One look at these beauties and it's clear: This is a major departure from the land of collegiate-variety, frat-party-worthy JELL-O shots. These elegant "jelly shots" (not the difference in nomenclature) created by local sisters Michelle Palm and Amy Webster are grown-up versions of the gelatinous cocktail phenomenon, reinterpreting classic cocktails into wiggly, jiggly, little works of edible art.
The Edina-based Jelly Shot Test Kitchen began simply, when "gelatin genius" Palm decided to craft some non-traditional cocktails for an end-of-summer barbecue last August. "Forty-five-year-old executive types were cheers-ing each other with cosmopolitan jelly shots" and clamoring for more, recalls Palm. "Friends asked us, 'Can you make a long island? can you make a margarita?' and it just steamrolled from there."
Recipe master Palm and photographer extraordinaire Webster took to the internet to share their creations with their gorgeous Jelly Shot Test Kitchen blog, featuring some delicious jelly shot recipes and supremely enticing photographs. Check it out here, and watch for the duo's book due out next spring.
The Jelly Shot Test Kitchen has shared with Edina Magazine three summer-ready recipes, ideal for entertaining at warm weather soirees.
The 78
recommended pan: Standard loaf pan (approximately 8"-4")
Ingredients:
- 2/3 Cup St. Germain Liqueur
- 2/3 Cup champagne, processo or cava
- 2/3 Cup fresh grapefruit juice (strained to remove solids)
- 2 tsp. sugar
- 2 envelopes Knox gelatin
Edible flowers or garnish if desired
Combine grapefruit juice and champagne in a medium saucepan; sprinkle with gelatin. Allow gelatin to soak for a minute or two, heat over low heat, stirring carefully and constantly, until gelatin is dissolved (approximately 5 minutes). Remove from heat. Stir in St. Germain. Refrigerate until fully set (several hours or overnight).
To serve: cut into shapes and garnish as desired. Makes 24-30 shots.
Ocean Margarita
Recommended pan: Standard loaf pan (approximately 8"-4")
Ingredients:
- 3/4 cup blue agave tequila
- 1/2 cup Blue Curacao
- 2/3 cup Rose's lime syrup
- 1/3 cup water
- 2 envelopes Knox gelatin
- 1-2 Tbsp sugar or agave nectar (if desired)
Pour lime syrup, sweetener adn water in a saucepan; sprinkle with gelatin. Allow gelatin to soak for a few minutes. Heat over very low heat until gelatin is dissolved, stirring constantly (approximately 5 minutes). Remove from heat; stir in tequila and Blue Curacao. Pour into pan. Refrigerate until fully set (several hours or overnight).
To serve: Cut into desired shapes. Makes 18-24 shots.
French Lemonade
Recommended pan: Standard loaf pan (approximately 8"-4")
[Chambord layer]
Ingredients:
- 1/2 cup Chambord
- 1/2 cup water
- 1 envelope Knox gelatin
Add water to medium saucepan, and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Remove from heat, and stir in Chambord, pour into pan, and refrigerate until fully set (1-2 hours). Prepare lemonade layer.
[Lemonade layer]
Ingredients:
- 2/3 cup vodka
- 2/3 cup frozen lemonade concentrate, thawed
- 2/3 cup water
- 2 envelopes Knox gelatin
Combine water and concentrate in a medium saucepan; sprinkle with gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly until gelatin is dissolved (approximately 5 minutes). Remove from heat. Stir in vodka. Strain to remove any gelatin solids or lemon pulp. Pour over the chilled Chambord layer, and refrigerate until fully set (several hours or overnight).
To serve: Cut into desired shapes. Makes 24-30 shots.
