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The original jelly shot recipe blog! "},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/jelly-shot-test-kitchen.blogspot.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7457920301970972049\/posts\/default\/-\/Recipe?alt=json-in-script\u0026max-results=5"},{"rel":"alternate","type":"text/html","href":"http:\/\/jelly-shot-test-kitchen.blogspot.com\/search\/label\/Recipe"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7457920301970972049\/posts\/default\/-\/Recipe\/-\/Recipe?alt=json-in-script\u0026start-index=6\u0026max-results=5"}],"author":[{"name":{"$t":"Jelly Shot Test Kitchen"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/06778128436472739658"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"72"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"5"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7457920301970972049.post-2792726491648356621"},"published":{"$t":"2015-04-04T11:37:00.004-05:00"},"updated":{"$t":"2015-04-04T11:39:38.622-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"candy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate liqueur"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jello"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jelly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Shot"}],"title":{"type":"text","$t":"Cadbury® Jelly Eggs"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-YxMiXvWM3V4\/VSASsWFhVSI\/AAAAAAAABVk\/NZ_8YL7nfnY\/s1600\/DSC_4235.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-YxMiXvWM3V4\/VSASsWFhVSI\/AAAAAAAABVk\/NZ_8YL7nfnY\/s1600\/DSC_4235.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/--Rq_pQHN2r0\/VSAS_bEhztI\/AAAAAAAABV0\/Gxs8RPMfjm4\/s1600\/DSC_4238.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/--Rq_pQHN2r0\/VSAS_bEhztI\/AAAAAAAABV0\/Gxs8RPMfjm4\/s1600\/DSC_4238.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cbr \/\u003EHappy Easter to My Lovely Fluffy Peeps.\u003Cbr \/\u003E\u003Cbr \/\u003ETime for a nearly overdue Easter greeting from me, jelly-style. (I've been laid up with the flu this week, and haven't been able to post. Boo. Flu. UGH.)\u003Cbr \/\u003E\u003Cbr \/\u003ECadbury Eggs have been something of an obsession for me, ever since their sugar-y, chocolate-y, syrupy, silky perfection hit the likely pre-diabetic bloodstream of my fat little prepubescent self oh so many years ago. Cadbury Eggs remain ever-present in my thoughts this time of year, so it was natural, what with JSTK relauching, to make the slightly blasphemous jelly leap to this most favorite, dreamed about, lusted after candy. Truly, I thought, why couldn't we make a jellied Cadbury Egg? Why can't we put cream inside a jelly shot? WHY WHY WHY.\u003Cbr \/\u003E\u003Cbr \/\u003EBefore we launch into the recipe, I must clarify, for the edification of the nice Cadbury folks, that Cadbury is a registered trademark of Mondelēz International. JSTK is not affiliated in any way with Cadbury, Mondelēz or their related entities. JSTK has not received any promotional incentives in creating this recipe, but rather, the nice Cadbury folks are likely more horrified than delighted by the jellification of their lovely Cadbury eggs. But, mah peeps, thaz how we roll here at JSTK. Bold. Chocolate-y. Rebelz.\u003Cbr \/\u003E\u003Cbr \/\u003EHappy Easter!\u003Cbr \/\u003E\u003Cbr \/\u003EXO M.\u003Cbr \/\u003E\u003Cbr \/\u003EP.S. I tried to do a full step-by-step on this, but due to high fever, all the pre-assembly photos are blurry, and completely unusable. The assembly photos themselves are marginal, but hopefully helpful!\u003Cbr \/\u003E\u003Cbr \/\u003EP.P.S. Here's the link to the \u003Ca href=\"http:\/\/www.amazon.com\/Wilton-Round-Brownie-Pop-Mold\/dp\/B001PKUXNS\"\u003EWilton Brownie Pop Mold\u003C\/a\u003E\u0026nbsp;used for the eggs.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003ECadbury® Jelly Eggs\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003EJelly Shot Mixture\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E1 1\/4 cup water\u003C\/li\u003E\u003Cli\u003E3 tbsp sweetened condensed milk\u003C\/li\u003E\u003Cli\u003E3 envelopes plain gelatin (we use Knox brand, it’s a little over 6 tsp gelatin powder total)\u003C\/li\u003E\u003Cli\u003E1 cup Godiva Milk Chocolate liqueur\u003C\/li\u003E\u003Cli\u003E1\/2 cup espresso, marshmallow or vanilla flavored vodka\u003C\/li\u003E\u003Cli\u003E2 tbsp Kahlua coffee liqueur (optional)\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003EWhipped Filling\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E1 cup heavy whipping cream\u003C\/li\u003E\u003Cli\u003E1 tbsp instant pudding mix (vanilla, cheesecake, white chocolate, etc.)\u003C\/li\u003E\u003Cli\u003EVanilla extract and sugar to flavor, if desired\u003C\/li\u003E\u003Cli\u003EYellow food coloring\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Ci\u003EEquipment\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E2 silicone brownie pop molds or 2 standard non-reactive loaf pans (about 8\" x 4\")\u003C\/li\u003E\u003Cli\u003Ehand mixer\u003C\/li\u003E\u003Cli\u003Emini scoop, or small teaspoons\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPlace a glass or metal bowl in the freezer, to get nice and cold for use in whipping cream.