Fruited Champagne Jelly Shot

Fruited Champagne Jelly Mold simply SHRIEKS patriotic fervor -

 in the subtlest, most dignified manner imaginable . .  .

So, the second July 4th Party is a bit of a fancier affair.  Not that the variegated display of gelatinized patriotism concocted for Party #1 would  be un-welcome at this event.  We just wish to pull out our culinary stops in a somewhat more restrained manner
, as the guest of honor will be none other than the supremely dashing Mr. M., who has taken leave of his large, shaded patio in the south of France for an all-too-brief visit to the Midwest.

Fruited Champagne Jelly Mold should be perfect - sounds kinda sophisticated, is light and refreshing for a hot afternoon, and is not, too too boozy (important for this event as the champagne will likely be flowing and Intern Doug will be shaking and pouring French 75s until his arms seize up.)  The internal garnish of fruit (red berries! blueberries!) provides venue for a discreet display of nationalist pride, without bonking anyone over the head with such.

Happy 4th of July everyone!!  Wherever you are, enjoy the fireworks, and have a jelly shot for goodness sake!  (And welcome back to the prairie Mr. M. - it has been far too long and we have missed you terribly!!)

XOXOX

Michelle

Fruited Champagne Jelly Shot Mold

Implements:  3 cup non-stick mini-bundt pan (this is the one I used)

Ingredients:

• 3 cups champagne, sparkling wine or prosecco (divided)
• 4 tbsp. sugar
• 4 envelopes Knox gelatin
• 1/2 cup peach schnapps
• 1/2 cup fresh blueberries
• 8-10 large strawberries, sliced

Lightly spray bundt pan with cooking spray.  Wipe off the excess with a paper towel.  A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.

Pour 1 cup of the champagne and the sugar into a medium saucepan.   Sprinkle with the gelatin allow to soak for a minute or two. Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in the rest of the champagne and the schnapps.

Pour 1 1/2 cups of the gelatin mixture into the prepared mold.  Refrigerate until the gelatin is the consistency of egg whites (15 to 20 minutes).  Stir in the blueberries and return to the refrigerator for 5 minutes.  Place the sliced strawberries on top of the blueberry/gelatin layer, pouring a bit of liquid gelatin in over each layer, until the mold is full.  (You may have a bit of gelatin left over.)  Refrigerate until fully set (several hours or overnight).

To unmold, 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.  Next, dip the mold almost to the edge into the warm water for 10 seconds. Dry the bottom of the mold with a towel.  Place your serving plate on top of the mold and invert.  The gelatin should pop out.  If not, return the mold to the warm water bath and repeat.  

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July 4th Variegated Jelly Shot

July 4th Jelly Shot Mold - a punch bowl in solid form.   
And variegated patriotic colors!  Wheee!

All it needs is sparklers and wheels!  

Hello all, just a quick note and a fun July 4th themed recipe!  I will be attending several different events this year, and will of course be bringing jelly shots.  The events range from casual and fun to a little fancier, and so will the jelly shots.


Hope you enjoy the first installment of a Jelly Shotting July 4th!  I am absolutely mad for the whole variegated color scheme . . . and don't get me started on molds - so fun! A punch bowl in solid form!  Wheee!

XO Michelle

P.S. To make a kid-friendly version, just swap out the booze for flat lemon-lime soda, or even plain water! 

July 4^th Variegated Jelly Shot Mold

Blue Layer

2 boxes berry blue gelatin dessert mix (3.1 oz)

1 1/2 cups water

2 envelope plain gelatin

1 cup flavored rum or vodka

Red Layer

2 boxes raspberry, strawberry or cherry gelatin dessert mix (3.1 oz)

1 1/2 cups water

2 envelope plain gelatin

1 cup flavored rum or vodka

White Layer

2 ¾ cups water

6 envelopes plain gelatin

3/4 cup sweetened condensed milk

1 cup flavored rum or vodka

1/2 cup white crème de cacao (or white chocolate liqueur)

Directions:

Lightly spray  bundt pan or gelatin mold (10 cup volume) with non stick cooking 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.

Have 9 clean bowls ready to prepare your layers. 

Prepare the red and blue layers, in separate pans.  Pour the gelatin dessert mix into medium-sized bowls.  Pour the water in a small saucepan, and sprinkle each with the envelope of plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Pour the warm water/gelatin mixture into the bowls containing the gelatin dessert mix.  Stir until dissolved (about 2 minutes each).  Remove from heat.  Pour in the liquor, and stir well.  Set aside and prepare the white gelatin.    

For the white gelatin, pour the water into a saucepan and sprinkle with the 6 envelopes of plain gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Stir in the sweetened condensed milk.  Remove from heat, and stir in the liquors.  Set aside. 

Grab the 9 clean bowls, and prepare the layers by mixing gelatin as shown in the chart below. 

Layer	Mixture
1	1 ½ cups blue
2	2/3 cup blue & 1/3 cup white
3	1/3 blue & 2/3 white
4	1 cup white & 1 tbsp blue
5	1 cup white
6	1 cup white & 1 tbsp red
7	1/3 cup red & 2/3 cup white
8	2/3 cup red & 1/3 cup white
9	Remaining red gelatin

Add the first layer to the prepared mold.  refrigerate about 15 minutes or until gelatin is set but not firm (it should stick to finger when touched.)  Gently spoon the gelatin for the next layer over the set gelatin, and return the pan to the refrigerator for about 15 minutes.  As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more are added to the mold.

Repeat steps with remaining gelatin layers, for a total of 9 layers.  If you find the gelatin is setting up before its ready to go in the mold, just microwave for 5 to 10 seconds and stir well before adding to the mold. 

After completing all the layers, refrigerate the gelatin overnight.  

To unmold, 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 (10 seconds worked for me). Dry 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. Place your serving plate on top of the mold and invert. 

Serves 24.

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