Ice Cream Redux

Pink Squirrel, Grasshopper and Lemon Chiffon Martini Jelly Shots, made with vanilla bean or lemon ice cream, and dipped in chocolate Magic Shell

I know, yes, more ice cream inspired jelly shots . . . I had some Magic Shell in the cupboard and as you can see, one thing led to another - truly, the temptation was too great to resist.  I thought about using room temperature melted chocolate instead of Magic Shell, but as I don't work with chocolate often, I was concerned about tempering it or having it get cloudy in the fridge, etc.  The Magic Shell worked like a champ, and, after all . . . its jelly shots - we don't have too take ourselves too seriously . . .

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Helllloooooo Chai-tini!!

Dessert Jelly Shots in the Test Kitchen:

(clockwise from bottom left) Chocolate Martini, White Chocolate Martini,

Chai-tini, Grasshopper

We've been working on the dessert martinis this week, with excellent results.  Notably, the ellusive Chocolate Martini, White Chocolate Martini, and minty Grasshopper, as well as a brand new dessert-tini jelly shot, the Chai-tini. 

We first had a Chai-tini  cocktail after dinner over the holiday break.  (Ahem . . .now that you mention it, Yes, there was a fair amount of cocktail sampling over the holidays.  And No, that had nothing to do with our lack of posting!!!)  A heady combination of chai blended with ginger vodka, the Chai-tini warranted immediate gelatinization! 

First we recreated the original cocktail over several closed-door shaker sessions.  Then the recipe was tested and tweaked to arrive in its final gelatin form.  It was a tester favorite, and we have to agree . . . the Chai-tini Jelly Shot's dipped-in-cinnamon-sugar goodness is wonderful on its own, but complements the other dessert-tini jelly shots equally well.

Cheers,

JSTK

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The Glamorous Grasshopper

Grasshopper Jelly Shots garnished with white chocolate

Recently, on the most perfect late summer afternoon imaginable, we attended an amazing wedding.  The ceremony was set in a forest glen that just happened to be in the bride and groom's backyard (just over the wooden bridge, on the other side of the koi pond . . .).  Pre-reception, guests sipped blended Grasshoppers (a favorite cocktail of the B&G) as the sunlight filtered gently through the oaks.  Just Delightful! 

Natch, when we were contemplating the creation of additional dessert jelly shots, Grasshopper Jelly Shot was at the top of the list.  Pictured above, this jelly shot is not just for after dinner anymore, but also suitable for serving at your afternoon wedding reception or tea with the Queen.

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September 10, 2009 Tester Feedback

A test plate with shots & garnish getting prepped for the road

Tester feedback regarding the September 10, 2009 Tasting Menu is in! Five shot varieties were distributed to testers, including four new recipes (Chocolate Martini, White Chocolate Martini, Grasshopper, and Sambuca) and one refurbished recipe (Dreamsicle II).

A lesson learned is that a forty minute drive time outside of a cooler adversely affects the texture and surprisingly, the taste, of several of these delicate creme dessert style shots. Future test plates will ride in ice cooled comfort to their final destinations to ensure best product for testing. As a side note, several of the more fruity / sturdy varieties traveled in a cooler on a three hour road trip plus over-nighted in a hotel refrigerator prior to tasting with no ill effects, so they are not all hot-house flowers.

Sentiment on the two dessert martini varieties was quite positive. "Would choose over dessert. Not sure you could impove them!", said one tester. "Very true to the cocktail version", said another. From yet another tester, "[T]hese shots are not as pretty as some of the others but I like the taste very much." However, two testers felt the shots could be improved by lessening their booziness and adding more actual chocolate and white chocolate flavor.

The Grasshopper Jelly Shot, after much toil, worry and reformulation (the pastel rubber debacle of earlier this week), was a home run across the board. Even the two dissenting martini shot testers enjoyed the Grasshopper, texture at room temperature aside. Hurrah!

Not surprisingly, the black licorice-flavored Sambuca Jelly Shot (a crystal clear shot peppered with slivers of black Twizzler) was love-it-or-leave-it for testers. Additionally, the texture of the shot was less than firm due to its high alcohol content (no mixers were used), and as a result the shot was very difficult to consume. Still many testers enjoyed this shot. "Yummy . . . more gelatin [needed], fell apart, stuck to bottom. LOVE THE LICORICE!", exclaimed one tester. "I am not a big licorice fan but I do like how this tastes. I frankly like it better than a shot of Sambuca," said another. Other testers were less than amused. "What's the black stuff? Looks like eyeballs!"

Regarding Dreamsicle Jelly Shot II, all the testers agreed that the orange taste was brightened in this go round. Unfortunately, the reformulation led to overall aesthetic difficulties, as well as a negative impact on mouth feel of the cream layer (i.e. making it rather cement like). Back to the drawing board we go!!

Thanks to all the testers for their feedback. In response, for certain of the dessert shots, we hypothesize that the alcohol could be reduced by half, and replaced with milk, if desired. Also, in addition to upping the gelatin level in the Sambuca, we are exploring alternative varieties of internal garnish to avoid the dreaded optical effect in the next version of this jelly shot.

Our next tasting is scheduled for Saturday, September 12, 2009. We expect to have five varieties prepped for testers, including: Margarita; Key Lime Martini, Key Lime Pie Martini; Washington Apple; and Tequila Sunrise III.

Cheers! JSTK

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Dessert Shot Redux

Busy night at the Jelly Shot Test Kitchen! Earlier this week, we were very excited to attempt the Grasshopper, Chocolate Martini and White Chocolate Martini. All three crashed and burned in a horrific twisted pile of pastel rubbery mayhem. At least that's how it felt. After adjusting our gelatin ratios to accommodate certain of the lower proof dessert liqueurs, and a few other small tweaks here and there, we are hopeful about our latest interpretations of these cocktails. And we do mean interpretations - while Jelly Shot Test Kitchen's aim is to adhere to classic formulas and ratios, sometimes even the most beautifully constructed cocktail recipe just doesn't translate into a jelly shot. As such, tonight's versions of the Grasshopper, Chocolate Martini and White Chocolate Martini are renditions, which will hopefully will transfer more successfully to the gelatin medium.

Also revamped tonight was the Dreamsicle Jelly Shot, a combination of orange juice, Cointreau, vodka, and cream - our own interpretation/modification of the Orangesicle cocktail (which has no dairy). Although palatable, and admittedly a very pretty shot (slightly marbled orange and white), Testers found the first Dreamsicle lacking the burst of orange sherbet-y goodness one might desire from a jelly shot thus named. The second attempt was revamped to be orangey-er and creamier while maintaining its alcohol punch.

Newly formulated tonight at the Kitchen is the Sambuca Jelly Shot, which uses an experimental gelatinizing method with zero mixers.

All in all, an exciting slate of Jelly Shots on the menu this week! We look forward to feedback from our Jelly Shot Testers . . .

Cheers! JSTK

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