\u003Cbr \/\u003E\u003Cbr \/\u003EPrepare molds by spraying lightly with cooking spray, then wiping clean with a paper towel. This will leave a very thin layer of lubrication which will ease unmolding without affecting the taste or appearance of your jelly shots. These molds are a little tricky, and the filled jellies are a little delicate, so this prep is very important– be thorough and consistent. (If you're using a pan, this step is optional.)\u003Cbr \/\u003E\u003Cbr \/\u003EPour water and sweetened condensed milk into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved (about 5 minutes).\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from heat. Stir in the liquors.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the prepared molds on a sturdy pan for support. Fill each mold about 1\/4 of the way full (a little less than a tablespoon of jelly shot mixture). Place pan in refrigerator. Wrap the remaining jelly mixture and set aside on counter to keep warm.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove bowl from freezer. Pour cream and 1 tbsp pudding mix into the chilled bowl, whip on high until stiff peaks form. Add vanilla extract and sugar to taste, if desired.\u003Cbr \/\u003E\u003Cbr \/\u003ETake about 1\/3 of the whipped cream and mix in several drops of yellow food coloring to make the egg “yolk.” With the scoop, make 16 little tiny scoops, about 1\/2 teaspoon volume.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove the partially filled molds from the refrigerator. Test the jelly mixture – it should be set, but just a bit sticky. Place one “yolk” in the middle of each cavity, followed by a larger scoop of white whip mixture. Make sure to keep the whip in the middle, and not touch the sides. \u0026nbsp;Pour one tablespoon of the reserved jelly mixture into each cavity. This, when set, will anchor the whip, so it doesn’t float to the top. \u0026nbsp;Return the molds to the refrigerator for a couple minutes, until the added jelly mixture is set, but still a little sticky, 10 to 15 minutes. Then, fill each cavity to the top.\u003Cbr \/\u003E\u003Cbr \/\u003ERefrigerate until fully set, 3 to 4 hours. \u0026nbsp;If setting longer than that, tent a little foil over the molds, so the top doesn’t dry out too much and tear the jelly shots when you remove them from the molds.\u003Cbr \/\u003E\u003Cbr \/\u003ETo serve, unmold (or cut into cube if you're using a pan). To unmold, loosen the edges by pulling away from the side of the mold, and just pop each jelly shot out.\u003Cbr \/\u003E\u003Cbr \/\u003EYield: about 16 jelly shots (volume about 3 tbsp each)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-B0y5T_J6_w0\/VSATJ4-9JxI\/AAAAAAAABV8\/Y-BbJZ7WYRU\/s1600\/Cad-Egg_Step-by-Step.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-B0y5T_J6_w0\/VSATJ4-9JxI\/AAAAAAAABV8\/Y-BbJZ7WYRU\/s1600\/Cad-Egg_Step-by-Step.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-yWVkMKXX_L8\/VSASsUv7m4I\/AAAAAAAABVw\/VFRdoFalCIs\/s1600\/DSC_4229.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-yWVkMKXX_L8\/VSASsUv7m4I\/AAAAAAAABVw\/VFRdoFalCIs\/s1600\/DSC_4229.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7457920301970972049\/posts\/default\/2792726491648356621"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7457920301970972049\/posts\/default\/2792726491648356621"},{"rel":"alternate","type":"text/html","href":"http:\/\/jelly-shot-test-kitchen.blogspot.com\/2015\/04\/cadbury-jelly-eggs.html","title":"Cadbury\u0026reg; Jelly Eggs"}],"author":[{"name":{"$t":"Jelly Shot Test Kitchen"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/06778128436472739658"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-YxMiXvWM3V4\/VSASsWFhVSI\/AAAAAAAABVk\/NZ_8YL7nfnY\/s72-c\/DSC_4235.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-7457920301970972049.post-546187125771477075"},"published":{"$t":"2015-02-19T21:54:00.001-06:00"},"updated":{"$t":"2015-02-22T12:25:32.562-06:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Blue"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Blue Hawaii"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jelly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rum"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Shot"}],"title":{"type":"text","$t":"Blue Hawaii Jelly Shots"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-1J9KNzEo8oM\/VOavTKDPZGI\/AAAAAAAABTA\/6BOTLfGuNj4\/s1600\/blue-hawaii.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-1J9KNzEo8oM\/VOavTKDPZGI\/AAAAAAAABTA\/6BOTLfGuNj4\/s1600\/blue-hawaii.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003EOh, yes, jelly people, following is another blast from JSTK's press-rich archives. Blue Hawaii Jelly Shots - sweet, tropical, rum-soaked and BLUE. \u0026nbsp;Oh YEZ. The recipe appeared on \u003Ca href=\"http:\/\/www.seriouseats.com\/recipes\/2011\/05\/drink-the-book-blue-hawaii-jelly-shots-jello-shot-recipes.html\"\u003ESerious Eats\u003C\/a\u003E in 2011, as promo press for the self-titled cocktail inspired jelly shot tome that rocked the culinary and pop culture spheres: \u003Ca href=\"http:\/\/www.amazon.com\/dp\/0762440546\/?tag=googhydr-20\u0026amp;hvadid=40094931727\u0026amp;hvpos=1t1\u0026amp;hvexid=\u0026amp;hvnetw=g\u0026amp;hvrand=5325577583782796386\u0026amp;hvpone=\u0026amp;hvptwo=\u0026amp;hvqmt=b\u0026amp;hvdev=c\u0026amp;ref=pd_sl_6d3r9ipaw3_b\"\u003EJelly Shot Test Kitchen - Jelling Classic Cocktails One Drink at a Time\u003C\/a\u003E. \u003Ci\u003E(And by rocked I mean that a few people noticed it, wrote about it, and bought a few copies. This is also my cue to shout out a hale and hearty \"hell yeah, bitchez!