As the holiday season is now well underway, I thought that you might enjoy a seasonal jelly shot libation! Gingerbread Martini Jelly Shot is a sweet, creamy and subtly spicy treat, topped with a tiny dollop of whipped topping and a maraschino cherry segment.
I was after a very nostalgic look for this particular recipe, so set the jelly shots in a heavy cast aluminum teacake/candy mold which had a variety of adorable patterns, all in the same pan (Nordic Ware pan - click here for details). Although wrangling the jelly shots out of the metal molds was a bit trickier than a flexible silicone mold, the end result was worth the effort!
This recipe could also be set in a standard 1lb loaf pan (about 8" x 4"), and cut into small squares. (If a mold won't be used, feel free to reduce the gelatin by 1/2 envelope for a slightly more delicate jelly shot . . . molded jelly shots need a little more body to unmold smoothly! )
Enjoy! Back soon with more holiday fun!
Gingerbread Martini Jelly Shots
- 1/3 cup Monin Gingerbread syrup
- 3 tbsp water
- 3 tbsp sweetened condensed milk
- 2 1/2 envelopes Knox gelatin (1/2 envelope equals about 1 tsp of gelatin powder)
- 1/2 cup vanilla vodka
- 1/2 cup Baileys Irish Creme liqueur
- 1/3 cup Kahlua coffee flavoured liqueur
- Whipped topping and maraschino cherry segments for garnish, if desired
Pour gingerbread syrup, water, and sweetened condensed milk into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat until gelatin is fully dissolved, about 5 minutes. Mixture will be a bit thick. When gelatin is dissolved, remove from heat. Mix in the vodka first, then the Bailey’s and Kahlua, stirring well after to each addition to fully incorporate. Strain to remove any un-dissolved gelatin solids.
Pour into molds or pan. Chill until fully set, several hours or overnight.
To serve, unmold or cut into desired shapes. Immediately before serving, garnish each jelly shot with a little whipped topping and a maraschino cherry segment.
Makes 18 to 24 jelly shots.
Unmolding Tips (metal mold):
- Allow gelatin to set until completely firm, preferably overnight.
- Before attempting to unmold, loosen the edges of the gelatin by pulling gently either with a clean fingertip or a knife dipped in warm water to loosen.
- Dip mold in warm water, just to rim, for 10 seconds (Don't dip for too long, as jelly shots can get a bit melty, losing the crisp detail of the mold. If this happens, don't worry! Just return the mold to the refrigerator for 20-30 minutes and try again!)
- Lift mold from water and gently pull gelatin from edge of mold with moist fingers. Invert the mold onto a nonstick cookie sheet, and give it a little shake. Repeat the pulling, inverting and shaking process until all the jelly shots have been removed from the pan.