Cadbury® Jelly Eggs

Happy Easter to My Lovely Fluffy Peeps.

Time 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.)

Cadbury 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.

Before 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.

Happy Easter!

XO M.

P.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!

P.P.S. Here's the link to the Wilton Brownie Pop Mold used for the eggs.


Cadbury® Jelly Eggs

Jelly Shot Mixture

• 1 1/4 cup water
• 3 tbsp sweetened condensed milk
• 3 envelopes plain gelatin (we use Knox brand, it’s a little over 6 tsp gelatin powder total)
• 1 cup Godiva Milk Chocolate liqueur
• 1/2 cup espresso, marshmallow or vanilla flavored vodka
• 2 tbsp Kahlua coffee liqueur (optional)

Whipped Filling

• 1 cup heavy whipping cream
• 1 tbsp instant pudding mix (vanilla, cheesecake, white chocolate, etc.)
• Vanilla extract and sugar to flavor, if desired
• Yellow food coloring

Equipment

• 2 silicone brownie pop molds or 2 standard non-reactive loaf pans (about 8" x 4")
• hand mixer
• mini scoop, or small teaspoons

Place a glass or metal bowl in the freezer, to get nice and cold for use in whipping cream.

Prepare 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.)

Pour 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).

Remove from heat. Stir in the liquors.

Place 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.

Remove 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.

Take 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.

Remove 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.  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.  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.

Refrigerate until fully set, 3 to 4 hours.  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.

To 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.

Yield: about 16 jelly shots (volume about 3 tbsp each)

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Easter Egg Jelly Shooters

Easter Egg Jelly Shooters with a floral jelly shot accents - a woefully 

inappropriate but extremely fun way to celebrate the holiday!

I was on the fence about creating an Easter-themed jelly shot, admittedly feeling a bit squeamish about the propriety of promoting boozy gelatin on religious holidays.  Intern Doug, on the other hand is falls on the libertine side when it comes to "spirited matters", and not surprisingly strongly condoned throwing caution to the wind . . .
So whatever your reaction to today's post, you have Intern Doug to thank!  (Note: those with firm views against gelatin cocktails on religious holidays may think of these as Springtime Jelly Shooters.)  Despite my initial misgivings, I must admit these shooters were fun to make, and tasted DELICIOUS!!  Full steam ahead to Inappropriate-ville!

The shooters are based on a classic rainbow gelatin mold recipe.  The technique is admittedly a bit fussy and time consuming, but the results are gorgeous.  The gelatin is spiked with Malibu Rum (for my lovely sister in law, Amy, who is an avid consumer of the spirit !).  A flavored vodka would also be nice in this jelly shot, but the Malibu is perfect here - the finished jelly shooters remind me of the Easter egg candies I loved as a child.  Maybe you remember them too? Thick candy shell with an interior that tastes like those orange "circus peanut" candies - not quite a nougat and not quite a marshmallow.

To set the jelly shots, I used two Wilton brownie pop molds and a standard loaf pan.   The centers of the jelly shot flowers are large cake decorating confetti pieces.

Happy Easter everyone!  Hope you enjoy the Easter Egg Jelly Shooters (aka Springtime Jelly Shooters)!

XO, Michelle

Easter Egg Jelly Shooters

16 servings

• 2 1/4 cups boiling water, divided
• 3 (85 g) packages gelatin dessert mix (your favorite flavors – I used lime, pineapple and grape)
• 1 1/2 envelopes plain Knox gelatin (3 teaspoons of gelatin powder total)
• 1 1/2 cups Malibu rum, divided
• 9 tbsp coconut milk, divided

Directions:

Make this a day ahead of your event!  Needs time in the fridge for the layers to bond!  

Prep Time: 30 mins

Total Time: 3 1/2 hrs

Place the bottle of Malibu in the freezer for several hours before beginning this recipe, to ensure potency!

Lightly spray two Wilton brownie pop molds and a standard 1 lb loaf pan (or one 9 x 9 glass or non-reactive metal pan) with non stick 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. 

Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Wisk in the first package of flavored gelatin.  Whisk for at least 2 minutes, or until completely dissolved.  (I find the sugar free mix dissolves much faster than the regular!). 

Remove from heat.  Add 1/2 cup ice cold rum, and stir to combine. 

Pour 3/4 cup of the gelatin mixture into a separate bowl, and spoon 1 1/2 teaspoons of the gelatin into each mold cavity.  Pour the remainder in the loaf pan.  Refrigerate about 15 minutes or until set but not firm. (It should stick to finger when touched - don't let it set longer, or the layers won't bind well.).  For an angled layered egg, prop one side of the mold up with a small pudding or yogurt container for layers 1 through 5 – for the last layer, the mold should lay flat. 

Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the coconut milk and stir until well blended.  (This cooling step is really important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!) 

Gently spoon over set gelatin in the molds and pan – 1 1/2 teaspoons in each mold cavity and pour the remainder in the loaf pan.

Refrigerate about 15 minutes or until gelatin is set but not firm (Again, it should stick to finger when touched.)

Repeat steps with remaining gelatin flavors, for a total of 6 alternating clear and creamy gelatin layers.

After completing all the layers, refrigerate the gelatin overnight.  For best results, unmold the egg shapes onto a nonstick cookie sheet just before serving. To unmold the "eggs" 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 (5 seconds worked for me). Wipe off 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. Invert the mold on top of the cookie sheet, and pop out the gelatin eggs.  The gelatin in the loaf pan can be cut into shapes with a cookie cutter or sharp knife.  

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