\") \u003C\/i\u003EAnd now recipe is here on the blog for your recipe\u0026nbsp;perusing convenience. \u0026nbsp;I will continue rounding these press babies up as I discover them again and posting them to the blog. \u0026nbsp;Forgive my earlier raucous outburst. I have had a martini this evening, and no good can come of it.\u003Cbr \/\u003E\u003Cbr \/\u003EXO Michelle\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EBlue Hawaii Jelly Shots\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003EBlue Layer\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E1⁄4 cup canned pineapple juice, strained to remove solids\u003C\/li\u003E\u003Cli\u003E1⁄4 cup vodka\u003C\/li\u003E\u003Cli\u003E1 envelope Knox gelatin\u003C\/li\u003E\u003Cli\u003E1⁄4 cup blue curaçao liqueur\u003C\/li\u003E\u003Cli\u003E1⁄4 cup white rum\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Ci\u003EYellow Layer\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E3⁄4 cup pineapple juice, strained to remove solids\u003C\/li\u003E\u003Cli\u003E1⁄4 cup Lemon Syrup (recipe follows)\u003C\/li\u003E\u003Cli\u003E1 envelope Knox gelatin\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Ci\u003ELemon Syrup (FYI this makes a freaking ton of syrup - way more than needed for recipe)\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E1 ½ cups water\u003C\/li\u003E\u003Cli\u003E1 cup granulated sugar\u003C\/li\u003E\u003Cli\u003E4 medium lemons, each cut into 8 wedges\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cb\u003EInstructions:\u003C\/b\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\u003Ci\u003ENote:A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. In this case it would be 2 tbsp of concentrate, 2 tbsp water. Strain to remove any lemon pulp!\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Blue Layer: Combine the pineapple juice and vodka in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. (Take care to use very low heat, to avoid overheating the alcohol.) Remove from the heat and stir in the curaçao and rum. Transfer mixture to loaf pan or molds and refrigerate for at least an hour or until fully set.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Lemon Syrup: Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Yellow Layer: Combine the pineapple juice and 1\/4 cup lemon syrup in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat and allow to cool slightly. Remove set Blue Layer from refrigerator, and ladle the yellow gelatin mixture over the top. Refrigerate until fully set, several hours or overnight.\u003Cbr \/\u003E\u003Cbr \/\u003ETo serve, cut into desired shapes or unmold shots."},"link":[{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7457920301970972049\/posts\/default\/546187125771477075"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7457920301970972049\/posts\/default\/546187125771477075"},{"rel":"alternate","type":"text/html","href":"http:\/\/jelly-shot-test-kitchen.blogspot.com\/2015\/02\/blue-hawaii-jelly-shots.html","title":"Blue Hawaii Jelly Shots"}],"author":[{"name":{"$t":"Jelly Shot Test Kitchen"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/06778128436472739658"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-1J9KNzEo8oM\/VOavTKDPZGI\/AAAAAAAABTA\/6BOTLfGuNj4\/s72-c\/blue-hawaii.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-7457920301970972049.post-4678291933025167845"},"published":{"$t":"2015-02-11T19:57:00.004-06:00"},"updated":{"$t":"2015-02-19T17:58:35.881-06:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cup"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jello"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jelly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pimms"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Shot"}],"title":{"type":"text","$t":"Pimms Cup Jelly Shots"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-T2OokdTRTJo\/VNwMrt8A04I\/AAAAAAAABSY\/oQNRA-qKc0g\/s1600\/pimms_jstkweb.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-T2OokdTRTJo\/VNwMrt8A04I\/AAAAAAAABSY\/oQNRA-qKc0g\/s1600\/pimms_jstkweb.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOMG! It's our old friend, Pimms Cup (No. 1). Some of you may be experiencing some de ja vu as this recipe appears in the \u003Ca href=\"http:\/\/www.amazon.com\/Jelly-Shot-Test-Kitchen-Cocktails\/dp\/0762440546\"\u003EJelly Shot Test Kitchen recipe book of classic cocktail inspired delights\u003C\/a\u003E. HOWEVER, it was also published on \u003Ca href=\"http:\/\/www.seriouseats.com\/recipes\/2011\/06\/drink-the-book-pimms-no-1-cup-jelly-shots-creative-jello-shots-recipe.html\"\u003ESerious Eats\u003C\/a\u003E\u0026nbsp;and \u003Ca href=\"http:\/\/www.bonappetit.com\/recipes\/article\/when-cocktails-go-on-spring-break\"\u003Ebon appetite\u003C\/a\u003E\u0026nbsp;sites back in 2011!\u003Ci\u003E (Ah, 2011. Book releases. Press. Good Times.) \u003C\/i\u003EAs such, we can share the recipe here with you on the blog as well, for ease of recipe reference.\u003Cbr \/\u003E\u003Cbr \/\u003EBut back to the recipe. Pimms Cup Jelly Shots is one of our all time favorites. We smile just thinking about it, let alone making a batch. So cute, so fun with its sweet little fruit bouquet - \u0026nbsp;a tiny bite of summer!\u003Cbr \/\u003E\u003Cbr \/\u003ECheers and XO!