Jelly Shots by Michelle Cordero

Author:Michelle Cordero
Language: eng
Format: epub
Publisher: MBI
Published: 2015-02-23T16:00:00+00:00

RED, WHITE & BLUE BOMB POPS

These delicious shots are an adult spin on an ice-cream truck classic. Adorable and patriotic, they are fun to eat, and the combination of cotton candy–flavored vodka and blue raspberry Jell-O is delectable.

Makes 12–15 shots

Ingredients

1 1/3 cups (320 mL) water, divided

3-ounce (85 g) box blue raspberry Jell-O

1 1/3 cups (320 mL) + 1/2 cup (120 mL) cotton candy–flavored vodka, divided

1/2 cup (120 mL) Thai coconut milk

1/4-ounce (7 g) packet Knox gelatin

2 tablespoons (25 g) sugar

3-ounce (85 g) box cherry Jell-O

12–15 popsicle sticks

Instructions

1. To make the blue layer, pour 2/3 cup (160 mL) water into a medium saucepan, bring to a boil, and lower heat to medium. Add blue raspberry Jell-O and whisk until powder dissolves. Remove from heat. Add 2/3 cup (160 mL) vodka.

2. Pour mixture into a lightly greased 7 1/2 × 3 1/2- inch (19 × 9 cm) loaf pan. Refrigerate for 30–60 minutes, or until sticky and slightly set but not firm.

3. To make the white layer, pour Thai coconut milk into a medium saucepan. Sprinkle in gelatin and let it sit for 1 minute, letting the gelatin activate. Place saucepan over medium heat, whisking until gelatin dissolves. Add the sugar and whisk until it dissolves. Bring to a light simmer, then remove from heat. Add 1/2 cup (120 mL) vodka. Let mixture come to room temperature.

4. Pour mixture on top of blue layer in pan. Refrigerate for 30–60 minutes, or until sticky and slightly set but not firm.

5. To make the red layer, repeat step 1 with the cherry Jell-O. Let mixture come to room temperature.

6. Pour mixture on top of white layer in pan. Refrigerate for 2 hours, or until firm.

7. Using a rubber spatula or butter knife, run it along the edge of the loaf pan to loosen the gelatin. Flip the pan onto a cutting board, releasing the gelatin whole. Slice gelatin as if you were slicing bread. Carefully cut out shots with a mini triangle-shaped cookie or fondant cutter, with the blue layer as the triangle base.

8. Securely place popsicle sticks into bottom blue layer. Refrigerate until serving.

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