Jello Mold with Broccoli

Straight out of a 1960s church cookbook, this broccoli jello mold is one of those retro recipes that keeps showing up at potlucks because it actually works. Lemon gelatin dissolved in boiling water with finely chopped broccoli florets, then blended with sour cream, mayonnaise, and a splash of vinegar once it cools.

The sour cream and mayo give the mold a creamy, opaque body instead of the usual clear jiggle. Vinegar cuts through the richness and keeps the flavor from leaning too sweet. It sets into something closer to a savory mousse than a dessert.

Chop the broccoli fine. Big chunks won’t suspend evenly in the gelatin and you’ll end up with a lumpy mold that won’t release cleanly.

Chef Tips

• Let the gelatin mixture cool to room temperature before adding the sour cream and mayo. If it’s too hot, the dairy will break and the texture goes grainy.
• Lightly oil or spray the mold with cooking spray before pouring in the mixture for an easy, clean release.
• Chill for at least 2 hours, but overnight is better for a firm set that holds its shape on the plate.
• To unmold, dip the bottom of the mold in warm (not hot) water for 10 seconds, then invert onto a plate.

Variations

• Use lime jello instead of lemon for a different color and a slightly more savory flavor profile.
• Stir in finely diced celery or water chestnuts for added crunch.
• Replace sour cream with plain Greek yogurt for a lighter, tangier version.