\u003Cbr \/\u003E\u003Cbr \/\u003EMichelle\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EPimms Cup (No. 1) Jelly Shots\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPan and Accoutrements: 1-pound loaf pan (approximately 8” x 4”), large cocktail shaker and cocktail muddler\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003EIngredients\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E4 strawberries\u003C\/li\u003E\u003Cli\u003E1 orange slice (about 1 inch), coarsely chopped\u003C\/li\u003E\u003Cli\u003E2 large sprigs fresh mint\u003C\/li\u003E\u003Cli\u003E1 (1-inch) piece cucumber, coarsely chopped\u003C\/li\u003E\u003Cli\u003E3\/4 cup Pimm’s No. 1 Cup\u003C\/li\u003E\u003Cli\u003E6 ice cubes\u003C\/li\u003E\u003Cli\u003E2\/3 cup ginger ale\u003C\/li\u003E\u003Cli\u003E2\/3 cup lemon syrup (recipe follows)\u003C\/li\u003E\u003Cli\u003E2 envelopes Knox gelatin\u003C\/li\u003E\u003Cli\u003ESlivers of cucumber, strawberry, orange, and mint for garnish if desired\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Ci\u003ELemon Syrup:\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E1 ½ cups water\u003C\/li\u003E\u003Cli\u003E1 cup granulated sugar\u003C\/li\u003E\u003Cli\u003E4 medium lemons, each cut into 8 wedges\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003EMake the Lemon Syrup: Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.\u003Cbr \/\u003E\u003Cbr \/\u003EShort cut: A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. Make sure to strain to remove any lemon pulp!\u003Cbr \/\u003E\u003Cbr \/\u003EMuddle fruit together the strawberries, orange, mint, and chopped cucumber in a large cocktail shaker. Add Pimm’s and the ice cubes and shake vigorously. Strain liquid through fine mesh strainer and set aside (you should have approximately 2\/3 cup of liquid).\u003Cbr \/\u003E\u003Cbr \/\u003ECombine ginger ale and lemon syrup in saucepan in a medium saucepan and sprinkle with gelatin. Allow gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is fully dissolved, about 5 minutes. Remove from heat and add the reserved Pimm’s liquid, stirring well to blend. Pour into pan and chill until fully set, several hours or overnight.\u003Cbr \/\u003E\u003Cbr \/\u003ETo serve, cut into rectangles. Add spectacular garnish. First, peel “ribbons” from cucumber using a vegetable peeler. The ribbons should be about 6 inches long for easy handling. Group the slivered fruit and mint as desired, and tie each bundle with a cucumber ribbon. Trim the ribbon ends to desired length. Place a fruit bundle on each jelly shot.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7457920301970972049\/posts\/default\/4678291933025167845"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7457920301970972049\/posts\/default\/4678291933025167845"},{"rel":"alternate","type":"text/html","href":"http:\/\/jelly-shot-test-kitchen.blogspot.com\/2015\/02\/pimms-cup-jelly-shots.html","title":"Pimms Cup Jelly Shots"}],"author":[{"name":{"$t":"Jelly Shot Test Kitchen"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/06778128436472739658"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-T2OokdTRTJo\/VNwMrt8A04I\/AAAAAAAABSY\/oQNRA-qKc0g\/s72-c\/pimms_jstkweb.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-7457920301970972049.post-6319490232523275898"},"published":{"$t":"2015-02-10T13:58:00.000-06:00"},"updated":{"$t":"2015-02-19T17:59:57.860-06:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Holiday"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jell-o"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jello"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jelly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Shot"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Valentine"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Valentine's Day"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vodka"}],"title":{"type":"text","$t":"Raspberry Marshmallow-tini Jelly Shots"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-RFNxYIvlT3Q\/VNqYhPk_OaI\/AAAAAAAABP4\/oWQb3p4Zl04\/s1600\/DSC_3975_new.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-RFNxYIvlT3Q\/VNqYhPk_OaI\/AAAAAAAABP4\/oWQb3p4Zl04\/s1600\/DSC_3975_new.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cbr \/\u003EI mentioned to a dear friend that I was working on a new jelly shot for Valentines Day. She indicated that she would rather eat glass than be subjected to another syrupy pink sentiment of a disingenuous holiday, from JSTK or otherwise. Or words to that effect\u003Ci\u003E (your dear M. has scrubbed them up a touch for publication on the interwebs)\u003C\/i\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003ESo, the Raspberry Marshmallow-tini Jelly Shot, with its mended-heart motif is dedicated to those who may be hosting Anti-Valentines Day celebrations, or perhaps are just feeling a little shat upon in the romance department. It's cute, without being cloying - and tasty to boot.\u003Cbr \/\u003E\u003Cbr \/\u003EWe were after a sweet-tart effect, and as such chose Hangar One Raspberry vodka for the clear gelatin portion. This is just a beautiful vodka - tart, and flecked with little bits of berry. Hangar One makes one batch a year each June, when the berries are ripe. What better story is there than that? Genius. If you can find it, buy it. Otherwise, there are many other lovely raspberry vodkas out there. You may even have one in your cupboard already.\u003Cbr \/\u003E\u003Cbr \/\u003ERegarding color, there are but a few times a year when we like to use food coloring at JSTK, and Valentines is one of them. We used McCormick's Neon shades, in pink for both layers.