Mint Julep Jelly Shots
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
41
Sourness
48
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
Directions:
1
Special equipment: sixteen 1-ounce disposable plastic or paper cups Put a medium bowl in the freezer to chill
2
Sprinkle the gelatin evenly over 1 cup cold water in a medium saucepan
3
Let sit until the gelatin softens, about 5 minutes
4
Stir the mixture, and add the mint leaves and granulated sugar
5
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)
6
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
7
Stir in the bourbon, and refrigerate, stirring occasionally, until the gelatin begins to thicken, about 15 minutes
8
Place sixteen 1-ounce disposable plastic or paper cups on a small rimmed sheet pan
9
Put 1 medium mint leaf into each glass
10
Divide the gelatin mixture evenly among the glasses, totally submerging the mint leaves (they will float to the top)
11
Refrigerate the shots until completely set, about 3 hours
12
(These can be done a day ahead
13
) Pour the cream and confectioners' sugar into the chilled bowl
14
Beat the mixture with a large whisk until medium peaks form
15
Gently fold in the liqueur with a rubber spatula
16
(This step can be done a day ahead; refrigerate the whipped cream in an airtight container
17
) Serve the shots cold, topped with whipped cream