The Orange Meringue Jelly Shot, Intern Doug's first solo creation!
(Bravo, sir . . . three cheers and a TIGER for you!)
This is my first solo blog post! I just love my job. Michelle asked me to create a new Jelly Shot and there is just nothing more satisfying and fun than crafting a medley of ingredients that tastes and looks fabulous. I was especially pleased with how well the Orangecello and Countreau mixed so smoothly and created such a surprisingly deep range of orange flavors.
So here it is. I really hope you enjoy it!
Also, thank you for the wonderful reviews of the Jelly Shot Test Kitchen recipe book on Amazon. The support is appreciated so much!
Orange Meringue Jelly Shots
Inspired by the much loved Lemon Meringue recipe (found in the JSTK recipe book) and Lemoncello’s sister drink Orangecello. Combining the orange flavor of Orangecello with Countreau provides a wonderful depth of orange flavor.
Recommended Pan: 1-pound loaf pan (approximately 8” x 4”/20 x 10 cm)
- 1 cup orangecello liqueur
- 1/2 cup citrus-flavored (or Citron) vodka
- 1/2 cup cointreau
- 2 envelopes Knox gelatin
- For garnishment, 1 tsp chopped orange zest combined with 1 tbsp orange sugar, if desired
Pour the Orangecello into a medium saucepan and sprinkle with gelatin. Allow the gelatin to soak
for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5
minutes. (Take care to use very low heat to avoid overheating the alcohol.) Remove from heat. Add
the couintreau and the vodka and stir into the gelatin mixture. Pour mixture into loaf pan or molds.
Place in refrigerator to set (several hours or overnight).
To serve, cut into desired shapes. Garnish with the orange zest/sugar mixture if
Makes 18 to 24 jelly shots.