Thursday, September 15, 2011

Thursty Thursdays - "Who Wants Jell-O Shots?" Classy Edition

I was never really socially adventurous in college. I hated apartment parties (claustrophobic; violated air space), I've never done a keg stand (everyone sharing the same spigot? Ew.), and I certainly never woke up after a night of debauchery and embarrassed myself by walking shamefully down frat row (germs, duh). That said, I never trusted barely-twentysomethings with their homemade Jell-O shots and the potential bacteria that lied therein. I mean, who knows what they touched before they handled that jiggly, alcohol-soaked mold? I think I may have just diagnosed myself with Howard Hughes disease.

Colorblocked for your pleasure. Food can be fashionable!

In an effort to relive my youth and "live the life" (are they still saying that these days?) I found a grown-up alternative to salmonella-laced, Red 4-soaked cubes of set gelatin. The best part? They're so super gorgeous, that you can still serve them at your rockin' adult parties! Go Bruins!

Recipe by Toby Cecchini and reprinted from the NYT Magazine Blogs
For the float:
6 ounces crème de mûre (blackberry liqueur)
7 grams (1 packet) Knox unflavored gelatin
1 package (3 ounces) grape-flavored Jell-O gelatin
1 cup hot water
In a small mixing bowl, sprinkle the Knox and the Jell-O into the hot water and stir until completely dissolved, 5 to 7 minutes. Let sit for 5 minutes, then stir in the crème de mûre. In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer. Pour blackberry float mixture in and set to chill in refrigerator for at least 2 hours and up to overnight, making certain it is level.
For the gin sour:
1 cup gin (lemon infused) (Note: vodka may be substituted!)
2/3 cup fresh lemon juice
1/2 cup sugar
28 grams (4 packets) Knox unflavored gelatin
1 cup hot water.
Juice enough lemons to give you 2/3 cup juice, keeping the hulls as you squeeze. Roughly chop the squeezed hulls and put them in a coverable container along with the gin and the lemon juice. Leave at room temperature for at least 2 hours. It’s a good idea to do this before starting the float, so that by the time that has firmed up, your infusion is ready to go. When the float layer is firm, bloom the gelatin in the hot water by sprinkling it slowly while stirring, and continuing stirring until fully dissolved. Add the sugar and stir until that is also fully dissolved. Strain the gin mixture off from the lemon hulls through a fine sieve or chinoise and add it into the gelatin mixture, stirring well. Over a spoon, so as not to gouge a divot in the float layer, pour the lemon sour mix onto the float layer and return to refrigerator, again checking for levelness. Chill overnight. When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully, using a cake spatula to get under the float layer. Garnish with a blackberry and/or a thin wedge of candied lemon. Or simply slurp.


  1. Oh my gawd. These are stunning! I am definitely going to try. What an elegant presentation at a party.

  2. Now bookmarked in recipes to try. Gorgeous!


Merci beaucoup!

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