With party season fast approaching, here's a recipe I came across in Lorraine Pascale's Fast Fresh Simple cookbook. These are amazing (and addictive <hic>) jelly shots. They bring me back to my college days of vodka jello shots; however these have a sophicated playfulness about them. I brought them as a gift to a dinner party I was recently attending and they went down a storm. So much so that I decided to share the recipe with everyone.
Lorraine Pascale is my new girl cook crush. She makes everything seem effortless and simple; while putting an wonderful twist on classics. Such great twists that time and again I'm saying to myself "Class!! Why didn't I think of that!!! " .If you are in look of a new muse and haven't read her books yet, then start dropping some hints for Christmas.
Now on with the recipe
- 7-8 6.5 x 11.5cm leaves of gelatin
- 7 medium lemons or 5 big lemons
- 135 pack of lemon jelly
- 350 ml of water
- 150ml of lemoncello
- 1 tbsp of caster sugar
- Put the kettle on to boil.
- Then put the gelatin leaves into a small, wide bowl, cover them with cold water and set aside to soften.
- Cut the lemons in half lengthways and, using a spoon, scoop out the juicy flesh. It takes a bit of wiggling and getting squirted by the juice, but you will get there!
- Set each lemon shell half, cut side up, on a large tray or put each one in the hole of a 12-hole muffin tin. If you have 14 shells, then nestle the remaining two on top in between the others and they should sit still.
- Next, break up the lemon jelly a bit and put it into a heatproof measuring jug, then pour over enough hot water and limoncello to reach 500ml in the jug.
- Pick up the gelatin leaves – they will feel all soft.
- Gently squeeze out as much liquid as you can from them, discard the bowl of water and then put the soft gelatin leaves into the jelly and hot water.
- Stir constantly until it dissolves.
- Then stir in the sugar until dissolved.
- Use the jelly to fill each lemon shell right up to the very top so it is almost overflowing.
- Let them cool down for about 5 minutes then whack them in the freezer for 30 minutes to firm up. They will set I the fridge also, but allow double the time.
- Once they are firm, remove them from the fridge or freezer.
- Then, using a sharp, non-serrated knife, cut them in half, straight down, lengthways, and there you have it!
These are a wonderful way to finish a dinner party or a completely awesome addition to a party table, but make sure to tell your guests they are alcoholic.
You can leave out the lemoncello and just use water for child friendly versions for birthday parties.
Recipe taken from Lorraine Pascale "Fast, Fresh & Simple"