Porn Star Jelly Shots

 

Jelly Shot anyone? So I recently came across a wonderful blog called Jelly Shot Test Kitchen, Bon Appetit was featuring the launch of their new book, so I had to check it out! You should too! I believe the book is out on the 24th..so it will be welcomed into my home then!!

http://jelly-shot-test-kitchen.blogspot.com/

Being in a celebratory mood for May 24th weekend, Queen Victoria has an epic birthday every year, as far as I’m concerned. What better way to celebrate than with Porn Star Jelly Shots. These have become a favourite shot of mine, I will admit until 2 days ago I didn’t actually know what was in them!! My cousin set me straight with the ingredients and I was on my way to gelatinize them (thanks Trish :-))

When serving these I added a raspberry on top, as a garnish which went well with the liquors in the shot! In the future I will be more creative and start using some awesome silicon molds that I have to make extra fun jelly shots that look like fish, arrows or skulls!! Also I had a bit of problems with my jelly sticking to the pan, Jelly Shot Test kitchen claimed to have no problem with sticking, theirs are such beautiful pieces of art, lucky!! Hahah I almost always have a disaster in my kitchen so, from now on I will lightly grease any mold I use (and wipe off the access, so it doesn’t leave a film on the jelly) to make life easier when making these great little treats. I’m also going to experiment with agar-agar to make vegan friendly shots, any tips I can come up with along the way will be noted for your benefit!!

One more thing, this is a project when you shouldn’t eat the mistakes, haha especially first thing in the morning!! Somehow I ended up having 4 jelly shots before breakfast because of mishaps that happened with them being plated, my day started great!! Its noon somewhere right?

Enjoy 🙂

PORN STAR JELLY SHOTS

  • 4 envelopes Knox gelatin (4 tablespoons)
  • 1 1/2 cups chilled blue curacao
  • 1 1/2 cups chilled raspberry sour puss
  • 1 cup boiling water divided
  • raspberries for garnish
  1. Lightly spray molds or pan with a non stick spray, wipe off excess with a paper towel. A slight residue should remain to help unmold your gelatin.
  2. Pour 1/2 cup water into a sauce pan, sprinkle 2 envelopes (2 tablespoons) of  plain gelatin, allow to soak for one or two minutes. Heat over low heat stirring constantly, until gelatin is dissolved, about 5 minutes.
  3. Remove from heat, add 1 1/2 cups blue curacao, stir to combine. Pour into mold or pan, refrigerate for 20 minutes or until set. (should stick to finger when touched)
  4. Repeat steps 2-3 for raspberry sour puss layer, allow to cool to room temperature before pouring onto blue curacao layer. After completing both layers allow gelatin to set overnight in the refrigerator.
  5. Fill a larger container or clean sink with warm water (not too hot!).  With clean fingers, loosen the gelatin around the edges of the mold cavities.  Next, dip the mold almost to the edge into the warm water for just a few seconds (5 seconds worked for me). Wipe off the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Invert the mold on top of the cookie sheet, and pop out the gelatin shapes.  The gelatin in the pan can be cut into shapes with a cookie cutter or sharp knife.  
  6. Plate and garnish with raspberries if desired.

Notes:

  • I added step five from Jelly Shot Test Kitchen, I have been reading all of Michelle’s recipes and this step seems to be one of the no fail tricks. I’ve noticed she doesn’t use it all the time, but I’m sure it ensures perfect unmolding! I didn’t do step 5, and I didn’t grease my pan…so for next time I will try these helpful tips and perfect the art of beautiful jelly shots!! Cheers!
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