The whole time I was concocting this Pina Colada Cocktail Gel I kept hearing The Pina Colada Song (aka Escape) by Rupert Holmes. By the time I had finished my upscale Pina Colada jello shots I was definitely ready for some on the beach so I created an entire beach scene for my presentation.
FYI, I had 4 of these the day I made them! They were really delicious and refreshing, perfect for a hot day and I was feeling pretty well buzzed after three - but I ate the fourth one anyway! You have to be careful with these - you can eat them like candy but never forget they're loaded with booze!
ON THE BEACH
A Pineapple and Coconut Flavored Edible Cocktail Gel
SPECIAL INSTRUCTIONS FOR PINA COLADA GELS:
You will prepare the coconut and pineapple layers separately on this Pina Colada Cocktail Gel.
Start with the pineapple layer first and do the coconut layer last. Save enough of the pineapple gelatin to pour some into your seashell mold.
1 C. Pineapple Puree
1 C. Pineapple Rum
2 Pkgs. Knox Gelatin
1/2 C. Coconut Cream
1/2 C. Coconut Milk
1 C. Coconut Rum
2 Pkgs. Knox Gelatin
GARNISH and PRESENTATION:
Small Sea Shells, Cleaned
Large Coconut Flakes
Non-stick Medium Saucepan
8" x 8" Cake Pan
Tropical Themed Silicone Candy Mold
Sharp, Thin Blade Knife
BASIC EDIBLE COCKTAIL GEL DIRECTIONS:
Spray all your molds with cooking spray and set aside.
Measure out all your ingredients and get your tools ready.
Pour your non- alcoholic liquid (juice, water, puree, milks, creams, etc.) into your saucepan, stir well and 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 and, if the recipe calls for a package of dessert gelatin, stir it in.
Next, quickly stir in your alcohol ingredient.
Pour gelatin mixture immediately into whatever mold(s) you plan on using.
Place in the refrigerator to set for at least an hour.
You can then pour on additional layers, if any.
Once all layers are set, you are ready cut, press out with a cookie cutter and/or release the elements of your cocktail gels and plate.
GENERAL SPECIAL INSTRUCTIONS and TIPS for Edible Cocktails:
If you are molding in a cake pan, dip your knife blade in hot water and slide it around the edge of the cake pan. Do the same when you cut out the separate pieces. Use a flat metal spatula to lift your gel out of the pan.
Cookie cutters don't need to be heated and silicone molds do not need to be heated to release either - but don't forget the cooking spray before you pour your gelatin into any mold!
Most cocktail gels can be frozen, depending on the ingredients.
If you're preparing these for a party that will have children present create some without alcohol simply by replacing the liquor with the same amount of a non- alcoholic liquid or puree of a complimentary flavor, BUT be sure to make the non-alcoholic ones look very different from the ones with alcohol.