided by: kelly pleio. Excerpted with permission Anmazza!available now from Scribner, an imprint of Simon & Schuster. Copyright © 2026 by Hilary Sterling)
Source: Cup of Jo – cupofjo.com
