Santa’s Hat Jelly Shots
Difficulty: Easy
Recommended Pan: flexible silicone mold, pyramid shape (I used this one!)
Ingredients:
- 1 1/4 cup cranberry juice cocktail
- 3 envelopes Knox gelatin, separated (You will need 2 1/2 envelopes for the recipe, and an additional half for assembly. 1/2 envelope equals about a teaspoon of gelatin powder)
- 3/4 cup Malibu coconut flavored rum
- 1 to 2 tbsp grenadine syrup (to taste)
- For garnish: 1/2 cup sweetened, flaked coconut and assembly gelatin (1/2 cup water and 1/2 envelope gelatin)
Pour cranberry juice into a small saucepan. Sprinkle with 2 1/2 envelopes of gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Stir in the Malibu rum. Add the grenadine syrup, to taste. Pour into molds and chill until fully set, several hours or overnight.
In a food processor or blender, process the coconut just until it is in smaller flakes. (Large flakes won't stick to the jelly shots as well.) Set aside.
An hour or two before serving, prepare the assembly gelatin by pouring the water in a saucepan and sprinkling with 1/2 envelope of gelatin. Allow to soak for a minute or two. Heat over low heat, stirring occasionally, until dissolved. Allow gelatin to cool to room temperature before proceeding.
Pour the cooled gelatin and coconut into separate small, shallow bowls.
Unmold the gelatin pyramids onto a nonstick cookie sheet.
Using a fork, dip the bottom and part-way up the sides of the jelly shot into first into the gelatin mixture, then the coconut. Continue with all the jelly shots, placing each back on the nonstick cookie sheet.
Return the jelly shots to the refrigerator for about an hour before serving.
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