Good day? Sunshine? Oh yes ... always, with a Sunny Day Jelly Shot Parfait!
Yes, yes. So very, very, very, horribly, unbearably overdue for a post. So many ideas ... so little time. So instead of making a billion tedious excuses - like I usually do - I'll get right to the point .... Sunny Day Jelly Shot Parfait.
I'm sure you've seen the inspiration for little number, Sky Jello, all over the Interweb. The first place I recall was via a Pinterest pin connecting to Anastasia's Palace (and BTW, are you all on Pinterest? JSTK is. I've got some awfully grand plans to monitor all the the lovely jellies of the world via Pinterest ...). Sky jello ... just berry blue gelatin and some whip. So simple, so perfect. I just added a little sunshine to the mix.
Anyway, hope you enjoy! And as always, thanks so much for all the lovely comments and sweet emails. I'm still horribly backed up on correspondence ...
XO, M.
P.S. Stay tuned ... in the next few weeks, owing to absolutely zero R&D time and even less brainpower, I'll be
Sunny Day Jelly Shot Parfaits
To make these little guys non-alcoholic, just replace the liquor with cold water!
Blue Jelly Shot Mixture
- 2 boxes berry blue gelatin dessert mix
- 2 cups boiling water
- 2/3 cup cold water
- 1 1/3 cups Malibu Coconut Rum (or flavored clear liquor of your choice! For me, nothing says 'sunny day' like a little Malibu. It's floofy and festive.)
Gelatin "Suns"
- 2 cups orange juice
- 2 envelopes plain gelatin
- yellow liquid food coloring
- 4 - 6 cups whipped cream or whipped topping
- Implements: parfait glasses or other small containers, Bordelais flexible silicone mold
- Yield: about 10 parfaits - will depend on your container size and how much whip you use! But, obvs, keep the portions on the small (aka tiny) side. ;)
Prepare the Blue Jelly Shot Mixture. Pour the gelatin mix into n a heatproof bowl and add the hot water. Stir until the gelatin is fully dissolved (this will take several minutes). Add the cold water, and then the liquor. Pour into a bowl or dish and refrigerate until set, 4 to 6 hours.
Meanwhile, prepare your little Suns. Spray a flexible silicone Bordelais mold with a little cooking spray, and wipe out with a paper towel. This will leave a slight residue to assist in removing the jellies from the mold without affecting their taste and appearance. Place mold on a cutting board or other stable surface (to assist in transporting to the 'fridge).
Pour the orange juice into a saucepan, and sprinkle with the gelatin. Let soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Remove from heat. Partially fill cannelle mold cavities. (I used four teaspoons in each). Refrigerate until fully set, an hour or two. Reserve remaining gelatin mixture. I made a bunch of suns, in case some were damaged removing from the molds - you'll likely have a bunch of excess gelatin mixture.
Once the Suns have set, add yellow food coloring to the reserved gelatin mixture. Add a bunch - you want a very vibrant gold color, for contrast. (If the gelatin has set up, just pop into the microwave for a few seconds, or heat on the stove on low - watch it carefully!) Allow the colored gelatin mixture to cool to rool temperature. Pop the Sun out onto a plate or cutting board. Fill the indentation of each with the colored gelatin mixture. Refrigerate until ready to assemble the parfaits.
Rake the blue jelly shot mixture with a fork, to form globules. Layer gelatin and whipped topping into the dishes in alternating patterns to form the sky and clouds. Top each parfait with a Sun.
