Frog In A Pond Jelly Shots Recipes

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FROGS IN THE POND



frogs in the pond image

Make and share this frogs in the pond recipe from Food.com.

Provided by sam aspi

Categories     Dessert

Time 15m

Yield 12 serves, 12-20 serving(s)

Number Of Ingredients 3

green jelly crystals
water
1 packet chocolate frogs

Steps:

  • mix jelly crystals as instructions on pkt and pour into plastic, see-through drinking cups.
  • leave jelly to set overnight.
  • place one chocolate frog into each cup of set green jelly so that the frog's face pokes up above jelly level.
  • Easy to make and a hit with the kids!

Nutrition Facts :

MINT JULEP JELLY SHOTS



Mint Julep Jelly Shots image

This derby day, hold the crushed iced and get your julep fix with a jiggly, boozy shot.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 16 shots

Number Of Ingredients 7

One 1/4-ounce packet unflavored gelatin
1/2 cup packed fresh mint leaves, plus 16 pretty medium-sized leaves for garnish
1/2 cup granulated sugar
1/2 cup bourbon
1/2 cup very cold heavy cream
1 1/2 teaspoons confectioners' sugar
1/2 teaspoon mint-flavored liqueur, such as creme de menthe

Steps:

  • Put a medium bowl in the freezer to chill.
  • Sprinkle the gelatin evenly over 1 cup cold water in a medium saucepan. Let sit until the gelatin softens, about 5 minutes. Stir the mixture, and add the mint leaves and granulated sugar. Cook over medium-low heat, stirring gently, until the sugar and gelatin are dissolved completely, about 5 minutes (don't let the mixture come to a boil). Strain the mixture through a fine-mesh strainer into a medium bowl placed over an ice bath, pressing the mint with the back of a spoon to extract all the juices. Stir in the bourbon, and refrigerate, stirring occasionally, until the gelatin begins to thicken, about 15 minutes.
  • Place sixteen 1-ounce disposable plastic or paper cups on a small rimmed sheet pan. Put 1 medium mint leaf into each glass. Divide the gelatin mixture evenly among the glasses, totally submerging the mint leaves (they will float to the top). Refrigerate the shots until completely set, about 3 hours. (These can be done a day ahead.)
  • Pour the cream and confectioners' sugar into the chilled bowl. Beat the mixture with a large whisk until medium peaks form. Gently fold in the liqueur with a rubber spatula. (This step can be done a day ahead; refrigerate the whipped cream in an airtight container.) Serve the shots cold, topped with whipped cream.

FROG IN A POND JELLY SHOTS



Frog in a Pond Jelly Shots image

These are similar to the classic frog in a pond. But for grown ups. I served these at my 21st, as the childrens version was my favourite as a kid. I also made a non-alcoholic version with a different colour jelly for the kids. Theyre great fun for a party To decorate, you will need:. Plastic shot glasses, Smal cocktail umbrellas, Mini freddo frog heads.

Provided by Lizzie of OZ

Categories     Beverages

Time 10m

Yield 20 serving(s)

Number Of Ingredients 3

1 (85 g) packet jelly crystals
1 cup vodka
1 cup boiling water

Steps:

  • Line up shot glasses on a flat tray, this makes moving them easier.
  • Mix jelly and boiling water in a jug with a spout.
  • Stir until dissolved.
  • Add vodka, stir.
  • Pour into the shot glasses and put in fridge.
  • On the day of serving, sit a freddo head on each jelly shot and place cocktail umbrella next to him.
  • The umbrella can be used to loosen the jelly from the sides, then down it like a shot.
  • Kids can eat it with a spoon, dont want to encourage them to have shots -- .

Nutrition Facts : Calories 41.9, Sodium 20.1, Carbohydrate 3.9, Sugar 3.7, Protein 0.3

FROG IN A POND



Frog in a Pond image

This was a special treat back in the day now popular with new generations. It's pretty simple, chocolate frogs in green jello thus - frogs in a pond.

