Berry Punch Jelly Shot, a glistening convergence of many good things . . .
Hope everyone is doing well! I'm a bit giddy. The book officially comes out tomorrow! (Amazon.com has been shipping pre-orders early - yay! I have heard from many of you that your books have arrived - hope you are enjoying!) The thought of seeing JSTK right there on the shelf of my local bookstore is exciting! Not that I have plans to rise at dawn and hit every bookseller in the Twin Cities metro - no, not all all . . . Don't be silly. That would be time consuming AND unbecoming. Besides, were I to embark on such a quest, Intern Doug would have absolutely nothing to to do tomorrow! (Kidding of course. Intern Doug has plenty to do - dishes, silicone molds to polish and floral aprons to iron.)
I posted this recipe over at Tablespoon.com a few months ago. It's based on a really lovely punch cocktail - Winter Berry Punch (adapted from The Clover Club, original drink recipe here in the New York Times). But the more I thought about it, this jelly shot would be equally yummy in warmer weather. Why? It's heaped with berries, which are seasonally warm weather fruits, it contains my springtime favorite - elderflower liqueur - as well as sloe gin (a liquor which, like the jelly shot, is making a glam comeback!) . . . its so Spring-slash-Summer! So I am relaunching the recipe here on JSTK, and redacting the the "winter" from it's name. Hereafter, this jelly shot shall be known as "Berry Punch"!
Don't be afraid of the bundt mold. I used a small (3 cup volume) bundt pan to set this jelly shot. Unmolding was pretty easy - I had a few issues the first time. However, it was all user error. I didn't loosen around all the edges before dipping, which led to a few tears - I promptly covered these up with berries, and no one was the wiser - at least not until I spilled the beans here on the JSTK blog. (Or perhaps you suspected it was not all Swiss trains and soufflés here at the Test Kitchen?) The recipe could also be set in an 8”x8” or 9”x9” glass or non-reactive metal pan and cut into cubes.
Just also wanted to say thanks to all for your wonderful support, in all forms: blog comments; Facebook notes and likes; and emails, for purchasing the book and especially for just showing up and looking at the blog once in a while. It's awesome and makes me all warm and squooshy inside. I confess my mad. mad love for each and every one of you!
Berry Punch Jelly Shot
- 2 pints mixed berries (I used blueberries, raspberries and blackberries)
- 1 tsp lemon zest
- 1/3 cup sloe gin
- 1/3 cup creme de cassis (raspberry schnapps or Chambord would also work!)
- 1/3 cup St. Germain elderflower liqueur
- 2 cups ginger ale (flat)
- 4 envelopes plain gelatin
Prepare a three cup volume mold (mini bundt pan) by spraying lightly with cooking spray and then wiping out with clean paper towels. This will leave a slight residue to assist in unmolding without affecting the taste or appearance of the jelly shots.
In a medium bowl, muddle half of the mixed berries (or smash with the back of a wooden spoon if you don't have a cocktail muddler). Add the lemon zest and the liquors, stir and set aside.
Pour ginger ale in saucepan, and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Remove from heat.
Strain the berry/liquor mixture, pressing the solids to remove all the liquid. Stir into the gelatin mixture.
Pour into desired pan or mold. Refrigerate until fully set (about 4 hours).
Liberally sprinkle water on the serving plate. To unmold the gelatin, loosen it from the edges by gently pulling away from the sides of the mold with your fingers. Dip the underside of the mold in warm water (not hot) for about 10 – 20 seconds. Invert the mold onto a serving plate, and give it mold a little shake. If necessary, return to the water for a second or two, and repeat the process.
To serve, garnish with the remaining berries, and allow guests to carve off slices. Serves about 12.