RED, WHITE & BLUEBERRY EDIBLE COCKTAILS Patriotic Jello Shots
This patriotic Red, White and Blueberry Edible Cocktail Gel (jello shot) started with a package of blue raspberry dessert gelatin. I don't always use the branded gelatin mixes but they do come in some really fun colors and flavors so I bought all the colors and flavors I could find for my ingredient treasure chest.
Another influence might well have been that I did this particular recipe just a few weeks before the Fourth of July and I just happened to have a silicone candy mold in the shape of stars. From there it was just a Yankee Doodle of a dandy jump to this tribute to the Stars and Stripes!
When I first plated this up I did a fun brush stroke of the raspberry puree across a big plate, set some blueberries down the thin end of the stroke and a few of the pearls into the top end and LOVED the look. I was going to plate 3 of the Cocktail Gels on the plate. Then I dropped the whole thing on the way to the photo studio and had to change my plating design because I had stupidly given away all the rest of the gels to a neighbor for a party and I only had one gel left to work with. So, I plopped some raspberry puree on a smaller plate, then slid my gel onto that and only then did I realize the raspberry puree covered up the whole red layer of my cocktail gel.
It was still a pretty presentation - it just didn't show off the layered gel. C'est la gare - I lost the battle but won the war because I ate the darned thing after I got the photos! Let this be a lesson to anyone out there - don't give anything away until you're finished with it!
HOORAY FOR THE RED, WHITE & BLUEBERRIES
A Raspberry & Blueberry Flavored Edible Cocktail Gel aka Jello Shot
1 C. Water
1 C. Raspberry Vodka
2 Pkgs. Knox Gelatin
1 Pkg. Raspberry Dessert Gelatin
Whipped Cream Layer
1 C. Milk
1 C. Whipped Cream Vodka
2 Pkgs. Knox Gelatin
Blue Star Inlays
1 C. Water
1 C. Blueberry Vodka
2 Pkgs. Knox Gelatin
1 Pkg. Blueberry Dessert Gelatin
Garnish & Presentation
Pearl Cake Decorations
1 C. Raspberry Puree
American Flag Cupcake Decorations
Blender (to puree the raspberries)
Non-stick Medium Saucepan
Star Silicone Candy Mold
9" x 6" Glass Cake Pan
Sharp, Thin Blade Knife
BASIC 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 & TIPS
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.
SPECIAL INSTRUCTIONS & TIPS FOR RED, WHITE & BLUEBERRY GELS
Don't give your gels away. Okay, I'll let go of that issue now.
Make and pour the raspberry layer first. Then make your blue stars. (You'll have a lot of the blue left over so pour that into another mold to use for another gel recipe or cut out some cute shapes with cookie cutters and serve those as well.)
Once both the raspberry (red) layer and the blue stars are set, unmold your blue stars and place them on the red layer about an inch to an inch and a half apart. Press down a bit so they'll stick better. You want to leave enough room around the stars for a nice size white border.
Next prepare and pour your white whipped cream layer onto the red raspberry layer and let this set.
Warm your knife blade in a HOT glass of water, wipe it off and start cutting out your squares.
I'm not going to go into the details on the plating, you can go for my first idea of the pretty brush stroke of raspberry puree or you can do the floating gel idea in the photo. Just don't tell me if you manage not to drop your plate on the way to the table.