Tainted Fruit Jell O Shots Recipes

TAINTED FRUIT SHOTS

Steps:

• In a large bowl, mix boiling water with gelatin. Stir until gelatin dissolves. Stir in vodka and cold water. Pour mixture into plastic shot glasses and chill in refrigerator for 1 hour, or until set.

JELLO SHOTS

Steps:

• Boil cup of water.
• Empty jello powder into a large mixing bowl and add the boiling water.
• Continue stirring for two minutes or until the jello is completely dissolved.
• Add in the 1/2 cup of cold water and 1/2 cup of vodka.
• Stir until mixed and pour into 2oz. cups filled 1/2 to 3/4 of the way.

RAINBOW JELL-O SHOT CUPS

Steps:

• For the panna cotta: In a medium saucepan, sprinkle the gelatin over the cold water. Let stand until absorbed, about 3 minutes. Place the saucepan over low heat until the gelatin dissolves, about 1 minute. When the gelatin is liquid, whisk in the half-and-half and sugar. Cook, stirring occasionally, until the sugar is melted and the mixture is hot and just steaming, about 5 minutes. Stir in the vanilla extract and remove from the heat to cool slightly, about 15 minutes.
• Place each color of gelatin in its own medium microwave-safe bowl or 4-cup liquid measuring cup. Add 1 teaspoon of the unflavored gelatin to each; whisk until combined. Pour 1 cup of the boiling water into each container and stir well to dissolve the gelatin. Add 1/4 cup of the vodka to each container. Stir to combine.
• Set an empty 18-count egg carton on a large rimmed baking sheet. Place eight 5-ounce dessert glasses at an angle in the cavities, spacing them apart. Make room in the refrigerator to accommodate the baking sheet.
• Pour 1 tablespoon of the liquid panna cotta in each glass. Refrigerate for 15 minutes. Next, pour in about a 1/4-inch layer of the grape gelatin. Refrigerate for 15 minutes. Repeat pouring and chilling 1/4-inch layers of the panna cotta, blue raspberry gelatin, more panna cotta, lime gelatin, then panna cotta again, refrigerating each layer for 15 minutes before adding the next. If the colored gelatins begin to set before pouring, microwave each container for 30 seconds and stir well to bring it back to a liquid state.
• Place the dessert glasses upright directly on the baking sheet. The chilled diagonal layers will stay in place. Pour and chill 1/4-inch layers of the lemon, orange, and strawberry gelatin, alternating each color with the panna cotta and finishing with the strawberry gelatin on top. Refrigerate until well set, about 2 hours. Serve well chilled.

HALLOWEEN JELL-O SHOTS

Steps:

• Bring 3 cups water to a boil in a medium saucepan over high heat. Lower the heat to a simmer. Have ready a medium heatproof bowl that can fit over the saucepan without touching the water.
• Combine the unflavored gelatin with 1/2 cup cold water in the bowl and stir frequently until all the gelatin is moistened and becomes a thick paste, about 5 minutes.
• Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Place the bowl of bloomed gelatin over the simmering water to gently melt, stirring occasionally, until no lumps remain, about 30 seconds. Remove from the simmering water and stir in 1/2 cup plus 2 tablespoons of the condensed milk until smooth. If there are lumps, place the bowl over the simmering water and stir occasionally until smooth. Stir in 1/2 cup of the vodka, then pour into the prepared baking dish and refrigerate until just set and sticky when touched, about 30 minutes.
• Whisk the orange-flavored gelatin with 1 cup of the boiling water in another medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, 1/2 cup of the remaining vodka and 1 tablespoon of the condensed milk until well combined. Skim the bubbles from the surface with a spoon (see Cook's Note for an alternative method). Let cool at room temperature until the white layer in the baking dish is set (see Cook's Note). Pour the orange gelatin mixture over the white layer and refrigerate until just set and sticky when touched, about 30 minutes.
• Whisk the lemon-flavored gelatin with the remaining 1 cup boiling water in a third medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, the remaining 1/2 cup vodka and 1 tablespoon condensed milk until well combined. Skim the bubbles from the surface with a spoon. Let cool at room temperature until the orange layer in the baking dish is set. Pour the lemon gelatin mixture over the orange layer and refrigerate until firmly set, at least 90 minutes, up to overnight (see Cook's Note).
• Lightly grease a plastic cutting board or baking sheet with nonstick cooking spray. Run a thin knife or offset spatula around the outside of the layered gelatin and invert onto the prepared cutting board. Trim the edges for neat corners and cut the gelatin into 40 equal pieces. Transfer to a serving platter.
• Whip the heavy cream and sugar with a handheld mixer or whisk in a large bowl until firm peaks form. Transfer to a piping bag fitted with a large star tip. Close the top of the bag and refrigerate until ready to serve. Pipe a small star on top of each Jell-O shot and sprinkle with the sprinkles. Serve immediately.

TAINTED FRUIT JELL-O® SHOTS

Steps:

• Stir pineapple gelatin into a bowl with boiling water until dissolved.
• Drain pineapple, reserving 1/4 cup of juice. Pour juice into the gelatin mixture; add vodka, rum, and cold water. Stir well.
• Place 1 pineapple chunk in each cup. Pour the gelatin mixture on top. Refrigerate for 1 hour. Freeze for at least 30 minutes before serving.