This week’s DRW is the French 75.  Yep.  You heard that right.  I know I’ve done it before but recall yesterday wherein I advised that I had discovered  unexplored territory?  What is that new territory you ask?

JELL-O SHOTS.

You’re welcome.

Now, I hear you – Jell-o shots?  Really?  Didn’t we ride that wave in college?  But these are NOT your sorostitute jell-o shots that you knew and loved during your campus days.  These are GROWN UP jell-o shots.  I stumbled across THIS BlOG yesterday, which, in a word, is AMAZING.  It is a veritable cornucopia of delicious goodness.  Look at these things…

Do these things not look AMAZING?  We’re berlin’ crawfish at Chez Smith this weekend and these may make it onto the adult beverage menu if I have the time.  Below is the recipe taken directly from my now favorite blog on the planet.

The French 75 (with gin)

Recommended Pan:  Standard Loaf Pan (approximately 8” x 4”)

Ingredients:
  • 1/3 cup lemonade concentrate (strained to remove solids)
  • 1/3 cup water
  • 2 envelopes Knox gelatin *
  • 2/3 cup gin (Mr. M. suggests Gordons or Bombay Sapphire)
  • 2/3 cup flat champagne, prosecco or other white sparkling wine **
  • 1 tsp sugar (if desired)
  • Lemon zest garnish, if desired (we prefer these to be ribbon-y and just for looks)

Combine lemonade concentrate and water in saucepan (and sugar if using).  Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes).  Remove from heat, and stir in the gin and champagne.  Pour into pan and chill until fully set, several hours or overnight.

To serve, cut into desired shapes.  Garnish with lemon zest.  Makes 18 to 24 shots.
* Note: if using a flexible silicon mold, as shown above, add 1/2 envelope additional gelatin (1/2 envelope equals about a teaspoon of gelatin powder).  A slightly firmer jelly shot is easier to pop out of molds.

** Why flat champagne?  Using flat champagne results in a cleaner looking jelly shot – otherwise the champagne foams and bubbles when poured into the pan, and can leave a foamy residue on the top of the jelly shots unless skimmed off before chilling.

Outstanding!  I sincerely can’t wait to try these things.

Cheers my peeps!

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