\u003Cbr \/\u003E\u003Cbr \/\u003EIf you don't feel like an art project, this jelly shot can be made in two layers, in two 1 lb loaf pans. Just chill the raspberry layer in the fridge until mostly set, but slightly sticky when touched, then add the slightly cooled marshmallow layer, and refrigerate for several hours or overnight and slice up for serving. You know the drill by now, dears ...\u003Cbr \/\u003E\u003Cbr \/\u003EFull recipe and step-by-steps follow.\u003Cbr \/\u003E\u003Cbr \/\u003EHappy Valentines Day and a big smooshy kiss from your Valentine,\u003Cbr \/\u003E\u003Cbr \/\u003EMichelle\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-608Uo4fp1g8\/VNpgl-Ov09I\/AAAAAAAABPA\/mxPCZoDeyLA\/s1600\/DSC_3805.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-608Uo4fp1g8\/VNpgl-Ov09I\/AAAAAAAABPA\/mxPCZoDeyLA\/s1600\/DSC_3805.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;Pan: Heart-shaped silicon mold (we used a 24-cavity Wilton silicon mold)\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/--MwJEAPWzpE\/VNpgl-MzCHI\/AAAAAAAABO4\/9FIjsnz9S-o\/s1600\/DSC_3806.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/--MwJEAPWzpE\/VNpgl-MzCHI\/AAAAAAAABO4\/9FIjsnz9S-o\/s1600\/DSC_3806.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EPrepare your mold by spraying lightly with cooking spray, and then wiping each cavity clean. The idea is to leave only the slightest residue of spray to assist in unmolding your jelly shots. \u0026nbsp;Place the mold on a sturdy, portable flat surface, such as a cookie sheet or cutting board.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-4aBgXXv9DUw\/VNpgkB0VSCI\/AAAAAAAABOY\/6ssr1_xdYl0\/s1600\/DSC_3776.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-4aBgXXv9DUw\/VNpgkB0VSCI\/AAAAAAAABOY\/6ssr1_xdYl0\/s1600\/DSC_3776.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003ENext, prepare the raspberry layer. \u0026nbsp;Pour the soda into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-WjU2fVJLLBw\/VNpgmakwsKI\/AAAAAAAABO8\/voM1O2Bkb-k\/s1600\/DSC_3819.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-WjU2fVJLLBw\/VNpgmakwsKI\/AAAAAAAABO8\/voM1O2Bkb-k\/s1600\/DSC_3819.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EStir in the sweet and sour mix (or lemonade) and vodka. \u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-jTUwSQngqE4\/VNpgnexsBNI\/AAAAAAAABPI\/jmfQkpuvzZc\/s1600\/DSC_3821.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-jTUwSQngqE4\/VNpgnexsBNI\/AAAAAAAABPI\/jmfQkpuvzZc\/s1600\/DSC_3821.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EAssess your need for food coloring, and if needed stir in a few drops of the pink or red food coloring. (Some vodka brands already have coloring in them and your mixture will not need any more – ours did - we used 3 drops of pink.)\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/--GSf__AZP2g\/VNpgnopJFpI\/AAAAAAAABPU\/ndLmz1hKAtM\/s1600\/DSC_3823.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/--GSf__AZP2g\/VNpgnopJFpI\/AAAAAAAABPU\/ndLmz1hKAtM\/s1600\/DSC_3823.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EFill the mold cavities. Refrigerate the mold until the gelatin is set, and firm to the touch, about 2 to 3 hours.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-2VbfR02iK1M\/VNpgpYUw3QI\/AAAAAAAABPs\/JhK-yqUjr14\/s1600\/DSC_3946.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-2VbfR02iK1M\/VNpgpYUw3QI\/AAAAAAAABPs\/JhK-yqUjr14\/s1600\/DSC_3946.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003ERemove the mold from the refrigerator. With a small, sharp knife, cut jagged zig-zag breaks in each heart cavity, carefully removing one half. Try not to separate the other half from the edges of the mold. It’s a delicate procedure! Return the mold to the refrigerator.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-4aBgXXv9DUw\/VNpgkB0VSCI\/AAAAAAAABOg\/b3gKDY33MIA\/s1600\/DSC_3776.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-4aBgXXv9DUw\/VNpgkB0VSCI\/AAAAAAAABOg\/b3gKDY33MIA\/s1600\/DSC_3776.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EPrepare the marshmallow layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/--t8T6sc7CNE\/VNpgkMAL7WI\/AAAAAAAABOo\/--ZqXf-2FyQ\/s1600\/DSC_3782.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/--t8T6sc7CNE\/VNpgkMAL7WI\/AAAAAAAABOo\/--ZqXf-2FyQ\/s1600\/DSC_3782.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EAdd the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-fiRVHVsqJ28\/VNpgkf3Lr3I\/AAAAAAAABOs\/EzlzmRRawQY\/s1600\/DSC_3786.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-fiRVHVsqJ28\/VNpgkf3Lr3I\/AAAAAAAABOs\/EzlzmRRawQY\/s1600\/DSC_3786.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EStir in the marshmallow vodka, white chocolate liqueur.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-Gw0hddmlbwU\/VNpgoS2yFpI\/AAAAAAAABPc\/gB5l1BJKc9U\/s1600\/DSC_3941.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-Gw0hddmlbwU\/VNpgoS2yFpI\/AAAAAAAABPc\/gB5l1BJKc9U\/s1600\/DSC_3941.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAssess your need for food coloring, and add if desired. (We used 1 drop of pink.) Allow the mixture to cool to room temperature, 15 to 20 minutes.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-YkWUiyydjag\/VNpgpXXH-RI\/AAAAAAAABPo\/ex5UVcwsZRU\/s1600\/DSC_3949.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-YkWUiyydjag\/VNpgpXXH-RI\/AAAAAAAABPo\/ex5UVcwsZRU\/s1600\/DSC_3949.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ERemove the mold from the refrigerator. Fill the empty parts of each heart cavity. Return the mold to the refrigerator and chill until fully set, several hours or overnight.