Thursday, March 15, 2012

St. Patrick's Day Recipes: Irish Jell-O Shots

  • 16 oz. Guinness Stout beer, divided use
  • 5 envelopes of Knox gelatin, divided use
  • 3oz. Bailey’s Irish Cream
  • 3oz. Jameson Irish Whiskey
  1. Lightly mold with non-stick spray and then gently wipe away any excess. Only a very small amount is needed.
  2. Pour 12 oz. of Guinness into a shallow dish, making sure to pour gently to cause as little head as possible, then sprinkle 4 envelopes of gelatin on top. Set aside and allow gelatin to bloom for two minutes.
  3. Transfer mixture to the saucepan and heat over lowest setting until gelatin bloom melts and no lumps are visible, mixture will resemble syrup. Transfer mixture to a heat proof bowl and combine with remaining Guinness . To layer the Jell-o shot, split Guinness mixture in half. Using one half pour mixture into form a quarter of the way up.
  4. Chill for 5-10 minutes until solidified.
  5. In the meantime, pour Baileys and whiskey into a bowl and sprinkle remaining envelope of gelatin on top. Set aside for gelatin to bloom for two minutes.
  6.  Transfer Bailey’s-whiskey mixture to a saucepan and heat over lowest setting. Drop one to two ice cubes into mixture to cool. Pour mixture on top of Guinness layer and chill for 5-10 minutes.
  7. Pour remaining half of Guinness mixture on top of Bailey’s and whiskey layer.
  8. To remove, press finger into center of Jell-o shot and using an offset spatula or butter knife gently pop out Jell-o shot.
  1.  To prevent the mixtures from solidifying while waiting for layers, gently stir mixture every now and again.
  2. Shots can be made 1 day in advance.
Source: Endless Simmer

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