Irish Cream Jelly Shots
Recipe GLPR632f5924cf4f6d
A sophisticated two-layer gelatin dessert combining a rich coffee layer with a creamy Irish liqueur layer. Each shot is topped with whipped cream and a chocolate-covered espresso bean for an elegant finish. Perfect for entertaining or celebrating special occasions.
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Ingredients
2 cups Hot strong brewed black coffee
3 tablespoons Granulated sugar
5 packets (1/4 oz each) Unflavored gelatin packets
750 ml Irish whiskey and cream liqueur, such as Baileys Original Irish Cream
Whipped cream for topping
36 Chocolate-covered espresso beans for garnish
Directions
Line an 8-by-8-inch baking pan with plastic wrap, allowing 2 inches of overhang on all sides so you can easily lift out the finished gelatin.
Combine the hot coffee and sugar in a medium mixing bowl. Whisk vigorously until the sugar is completely dissolved. Add 2 packets of gelatin and whisk continuously until fully dissolved and the mixture becomes slightly thickened. Pour the coffee mixture through a fine-mesh strainer into the prepared pan to remove any foam. Lightly scrape the surface with a spoon to eliminate any remaining foam. Place in the refrigerator, uncovered, for about 1 hour until the coffee layer is fully set. Using a wooden skewer, pierce several holes across the surface of the set gelatin to help the second layer adhere.
Heat 1 cup of the Irish cream liqueur in a microwave-safe measuring cup on high power for about 1 minute until steaming. Add the remaining 3 packets of gelatin and whisk until completely dissolved with no lumps. Stir in the remaining liqueur until smooth and well combined. Carefully pour this mixture over the chilled coffee gelatin layer and return to the refrigerator for approximately 2 hours until completely firm and set.
Once fully set, grasp the edges of the plastic wrap and gently lift the entire gelatin block from the pan. Using a sharp knife, cut the gelatin into 36 equal squares. You may alternatively use a small shamrock-shaped cookie cutter if desired.
Place a small dollop of whipped cream on top of each jelly shot and crown each with one chocolate-covered espresso bean. Keep refrigerated until ready to serve.
