Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Crystal Ball Jello

Desserts from Issue 6 – Fall / Winter 2015 – Magic

“It’s a crystal. Nothing more. But if you turn it this way and look into it,
it will show you your dreams.” So said David Bowie as the crystal ball-toting Goblin King in Labyrinth. Crystalline orbs have served as psychic stimuli since medieval times; the art of meditatively gazing into their reflective surface to predict the future called scrying. Once upon a time, practiced gazers would place their crystal balls beneath their pillows at night to enhance a connection or leave them to bathe beneath the light of a full moon to increase their potency. This shimmering ode to the magic orb cast in white cranberry and elderflower liqueur-doused gelatin is designed to be both contemplated and consumed.

makes 4 to 6

  • 1 (¼ oz, about 2¼ tsp) packet plus ½ tsp unflavored gelatin
  • 3 cups white cranberry juice cocktail
  • ¼ cup St Germaine liqueur

  • 1

    Sprinkle gelatin over ½ cup juice in a small bowl until softened, about 3 minutes.

  • 2

    Stir softened gelatin into 1 cup of juice in a small saucepan and bring to a bare simmer, stirring to dissolve gelatin completely. Stir in liqueur and simmer 1 minute. Stir in remaining 1½ cups juice. Pour into desired mold or molds (a crystal ball-sized version is available in the Marketplace at and chill until firm, about 6 hours or overnight.