Unfettered F-U-N . . . Rainbow Jelly Shooter!

Rainbow Jelly Shooter

Its been a whirlwind at the test kitchen.  The book is progressing (crossing fingers that it is going to press in early December!), we have been working on a little something (three little somethings, actually) for Saveur.com, and about a million more actions items cropping up here and there, many of which have not received appropriate attention and are currently housed in a bin marked "anxiety provoking".   One of the highlights of our week was a lovely chat with Erin over at Tablespoon.com, who mentioned that they were hosting a Double Rainbow Week, which sounded like such fun!  (And it IS - featured items include double rainbow . . . donuts!  Cookie pops!  bring it on Tablespoon.com!)

So, when the weekend rolled around, rather than trolling cocktail books for jelly shot inspiration, we decided it was high time for a bit of unfettered f-u-n . . . FUN.
That's what jelly shots are all about, anyway, isn't it?  Back to our roots so to speak . . . as such, we are happy to present our nod to sunny days, good times and the old school Jell-o shot, Rainbow Jelly Shooter.  

I love the "rainbow" gelatin technique - borrowed from the popular recipe for kids' finger gelatin.  Only three colors of gelatin are used: red, yellow and blue - the light bends the layers into a rainbow.  Also, while any three colors of gelatin could be used, but be mindful about the color wheel when determining layer placement, as green next to red or purple will result in a less than vibrant shade of brown.  A cylinder shaped silicon mold from Kerekes was used to set the jelly shots, see here for details.

Cheers, 

Michelle

Rainbow Jelly Shooter

Suggested pan: 9" x 13" cake pan, or molds

Yield:  about 45 jelly shots

Garnish: Maraschino cherries, if desired

If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel.  This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots.  

Red Layer

• 1 cup water
• 2 envelopes Knox gelatin
• 1 box 3 oz box cherry or strawberry gelatin dessert
• 1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)

Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Pour into pan and refrigerate until fully set, about an hour.  

Yellow Layer

• 1 cup water
• 2 envelopes Knox gelatin
• 1 box 3 oz box lemon gelatin dessert
• 1 cup flavored vodka  (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)

Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.  

(Note, if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in.  Cut the very bottoms off the cherries so they will stand upright.)  

Blue Layer

• 1 cup water
• 2 envelopes Knox gelatin
• 1 box 3 oz box Berry Blue gelatin dessert
• 1 cup flavored vodka (we recommend Hangar One, Buddha's Hand citrus infused vodka, but your favorite will work just fine!)

Pour water in small saucepan, sprinkle with Knox gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes.  Remove from heat.  Add the gelatin dessert mix, stir until dissolved.  Stir in the vodka.  Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight.  (Its ideal to let this chill overnight so the layers can fully bond.)  

To serve, cut into desired shapes or unmold.