Tuesday, September 13, 2011

Spiked Rainbow Jelly Mold


Spiked Rainbow Jelly Mold . . . CHECK!  Anyone have a bunny, ducky or two?  


Is anyone else a bit low on their Recommended Daily Allowance of bunnies, duckies, and rainbows?  Or maybe its just me.  Hmmm.  I'm currently a bit short on bunnies and duckies, but to make up for it, here's my all time favorite rainbow jelly shot extravaganza ever - the Spiked Rainbow Jelly Mold, inspired by a classic dessert (iconic even!).
"Spiked" or "virgin", Spiked Rainbow Jelly Mold is nothing short of a tabletop showstopper!.  In my "gelatin cocktail" version of the classic, I used a blueberry flavored vodka in each layer- the fruit flavor was off the hook yummy, with all the sweet, creamy multi-hued goodness of the original.


XOXOX


Michelle 



Spiked Rainbow Jelly Mold

  • 4 1/2 cups boiling water, divided
  • 6 (85 g) packages gelatin dessert mix (rainbow colors – red/strawberry or cherry, yellow/lemon, orange, green/lime, blue/blue raspberry and purple grape)
  • 3 envelopes plain Knox gelatin (6 teaspoons of gelatin powder total)
  • 3 cups flavored vodka or rum, divided
  • 1 cup plus 2 tbsp vanilla yogurt, divided

Instructions:
Prep Time: 1 hr
Total Time: 4 1/2 hrs

Place the bottle of vodka in the freezer for several hours before beginning this recipe, to ensure potency!

Lightly spray bundt pan or gelatin mold with non-stick cooking spray.  Wipe off the excess spray with a paper towel.  A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.

Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin.  Allow gelatin to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Wisk in the first package of flavored gelatin.  Whisk for at least 2 minutes, or until completely dissolved.  (I find the sugar free mix dissolves much faster than the regular!).

Remove from heat.  Add 1/2 cup of the cold liquor, and stir to combine.

Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator.  Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched.  Very important – if the layers set up too much, the next layer won’t bond appropriated. 

Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended.  This cooling step is also important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!

Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator Refrigerate about 15 minutes or until gelatin is set but not firm (again, it should stick to finger when touched).  As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.

Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
After completing all the layers, refrigerate the gelatin overnight.  (This will allow the layers to fully bond!)  

To unmold, 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 (10 seconds worked for me). Dry 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. Place your serving plate on top of the mold and invert.   Viola!

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Sunday, September 4, 2011

Rainbow Cake Jelly Shots


Rainbow Cake Jelly Shot.  Its all about the rainbows.  And PINK frosting.  Sprinkles don't hurt either. . .

Quick post.  Because the prescription for a long holiday weekend is indeed F-U-N, because I loves youse . . . and also because of this jelly shot's overwhelming adorableness was so excited to share this CAKE-inspired jelly shot.  Check it out - hope you enjoy!  

XOXOX Michelle


Rainbow Cake Jelly Shots

Ingredients:
  • ·         1 3/4 cups prepared lemonade
  • ·         4 envelopes plain gelatin
  • ·         1 1/4 cups cake flavored vodka (or sub vanilla or whipped cream vodka and a touch of amaretto)
  • ·         2 tsp sweetened condensed milk (up to 4 tbsp is okay - use to sweeten to taste!)
  • ·         6 small bowls (one for each color)
  • ·         liquid food coloring
  • ·         frosting and sprinkles, for garnish, if desired
  • ·         flexible silicone mini muffin pan (cavity volume = 3 tablespoons)

Instructions:
Prepare the mini muffin pans by spraying lightly with cooking spray and then wiping clean with a paper towel. (This will leave a slight residue which will assist in unmolding without effecting the taste or appearance of the jelly shots.)

Pour lemonade into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low, stirring constantly, until the gelatin is dissolved (about 5 minutes).

Remove from heat, stir in the vodka and sweetened condensed milk.

Divide into 1/2 cup portions and pour into 6 separate bowls. Use liquid food coloring for rainbow colors (in this case: red, orange, yellow, green, blue, violet). (I wanted a very vibrant rainbow, so used 4 drops of liquid food coloring for each color. Feel free to amp up the food coloring as necessary.)

Spoon 3/4 teaspoon of the red gelatin mixture into the muffin pan cavities. Refrigerate until set, but still sticky when touched. (The first layer will take 20 minutes or so, subsequent layers will take less time.) Repeat with remaining colors.

Refrigerate overnight to allow the layers to fully bond.

To serve, loosen around the edges of each muffin cavity and pop out the jelly shots.
Immediately before serving, garnish with a small dollop of frosting and sprinkles (yeah baby!) if desired.




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