- Heart-shaped gelatin mold
- Large pot or kettle for boiling water
- Medium bowl
- Large bowl
- Plastic bag, such as one from he grocery store in the produce isle. This will hold the blood.
- Measuring cup
- 4 cups water
- 4 (3 ounce) boxes strawberry or cherry gelatin dessert mix
- 4 (1 tablespoon) envelopes unflavored gelatin
- 1 (12 ounce) can unsweetened evaporated milk
- 1/2 cup grenadine
- 1 cup light corn syrup
- 1/3 fluid ounce red food coloring
- 3 drops blue food coloring
The Heart Mix
Boil the water. Put the packaged flavored gelatin dessert and unflavored gelatin in a bowl and pour the boiling water over it, whisking constantly. Cool to room temperature (NOTE: this is very important or the next step may present problems).
Stir in the condensed milk. Watch how the mixture is already is acquiring the color of freshly skinned flesh.
Coat the inside of the mold with cooking spray to prevent sticking. Set the heart mold in a bowl. This is to steady it as you pour and for when the gelatin sets.
Pour the mixture into the mold. Cover just the bottom of the mold (this will be the top when you serve it) with a half inch thick layer of gelatin mixture. Refrigerate until it gels firmly.
The Blood Bladder
Meanwhile, prepare the bladder of blood. Stir together the corn syrup, grenadine, and food colorings
For the bladder (the bag that keeps the blood together inside the mass of gelatin) take the gallon-size food-storage bag and turn it inside out.
Pour the blood mixture into one corner of the bag and twist it closed so that no air bubble is caught between the sauce and the twist. Tie a knot in the twisted plastic.
Adjust the position of the knot so that when the bag lies on the counter, it’s about 1 1/2 to 2 inches high, and tighten the knot. With a pair of scissors, snip off the frilly extra plastic outside the knot.
When the gelatin on the bottom of the mold is stiff and firm, position the bladder of blood in the mold, with the point of the bag just inside the point of the heart.
Make sure there is at least 3/4″ of space between all sides of the bag and the walls of the mold (this will ensure that your guests don’t see clues ahead of time).
Complete the Heart
Pour in the remaining gelatin until the mold is as full as you can handle.
Don’t worry if you see a little of the blood-bladder grazing the surface of the gelatin, as longs as it doesn’t project too much; the side you are looking at now will be the bottom when you serve it.
Refrigerate until gelled firmly to the texture of fine, lean organ meat. It takes about 4 hours.
To unmold, put about 2 1/2 inches of hot, but not boiling water in your sink.
Set your mold in the water so that the water comes just below the edge of the mold for 15 to 20 seconds; the time depends on the thickness of the mold pan.
Remove the mold from the water, and run the blade of a knife around the edge of the gelatin.
Invert your serving platter, ideally a white pedestal cake plate, on top and hold it firmly in place.
Then use both hands to turn over the mold and the plate. Remove the mold; you may need to tap or shake the mold slightly to free the gelatin.
Trim any excess gelatin to make it more heart shaped.
You will need purple, red, blue and black Food colorings
Now we apply some food coloring with a brush to make it look more realistic.
Of course, we’re only making look “realistic” in a comic-book sense. The colors won’t really be much like a real heart fresh from a ribcage would look – but it will look like what most people expect a heat to look like.
Use purple for the ridged areas shown. Try to paint darker near the bottoms and sides, and lighten up on the tops. You can paint a little red on the top part as a highlight. Just don’t overdo it and you should be fine.
Finally, color in the holes we made in the arteries with black
Now go over each vein with red. Just a little should do it. Color some parts of the heart’s surface with a bit of red too to bring out color.
The blood looks prettiest when it flows over white plates, doilies, and table linen, which it may stain permanently–but what the hell, it’s the effect that matters.
To serve, use a nice, big Psycho-style chef’s knife and stab the side of the gelatin about one third of the way up from the pointed end of the heart. Twist the knife slightly, and blood will start to ooze out.
Bare your teeth like a Marine jabbing with bayonet, and widen the wound. When the blood is coming at a good slip, grab a dessert plate, and cut a slice from one of the lobes of the heart. Flip it onto the plate, and drizzle it with blood by holding it under the edge of the pedestal. Add whipped cream and serve.
IMPORTANT NOTE ABOUT SAFETY: Be careful not to serve pieces of the food-storage bag to your friends. They could choke to death. We want to help you become a more exciting host, not a criminally negligent klutz.