\u0026nbsp;Unmold just before serving.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003Cb\u003ERaspberry Marshmallow-tini Jelly Shots\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003ERaspberry Layer\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E2\/3 cup lemon-lime soda (flat is best – avoids bubbles)\u003C\/li\u003E\u003Cli\u003E2 envelopes plain gelatin (we use Knox brand, each envelope contains about 2 tsp gelatin powder – each envelope contains enough to gel 1 cup of jelly shot liquid)\u003C\/li\u003E\u003Cli\u003E2\/3 cup sweet and sour mix (or lemonade)\u003C\/li\u003E\u003Cli\u003E2\/3 cup raspberry flavored vodka (we used Hangar One Raspberry Vodka)\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EPink or red liquid food coloring\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003EMarshmallow Layer\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E1 cup water\u003C\/li\u003E\u003Cli\u003E2 tbsp sweetened condensed milk\u003C\/li\u003E\u003Cli\u003E1 envelope plain gelatin (we use Knox brand, each envelope contains about 2 tsp gelatin powder – which is enough to gel 1 cup of jelly shot liquid)\u003C\/li\u003E\u003Cli\u003E2\/3 cup vanilla flavored vodka\u003C\/li\u003E\u003Cli\u003E1\/3 cup Godiva White Chocolate Liqueur\u003C\/li\u003E\u003Cli\u003EPink or red liquid food coloring\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Ci\u003EPan: \u003C\/i\u003EHeart-shaped silicon mold (we used a 24-cavity Wilton brand silicon mold)\u003Cbr \/\u003E\u003Cbr \/\u003EPrepare your mold by spraying lightly with cooking spray, and then wiping each cavity clean. The idea is to leave only the slightest residue of spray to assist in unmolding your jelly shots. \u0026nbsp;Place the mold on a sturdy, portable flat surface, such as a cookie sheet or cutting board.\u003Cbr \/\u003E\u003Cbr \/\u003ENext, prepare the raspberry layer. \u0026nbsp;Pour the soda into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes). Stir in the sweet and sour mix (or lemonade) and vodka.\u003Cbr \/\u003E\u003Cbr \/\u003EAssess your need for food coloring, and if needed stir in a few drops of the pink or red food coloring. (Some vodka brands already have coloring in them and your mixture will not need any more – ours did.)\u003Cbr \/\u003E\u003Cbr \/\u003EFill the mold cavities. Refrigerate the mold until the gelatin is set, and firm to the touch, about 2 to 3 hours.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove the mold from the refrigerator. With a small, sharp knife, cut jagged zig-zag breaks in each heart cavity, carefully removing one half. Try not to separate the other half from the edges of the mold when removing. It’s a delicate procedure! \u0026nbsp;(If desired, set the gelatin remnants aside in covered bowl in the refrigerator - you can make a mosaic jelly shot later.)\u003Cbr \/\u003E\u003Cbr \/\u003EReturn the mold to the refrigerator.\u003Cbr \/\u003E\u003Cbr \/\u003EPrepare the marshmallow layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).\u003Cbr \/\u003E\u003Cbr \/\u003EStir in the marshmallow vodka, white chocolate liqueur. Assess your need for food coloring, and add if desired. (We used 1 drop of pink.)\u003Cbr \/\u003E\u003Cbr \/\u003EAllow the mixture to cool to room temperature, 15 to 20 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove the mold from the refrigerator. Fill the empty parts of each heart cavity. Return the mold to the refrigerator and chill until fully set, several hours or overnight. If refrigerating overnight, be sure to tent the mold with aluminum foil. Otherwise, the hearts will shrink and dry up. (Goodness, it seems like there is a metaphor in there somewhere, doesn’t it?)\u003Cbr \/\u003E\u003Cbr \/\u003E(If making mosaic gelatin from the remnants, retrieve the raspberry remnants from the refrigerator. Dice up a bit and place them in small container, evenly dispersed. Pour the marshmallow mixture over the top, refrigerate until set, and cut into cubes for serving)\u003Cbr \/\u003E\u003Cbr \/\u003EUnmold just before serving. To unmold, simply loosen the edges by gently pulling away from the side of the mold with your fingers. Then pop each jelly shot out onto your serving platter. \u003Cbr \/\u003E\u003Cbr \/\u003EYield: 18 to 24 jelly shots\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-TeyCn04nXc8\/VNqZ4VsOs0I\/AAAAAAAABQQ\/dsS6IXNizmo\/s1600\/DSC_3991_new3.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-TeyCn04nXc8\/VNqZ4VsOs0I\/AAAAAAAABQQ\/dsS6IXNizmo\/s1600\/DSC_3991_new3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7457920301970972049\/posts\/default\/6319490232523275898"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7457920301970972049\/posts\/default\/6319490232523275898"},{"rel":"alternate","type":"text/html","href":"http:\/\/jelly-shot-test-kitchen.blogspot.com\/2015\/02\/raspberry-marshmallow-tini-jelly-shots.html","title":"Raspberry Marshmallow-tini Jelly Shots"}],"author":[{"name":{"$t":"Jelly Shot Test Kitchen"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/06778128436472739658"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-RFNxYIvlT3Q\/VNqYhPk_OaI\/AAAAAAAABP4\/oWQb3p4Zl04\/s72-c\/DSC_3975_new.jpg","height":"72","width":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-7457920301970972049.post-6432823312627371148"},"published":{"$t":"2015-02-08T11:15:00.001-06:00"},"updated":{"$t":"2015-02-19T18:01:03.157-06:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"50"},{"scheme":"http://www.blogger.com/atom/ns#","term":"candy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fifty"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jello"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Jelly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sambuca"},{"scheme":"http://www.blogger.com/atom/ns#","term":"shades"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Shot"}],"title":{"type":"text","$t":"Allsorts Jelly Shot"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-HIircLUQdaI\/VNv_AQidPAI\/AAAAAAAABRo\/YS_Q87azFuk\/s1600\/DSC_3868_v3.