Ok, guys. We’re about to get next level with jello shots – champagne jello shots! The minute I saw this post from Sugar and Cloth I knew I had to share it with you all. Especially with New Years’ Eve right around the corner, these are the perfect compliment to that champagne glass in your hand. Cheers, darlings!
- 8 oz Champagne or Cava
- 4 oz Gin
- 2 oz fresh squeezed lemon juice
- 2 oz simple syrup (quick recipe below)*
- 2 packages Knox gelatin
- Edible gold leaf for garnishing (optional)
Combine the simple syrup and lemon juice in a cocktail shaker filled with ice. Shake well, then pour into a medium saucepan and sprinkle with gelatin. Allow the gelatin to soak for two minutes, then heat over very low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).
Remove from heat and add the gin and Champagne, stirring well to blend. Pour into a very lightly greased loaf pan and chill until fully set, several hours or overnight.
Turn out the set gelatin onto parchment paper, then slice carefully (a thin knife works best) into rectangles or squares.
Garnish with edible gold leaf using a paintbrush (use one you can reserve for food only — you don’t want paint chemicals in your food!). Gold leaf crumbles and sticks to things (like fingers!) easily, so be gentle — just pull off tiny corners with the brush (they will stick), then place them gently on top of the gelée squares.
*If you don’t have simple syrup here is a simple easy recipe. In a small sauce pan over medium high heat, add 1 cup of sugar and 1 cup water. Bring it to a simmer. Watch it closely for roughly 5 minutes until it has a syrupy consistency.
*Photo: Sugar and Cloth
Happy Eating (and Happy New Years’!), XO.
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