Elderflower Mojito Jelly Shot

Elderflower Mojito Jelly Shots look fetching in floral print . . . 

Ah, spring . . . it makes the thoughts turn to . . . Elderflower liqueur?  Jelly Shots? Wait a second . . .  Well, maybe that's a bit off the mark for most, but its precisely what happened when Dolce&Gabbana queried JSTK about creating a jelly shot for their luxury magazine, Swide.com.
Such a fun project!  Click here to read the full article on Swide.com.  Recipe follows . . . Hope you enjoy. 

(And many thanks to Dolce&Gabbana - loved to work with you and hope to visit your beautiful Bar Martini in Milan sometime soon!)  

XO Michelle

Elderflower Mojito Jelly Shot

• 1 package fresh mint (3/4-ounce/21 g package about 50 mint leaves)
• 1/2 cup/120 ml white rum
• 1/2 cup/120 ml St-Germain Elderflower Liqueur
• 1/3 cup/75 ml fresh lime juice
• 1/3 cup/75 ml water
• 1/3 cup/75 ml simple syrup or agave nectar
• 2 envelopes plain gelatin (about 4 tsp gelatin powder)

Instructions:

Lightly muddle mint in a small bowl.  (Gently crush the mint with the back of a spoon if you don’t have a muddler!)  Add the rum and elderflower liqueur to the bowl and set aside. 

Combine lime juice, water and simple syrup/agave in a small saucepan.  Sprinkle with gelatin, and allow the gelatin to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat. 

Strain the mint-infused liquor into the pan and stir to combine. 

Refrigerate until fully set, several hours or overnight.  A few hours before serving, “paint” a floral pattern on the surface of the jelly shots with a paintbrush and food coloring.  (I used natural colors – while the colors are limited, I love to mix my own custom shades!) Return pan to fridge to allow the food coloring to set, about 2 hours. 

Cut into desired shapes to serve.  Makes 12 to 18 jelly shots.