Baileys And Coffee Jell O Shots Food

BAILEYS JELL-O SHOTS

Steps:

• In a large measuring cup or bowl, empty two packets of gelatin. Pour in hot coffee and whisk until gelatin is completely dissolved and no clumps remain. Whisk in Baileys and whiskey.
• Pour mixture into plastic shot glasses and refrigerate until firm, 2 to 3 hours.
• When shots are firm, top with cool whip and a sprinkle of chocolate shavings. Serve.

BAILEYS JELLO SHOTS

Steps:

• Line a 9X9 inch baking dish with plastic wrap.
• Add the hot coffee and sugar to a medium bowl, whisk to dissolve the sugar.
• Add 2 packets of gelatin mixture and whisk to make sure there are no clumps.
• Stir in the vanilla extract.
• Pour the coffee mixture into the prepared pan and refrigerate for at least 1 hour, or until firm.
• Using a wooden skewer poke holes in the surface of the coffee gelatin layer.
• Heat 1 cup of Baileys Irish Cream in a microwave-safe bowl until it almost simmers, then whisk in 3 packets of unflavored gelatin, until dissolved, and making sure there are no clumps.
• Whisk in the remaining Baileys into the mixture and pour the mixture over the coffee gelatin layer. Refrigerate for at least 2 hours, or until completely firm.
• To cut and serve, gently lift the entire sheet of gelatin out of the pan using the edges of the plastic wrap.
• Cut into 36 smaller or 24 larger squares. Top with small dollops of whipped cream and garnish with chocolate sprinkles on some and shaved chocolate.
• Refrigerate until ready to serve.

BAILEYS® AND COFFEE JELL-O® SHOTS

Steps:

• Sprinkle 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling water on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Fill shot glasses halfway and refrigerate until set, 2 to 4 hours.
• Sprinkle remaining 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling coffee on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Pour coffee mixture into the half-filled shot glasses on top of the previous layer. Return to the refrigerator and chill until set, 2 to 4 hours.

COFFEE & BAILEYS JELLO CUBES

Steps:

• Let soak 7 sheets of leaf gelatin in cold water (for about 5 minutes).
• Make coffee. Make it as strong as you like. Add brown sugar and mix until sugar is dissolved.
• Take the gelatin out of the cold water and stir into the hot coffee until disolved. Let cool slightly.
• Meanwhile prepare a suited form of about 10 x 6 inches in size. Line out with cling film. Fill in the coffee mixture and put into the fridge for about 2 hours.
• Then soak 4 sheets of leaf gelatin in cold water (for about 5 minutes).
• Heat up the whipping cream. It should be warm. Take the gelatin out of the cold water and stir into the warm whipping cream until dissolved. Add Baileys and mix.
• Let cool, but don't let it gelatinize. Take Coffee jello out of the fridge and pour carefully the Baileys mixture onto the coffee jello.
• Put in the fridge and chill for at least 6 hours (or overnight).
• Take the "Coffee & Baileys Jello" together with the cling film out of the form.
• Cut it into cubes of about 1 inch using a thin sharp knife. Serve immediately or put them back into the fridge until use.
• NOTE: Should be make ahead one day prior serving.
• NOTE: Cooking time is for making one day ahead.
• NOTE on Gelatin: if you can't get leaf gelatin, you may use granulated gelatin. 4 sheets leaf gelatin are 1 envelope (o,25 oz) granulated gelatin. I would suggest to use 2 envelopes for the coffee part and 1 envelope for the Baileys part.

IRISH CREAM JELLY SHOTS

Steps:

• Line a 8-by-8-inch baking dish with plastic wrap so there is a 2-inch overhang on all sides.
• Whisk together the coffee and sugar in a medium bowl until the sugar dissolves. Vigorously whisk in 2 packets of gelatin until dissolved and the mixture thickens slightly. Strain the coffee mixture through a fine mesh sieve into the prepared pan. Use a spoon to scrape off any foam from the top. Refrigerate, uncovered, until firm, about 1 hour. Use a wooden skewer to poke several holes into the gelatin. (This will help the two layers stick together.)
• Microwave 1 cup of the liqueur in liquid measuring cup on high until hot, about 1 minute. Add the remaining 3 packets of gelatin and whisk until dissolved. Add the remaining liqueur and whisk to combine. Pour the mixture over the set coffee gelatin and chill until completely firm, about 2 hours.
• Gently lift the gelatin out of the pan using the plastic wrap to help you. Cut into 36 squares. (You could also use a small shamrock cookie cutter.)
• Pipe small dollops of whipped cream on top of each jelly shot and top each with an espresso bean. Refrigerate until ready to serve.

MUDSLIDE CASSEROLE SHOTS

Steps:

• Line the bottom of a 9-by-13-inch baking dish with plastic wrap.
• In a medium bowl, combine the gelatin and 1 cup of cool water and whisk until blended. Set aside to bloom, 3 to 5 minutes.
• Put the heavy cream in a small pot over medium-high heat and bring to a simmer. Remove from the heat and whisk in the bloomed gelatin. Stir in the Irish cream liqueur, coffee liqueur and vodka. Pour the mixture into the prepared baking dish. Refrigerate until firm, about 2 hours.
• Remove the firm mudslide mixture from the baking dish and cut into forty-eight 1-inch cubes. Place each mudslide cube on top of a cookie half. Top with a small dollop of whipped cream and a drizzle of chocolate syrup.

BAILEYS® AND COFFEE JELL-O® SHOTS

Steps:

• Sprinkle 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling water on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Fill shot glasses halfway and refrigerate until set, 2 to 4 hours.
• Sprinkle remaining 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling coffee on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Pour coffee mixture into the half-filled shot glasses on top of the previous layer. Return to the refrigerator and chill until set, 2 to 4 hours.

BAILEY'S IRISH COFFEE

Steps:

• Combine coffee and Bailey's Irish Cream.
• Top with whipped cream and serve.
• Makes 1 serving.