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-HIircLUQdaI\/VNv_AQidPAI\/AAAAAAAABRo\/YS_Q87azFuk\/s1600\/DSC_3868_v3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-MCybm99_SB0\/VNeV-koal7I\/AAAAAAAABMU\/6JrUWSlW9EQ\/s1600\/DSC_3909_crop.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-MCybm99_SB0\/VNeV-koal7I\/AAAAAAAABMU\/6JrUWSlW9EQ\/s1600\/DSC_3909_crop.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003ESambuca. One of the most polarizing spirits, yet, oddly, one of the most often requested for jelly shot recipes, at least queries posted to my little blog. Like its candy inspiration, this jelly shot is a tamed version of licorice, balanced by a delicate, sweet creamy layer.\u003Cbr \/\u003E\u003Cbr \/\u003EAnd this jelly shot was also another opportunity to throw some click bait at the phenomenon that has been electrifying sex-starved suburbia for several years now. Of course I'm speaking of \"Fifty Shades of Grey.\" Typically this is the point where I would add some literary puns relating to the qualities of the jelly shot versus the plot of the book\/movie, but I don't feel qualified.\u0026nbsp;\u003Ci\u003E\u0026nbsp;\u003C\/i\u003EIf there are any\u0026nbsp;burning a hole in your keyboard, please do forward along.\u0026nbsp;\u003Ci\u003E(Quite likely that I am the only person in North America who has not read the book, I think. Your dear M. has been living under a rock!)\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI hope you enjoy - so many of you have been wanting something with Sambuca. The addition of a creamy layer tames the Sambuca a touch - it is much more delicate and silky, but still stalwart enough for hard core licorice fans. That said, this jelly shot could easily be made with Kahlua or another liqueur in place of the Sambuca.\u003Cbr \/\u003E\u003Cbr \/\u003EI'll add some additional photos for the marbling treatment, however it truly is just as easy as dropping a warm mixture onto a partially set mixture in spoonfuls. \u0026nbsp;I'll also post a more traditional treatment at a later date. \u0026nbsp;\u003Ci\u003EYou\u0026nbsp;know the kind. Pastel-y.\u0026nbsp;Allsorts-y.\u0026nbsp;\u003C\/i\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003ECheers\u0026nbsp;and XO!\u003Cbr \/\u003E\u003Cbr \/\u003EMichelle\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-t-FObF6gUGc\/VNeXwvHpPTI\/AAAAAAAABMg\/8525SzSkG4k\/s1600\/DSC_3776.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-t-FObF6gUGc\/VNeXwvHpPTI\/AAAAAAAABMg\/8525SzSkG4k\/s1600\/DSC_3776.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EPrepare the white layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-jJ8lxsRNYR0\/VNeXyKo_olI\/AAAAAAAABMs\/AZCYpPp_bag\/s1600\/DSC_3782.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-jJ8lxsRNYR0\/VNeXyKo_olI\/AAAAAAAABMs\/AZCYpPp_bag\/s1600\/DSC_3782.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EAdd the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-pXH7VcgYGgc\/VNeXx1CadII\/AAAAAAAABMo\/U6ZHvNOyOGg\/s1600\/DSC_3786.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-pXH7VcgYGgc\/VNeXx1CadII\/AAAAAAAABMo\/U6ZHvNOyOGg\/s1600\/DSC_3786.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;Remove from heat. Stir in the liqueur and vodka.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-CpJ9H5Lb7JE\/VNeXzyEvVRI\/AAAAAAAABNc\/inOFq3vxg2k\/s1600\/DSC_3788.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-CpJ9H5Lb7JE\/VNeXzyEvVRI\/AAAAAAAABNc\/inOFq3vxg2k\/s1600\/DSC_3788.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EPour the white mixture into pan. Refrigerate until the mixture just barely begins to set, 15-20 minutes. It will be very wiggly, with a liquid appearance under the surface.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-MjOZEHEAvuQ\/VNeXyn9EJ4I\/AAAAAAAABM4\/vi4T2EnkcOA\/s1600\/DSC_3792.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-MjOZEHEAvuQ\/VNeXyn9EJ4I\/AAAAAAAABM4\/vi4T2EnkcOA\/s1600\/DSC_3792.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;If you have bubbles, chase them to the edge of the pan and crush them with a spoon.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-t-FObF6gUGc\/VNeXwvHpPTI\/AAAAAAAABMk\/Ci0rGVdOQ00\/s1600\/DSC_3776.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" 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mso 10]\u003E\u003Cstyle\u003E \/* Style Definitions *\/ table.MsoNormalTable  {mso-style-name:\"Table Normal\";  mso-tstyle-rowband-size:0;  mso-tstyle-colband-size:0;  mso-style-noshow:yes;  mso-style-priority:99;  mso-style-parent:\"\";  mso-padding-alt:0in 5.4pt 0in 5.4pt;  mso-para-margin:0in;  mso-para-margin-bottom:.0001pt;  mso-pagination:widow-orphan;  font-size:12.0pt;  font-family:\"Cambria\",\"serif\";  mso-ascii-font-family:Cambria;  mso-ascii-theme-font:minor-latin;  mso-hansi-font-family:Cambria;  mso-hansi-theme-font:minor-latin;} \u003C\/style\u003E\u003C![endif]--\u003E   \u003C!