Friday, June 24, 2011

Getting Ready for the 4th . . .

July 4th Jelly Shot Mold - a punch bowl in solid form.   
And variegated patriotic colors!  Wheee!
All it needs is sparklers and wheels!  

Hello all, just a quick note and a fun July 4th themed recipe!  I will be attending several different events this year, and will of course be bringing jelly shots.  The events range from casual and fun to a little fancier, and so will the jelly shots.


Hope you enjoy the first installment of a Jelly Shotting July 4th!  I am absolutely mad for the whole variegated color scheme . . . and don't get me started on molds - so fun! A punch bowl in solid form!  Wheee!

XO Michelle

P.S. To make a kid-friendly version, just swap out the booze for flat lemon-lime soda, or even plain water! 



July 4th Variegated Jelly Shot Mold

Blue Layer
2 boxes berry blue gelatin dessert mix (3.1 oz)
1 1/2 cups water
2 envelope plain gelatin
1 cup flavored rum or vodka

Red Layer
2 boxes raspberry, strawberry or cherry gelatin dessert mix (3.1 oz)
1 1/2 cups water
2 envelope plain gelatin
1 cup flavored rum or vodka

White Layer
2 ¾ cups water
6 envelopes plain gelatin
3/4 cup sweetened condensed milk
1 cup flavored rum or vodka
1/2 cup white crème de cacao (or white chocolate liqueur)

Directions:
Lightly spray  bundt pan or gelatin mold (10 cup volume) 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.

Have 9 clean bowls ready to prepare your layers. 

Prepare the red and blue layers, in separate pans.  Pour the gelatin dessert mix into medium-sized bowls.  Pour the water in a small saucepan, and sprinkle each with the envelope of plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Pour the warm water/gelatin mixture into the bowls containing the gelatin dessert mix.  Stir until dissolved (about 2 minutes each).  Remove from heat.  Pour in the liquor, and stir well.  Set aside and prepare the white gelatin.    

For the white gelatin, pour the water into a saucepan and sprinkle with the 6 envelopes of plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Stir in the sweetened condensed milk.  Remove from heat, and stir in the liquors.  Set aside. 

Grab the 9 clean bowls, and prepare the layers by mixing gelatin as shown in the chart below. 

Layer
Mixture
1
1 ½ cups blue
2
2/3 cup blue & 1/3 cup white
3
1/3 blue & 2/3 white
4
1 cup white & 1 tbsp blue
5
1 cup white
6
1 cup white & 1 tbsp red
7
1/3 cup red & 2/3 cup white
8
2/3 cup red & 1/3 cup white
9
Remaining red gelatin

Add the first layer to the prepared mold.  refrigerate about 15 minutes or until gelatin is set but not firm (it should stick to finger when touched.)  Gently spoon the gelatin for the next layer over the set gelatin, and return the pan to the refrigerator for about 15 minutes.  As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more are added to the mold.

Repeat steps with remaining gelatin layers, for a total of 9 layers.  If you find the gelatin is setting up before its ready to go in the mold, just microwave for 5 to 10 seconds and stir well before adding to the mold. 

After completing all the layers, refrigerate the gelatin overnight.  

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. 

Serves 24.


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