Provided by Ali Kane

Categories     Dessert

Time 2h10m

Number Of Ingredients 2

4 Freddo Frogs
1 packet green jello

Steps:

  • Make the green jelly in a large bowl to packet specifications.
  • Place the frogs in four disposable cups as desired (some people like the frog on the bottom, while some like their heads sticking out).
  • When the jelly is cool, pour it evenly among the four disposable cups.
  • Chill until set, about 2 hours.

Nutrition Facts : Calories 285 kcal, Carbohydrate 34 g, Protein 2 g, Fat 19 g, SaturatedFat 11 g, Sodium 10 mg, Fiber 3 g, Sugar 29 g, UnsaturatedFat 7 g, ServingSize 1 serving

SKIP 'N GO JELLY SHOTS



Skip 'n Go Jelly Shots image

Provided by Food Network

Categories     beverage

Time 4h15m

Yield 16 shots

Number Of Ingredients 6

1 cup lemonade
2 tablespoons sugar, optional
1 packet unflavored gelatin (2 teaspoons)
1/2 cup light beer
1/2 cup vodka
1 to 2 tablespoons coconut cream

Steps:

  • Pour the lemonade into a small saucepan. Add the sugar if using (depending on how sweet the lemonade is, you can choose to add sugar to make the shots sweeter). Sprinkle with the gelatin and allow it to soak for a minute or two. Heat over medium heat, stirring constantly, until the sugar and gelatin have completely dissolved.
  • Combine the lemonade mixture with the beer and vodka in a large liquid measuring cup with a pouring spout.
  • Put 16 clear plastic 1-ounce shot glasses on a baking sheet. Pour the lemonade mixture into the glasses, filling them about three-quarters full. (You should have 1/2 to 3/4 cup liquid remaining in the measuring cup.) Refrigerate the shots until just lightly set, 30 to 60 minutes. Leave the remaining lemonade mixture out at room temperature.
  • To create the foam: Add 1 tablespoon of the coconut cream to the remaining lemonade mixture. With the whisk attachment on an immersion blender or hand mixer, whisk the mixture until foamy. Spoon into the tops of the lightly set shots and refrigerate another 2 to 3 hours. If the foam starts to get thin, add another tablespoon of the coconut cream to the remaining lemonade mixture and repeat the process.

WATERMELON VODKA JELLY SHOTS



Watermelon vodka jelly shots image

If you're throwing a summer party these are sure to be a big hit! Cut into wedges and pass round

Provided by Chelsie Collins

Categories     Buffet, Canapes, Snack, Treat

Time 22m

Yield makes about 15 watermelon wedges

Number Of Ingredients 4

2kg watermelon , halved lengthways
50g caster sugar
20 gelatine sheets, soaked in cold water
300ml vodka

Steps:

  • First, use a serrated knife to cut around the flesh of your watermelon halves. Use an ice cream scoop or large spoon to remove all the flesh, including the pips, into a large bowl. Transfer to a blender or food processor and blitz until smooth.
  • Strain the pulp through a fine sieve into a large bowl to extract all the juice. You should be left with about 800ml of watermelon juice. Meanwhile, put the watermelon halves in a medium roasting tin lined with kitchen paper. Make sure the watermelon fits in snugly so it's easily transferable to the fridge.
  • Pour 50ml of the juice into a small saucepan and bring to the boil. Once boiling, add the sugar and leave to dissolve for 2 mins. Once cooled a little, squeeze out the soaked gelatine leaves and stir through the warm watermelon juice to dissolve. Once fully dissolved, combine with the rest of the watermelon juice and add the vodka.
  • Ladle equal amounts of the juice into each watermelon half. Transfer to the fridge to set for at least 4 hours, preferably overnight. When ready to serve, use a serrated knife to cut the watermelon into about 15 wedges. Serve with a warning: these contain lots of vodka!

Nutrition Facts : Calories 86 calories, Fat 0.1 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein

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