--StartFragment--\u003E\u003Cspan style=\"font-family: \u0026quot;Cambria\u0026quot;,\u0026quot;serif\u0026quot;; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: \u0026quot;Times New Roman\u0026quot;; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: \u0026quot;ＭＳ 明朝\u0026quot;; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;\"\u003EPrepare the Sambuca layer. \u0026nbsp;Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).\u003C\/span\u003E\u003C!--EndFragment--\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-lB_s5b1gxa4\/VNeXyyEGKeI\/AAAAAAAABM8\/6Imw3fRrJ-w\/s1600\/DSC_3797.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-lB_s5b1gxa4\/VNeXyyEGKeI\/AAAAAAAABM8\/6Imw3fRrJ-w\/s1600\/DSC_3797.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;Stir in the Sambuca (and, if using, the black food coloring).\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-Bx4Ny2lSdSA\/VNeXzIZzMwI\/AAAAAAAABNE\/aMNNuBLqd7o\/s1600\/DSC_3799.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-Bx4Ny2lSdSA\/VNeXzIZzMwI\/AAAAAAAABNE\/aMNNuBLqd7o\/s1600\/DSC_3799.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003ELadle the Sambuca mixture on top of the partially set white mixture. The warmer Sambuca mixture will break the partially-set white layer, forming the marbled pattern. The spooning is best completed in the refrigerator.\u0026nbsp;Allow the jelly shots to complete the setting process, 3 to 4 hours, or overnight.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cu\u003E\u003Cb\u003ELicorice Allsorts Jelly Shot\u003C\/b\u003E\u003C\/u\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Ci\u003EWhite Layer\u003C\/i\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003C\/div\u003E\u003Cul\u003E\u003Cli\u003E1\/2 cup water\u003C\/li\u003E\u003Cli\u003E2 tbsp sweetened condensed milk\u003C\/li\u003E\u003Cli\u003E1 envelope plain gelatin (we use Knox brand, each envelope contains about 2 tsp gelatin powder – which is enough to gel 1 cup of jelly shot liquid)\u003C\/li\u003E\u003Cli\u003E2\/3 cup Godiva White Chocolate Liqueur\u003C\/li\u003E\u003Cli\u003E1\/3 cup vanilla flavored vodka\u003C\/li\u003E\u003C\/ul\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003Cbr \/\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Ci\u003EBlack Layer\u003C\/i\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003C\/div\u003E\u003Cul\u003E\u003Cli\u003E1\/2 cup water\u003C\/li\u003E\u003Cli\u003E1 envelope plain gelatin\u003C\/li\u003E\u003Cli\u003E1\/2 cup black Sambuca liqueur(or the clear with a few drops of black food coloring)\u003C\/li\u003E\u003C\/ul\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003Cbr \/\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Ci\u003EPan: standard non-reactive loaf pan (about 8\" x 4\")\u003C\/i\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EPrepare the white layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003ERemove from heat. Stir in the liqueur and vodka.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EPour the white mixture into pan. Refrigerate until the mixture just barely begins to set, 15-20 minutes. It will be very wiggly, with a liquid appearance under the surface. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EPrepare the Sambuca layer.\u003Cspan style=\"mso-spacerun: yes;\"\u003E\u0026nbsp; \u003C\/span\u003EPour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes). Stir in the Sambuca, and, if using, the black food coloring. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003ELadle the Sambuca mixture on top of the partially set white mixture. The warmer Sambuca mixture will break the partially-set white layer, forming the marbled pattern. The spooning is best completed in the refrigerator.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003EAllow the jelly shots to complete the setting process, 3 to 4 hours, or overnight. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003ETo serve, cut into cubes.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C!--[if gte mso 9]\u003E\u003Cxml\u003E \u003Co:OfficeDocumentSettings\u003E  \u003Co:AllowPNG\/\u003E \u003C\/o:OfficeDocumentSettings\u003E\u003C\/xml\u003E\u003C![endif]--\u003E \u003C!--[if gte mso 9]\u003E\u003Cxml\u003E \u003Cw:WordDocument\u003E  \u003Cw:View\u003ENormal\u003C\/w:View\u003E  \u003Cw:Zoom\u003E0\u003C\/w:Zoom\u003E  \u003Cw:TrackMoves\/\u003E  \u003Cw:TrackFormatting\/\u003E  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Locked=\"false\" Priority=\"67\" SemiHidden=\"false\"    UnhideWhenUsed=\"false\" Name=\"Medium Grid 1 Accent 2\"\/\u003E  \u003Cw:LsdException Locked=\"false\" Priority=\"68\" SemiHidden=\"false\"    UnhideWhenUsed=\"false\" Name=\"Medium Grid 2 Accent 2\"\/\u003E  \u003Cw:LsdException Locked=\"false\" Priority=\"69\" SemiHidden=\"false\"    UnhideWhenUsed=\"false\" Name=\"Medium Grid 3 Accent 2\"\/\u003E  \u003Cw:LsdException Locked=\"false\" Priority=\"70\" SemiHidden=\"false\"    UnhideWhenUsed=\"false\" Name=\"Dark List Accent 2\"\/\u003E  \u003Cw:LsdException Locked=\"false\" Priority=\"71\" SemiHidden=\"false\"    UnhideWhenUsed=\"false\" Name=\"Colorful Shading Accent 2\"\/\u003E  \u003Cw:LsdException Locked=\"false\" Priority=\"72\" SemiHidden=\"false\"    UnhideWhenUsed=\"false\" Name=\"Colorful List Accent 2\"\/\u003E  \u003Cw:LsdException Locked=\"false\" Priority=\"73\" SemiHidden=\"false\"    UnhideWhenUsed=\"false\" Name=\"Colorful Grid Accent 2\"\/\u003E  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