Yesterday I told you a tale of Berry Madness wherein I went a little crazy and turned bushels and pecks of berries into Blueberry Booze, Blackberry Booze, (oh heck, I filled the fridge with berry booze flavors!), Berry Sangria, Berry Sangria Cocktail Gels, Berry Sangria Shortcake and Sangria Berries. Today you get the recipe for Part II of my sojourn into the wild and crazy world of boozified berries, a delicious and delectable cocktail gel (aka jello shot) made from some of that Berry Sangria.
BERRY SANGRIA COCKTAIL GELS
TOOLS
Sauce Pan
Wooden Spoon
9"x13" Baking Dish
Silicon Candy Molds
Sharp Knife, for cutting shapes
Cooking Spray
PREPARATION
(Mise en Place)
Spray your molds and baking pan.
Measure out all ingredients.
Clear space in your fridge for the molds & pans.
BOTTOM BERRY SANGRIA LAYER
INGREDIENTS
1 C. Boiling Water
1 Pkg. Knox Gelatin
1 Sm. Box of Blackberry Fusion Jell-O
1 C. Berry Sangria with the fruit strained out
INSTRUCTIONS
Mix the water and the gelatin in your pan and stir until dissolved.
Bring to a boil then remove from burner.
Stir in the Blackberry Jell-O until dissolved.
Allow the mixture to cool down for 10 minutes.
Pour in the Berry Sangria and stir well.
Pour into your baking dish (reserving enough to pour into the candy molds for the molded berry gel tops) and place in the refrigerator to set up for several hours.
TOP CREAM LAYER
INGREDIENTS
1/2 C. Milk
1/2 C. Half & Half
1 C. Whipped Cream Vodka
2 Pkgs. Knox Gelatin
INSTRUCTIONS
Pour your milk/half & half into your saucepan, add the gelatin and stir well. Let this sit for a few minutes.
Place the saucepan on a burner, turn the heat to low and warm the mixture, stirring constantly, until the gelatin is completely dissolved. This takes about 2 to 4 minutes. Do not boil, it's not necessary.
Remove the pan from the burner.
Quickly stir in the whipped cream vodka.
Allow to cool to a point where you can put your finger in it - warm, but not hot! (Too hot and it will melt your berry layer, too cold and it will not stick to the berry layer.)
Pour this onto your berry layer in the 9x13 pan.
Carefully set your dish back in the refrigerator until the top can be touched but it's not completely solid, about 3 - 5 minutes.
Now you place the molded berry pieces on top, push them down a bit very gently, spaced widely apart enough to allow the cutting of your final gel shapes.
PLATING SUGGESTION
INGREDIENTS
Fresh Mixed Berries
TOOLS
Sauce Pan
Wooden Spoon
9"x13" Baking Dish
Silicon Candy Molds
Sharp Knife, for cutting shapes
Cooking Spray
PREPARATION
(Mise en Place)
Spray your molds and baking pan.
Measure out all ingredients.
Clear space in your fridge for the molds & pans.
BOTTOM BERRY SANGRIA LAYER
INGREDIENTS
1 C. Boiling Water
1 Pkg. Knox Gelatin
1 Sm. Box of Blackberry Fusion Jell-O
1 C. Berry Sangria with the fruit strained out
INSTRUCTIONS
Mix the water and the gelatin in your pan and stir until dissolved.
Bring to a boil then remove from burner.
Stir in the Blackberry Jell-O until dissolved.
Allow the mixture to cool down for 10 minutes.
Pour in the Berry Sangria and stir well.
Pour into your baking dish (reserving enough to pour into the candy molds for the molded berry gel tops) and place in the refrigerator to set up for several hours.
TOP CREAM LAYER
INGREDIENTS
1/2 C. Milk
1/2 C. Half & Half
1 C. Whipped Cream Vodka
2 Pkgs. Knox Gelatin
INSTRUCTIONS
Pour your milk/half & half into your saucepan, add the gelatin and stir well. Let this sit for a few minutes.
Place the saucepan on a burner, turn the heat to low and warm the mixture, stirring constantly, until the gelatin is completely dissolved. This takes about 2 to 4 minutes. Do not boil, it's not necessary.
Remove the pan from the burner.
Quickly stir in the whipped cream vodka.
Allow to cool to a point where you can put your finger in it - warm, but not hot! (Too hot and it will melt your berry layer, too cold and it will not stick to the berry layer.)
Pour this onto your berry layer in the 9x13 pan.
Carefully set your dish back in the refrigerator until the top can be touched but it's not completely solid, about 3 - 5 minutes.
Now you place the molded berry pieces on top, push them down a bit very gently, spaced widely apart enough to allow the cutting of your final gel shapes.
PLATING SUGGESTION
INGREDIENTS
Fresh Mixed Berries
Mint Leaf Cluster
Optional: Whipped Cream
Place two or three of the Berry Sangria Cocktail Gels on an attractive plate, add a few berries and garnish with the mint leaf cluster. If you like you can add a few dollops of whipped cream to the plate!
Place two or three of the Berry Sangria Cocktail Gels on an attractive plate, add a few berries and garnish with the mint leaf cluster. If you like you can add a few dollops of whipped cream to the plate!
Tomorrow:
BERRY SANGRIA MADNESS PART III
BERRY SANGRIA MADNESS PART III
Tweet
Follow me on Twitter as PopArtDiva
Follow me on Twitter as TheMartiniDiva
Friend me on Facebook
LIKE "TheMartiniDiva's Happy Hour" Facebook Page
PLEASE DRINK RESPONSIBLY