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I love making food that people appreciate \u2014\u00a0the kind of meal that makes the whole table go quiet at the first bite. But you know what I kind of love more? Making food that makes the whole table shriek like kids chasing the ice-cream truck. <\/p>\n
So, when I happened upon a \u201csecret Jell-O\u201d recipe in chef Hillary Sterling\u2019s<\/a> new cookbook, Ammazza!<\/em><\/a> \u2014\u00a0titled for the Roman slang term, which roughly translates to \u201cwowee!\u201d \u2014 I knew I had to share.<\/p>\n \u201cThis was the defining treat of my childhood,\u201d explains Hillary. Growing up, her Grandma Anne always kept a bowl of Jell-O in the fridge. \u201cShe added halved grapes, and they\u2019d hover in the middle while it \u2018jellified.\u2019 It tasted so cool, refreshing, and delicious.\u201d As adults, Hillary and her sister tried to replicate it, but never managed to get the taste just right. That\u2019s when their grandpa clued them in to Grandma Anne\u2019s secret ingredient: sweet liqueur. \u201cTurns out, our favorite childhood dessert was one part Grandma, one part frat party.\u201d<\/p>\n Hillary\u2019s own adaptation is a little more cocktail-party than frat, but just as festive: a ruby-red confection, studded with plums and served in a champagne coupe. Plus, it\u2019s incredibly simple, with less than 10 minutes of active cooking time. And while I\u2019ll give Grandma Anne the benefit of the doubt, and say she probably<\/em> wasn\u2019t trying to inebriate her grandchildren, this recipe has almost a shot\u2019s worth of brandy per serving (wowee, indeed!). So, let\u2019s maybe keep it at the grown-ups table.<\/p>\n Grandma Anne\u2019s Secret Jell-O<\/strong> 1\/2 cup (115 g) prunes* *It\u2019s true, prunes are dried plums. Here, they\u2019re essentially rehydrated<\/em> in the cooking process.<\/em><\/p>\n In a small pot, combine the prunes and 1\/2 cup (120 ml) of the brandy. Bring to a boil, then turn the heat low, and cook until the prunes absorb all the liquid (about 5 minutes). Set aside. In a separate small saucepan, bring 1 cup (240 ml) of water to a boil. Place the gelatin in a heatproof bowl, then pour the hot water over it, whisking until fully dissolved (about 2 minutes). Stir in the remaining 1\/4 cup (60 ml) of brandy and 1 cup (240 ml) of cold water.<\/p>\n Divide half of the gelatin mixture evenly among four glasses, filling them about halfway. (\u201cThis is the time to break out your heirloom wine glasses or champagne coupes,\u201d says Hillary. \u201cStyle and presentation meant everything to my grandmother.\u201d) Arrange the glasses on a small sheet pan for stability. Refrigerate, uncovered, until just set (about 1 hour).<\/p>\n Finally, divide the steeped prunes evenly among the glasses, gently placing them on top of the set layer. Top each glass with the remaining gelatin \u2014 the fruit will \u201cfloat\u201d as it sets. Cover and refrigerate until firm but still jiggly (about 1 hour more). Serve, and enjoy!<\/p>\n Thank you so much, Hillary<\/a>! And congratulations on your beautiful cookbook<\/a>.<\/strong><\/p>\n P.S. More fun party recipes<\/a>, including a chaotic pavlova<\/a> and a pasta cake<\/em><\/a>.<\/p>\n (Photos by Kelly Puleio<\/a>. Excerpted with permission from Ammazza!<\/a>, on sale now from Scribner, an imprint of Simon & Schuster. Copyright \u00a9 2026 by Hillary Sterling)<\/p>\n
from Ammazza!<\/a><\/em> by Hillary Sterling
Serves 4<\/p>\n
3\/4 cup (180 ml) brandy
1 85-gram package cherry gelatin<\/p>\n![\"ammazza](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2026\/05\/Ammazza_Cover.jpg\")
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