Irish Cream Jelly Shots Food

BAILEYS IRISH CREAM JELLO SHOTS

Steps:

• Line a 9X9 inch baking dish with plastic wrap. Pour the hot coffee into a medium bowl. Whisk in the sugar. Then briskly whisk in 2 packets of unflavored gelatin. Whisk fast to ensure there are no clumps. Pour the coffee gelatin into the prepared pan. Refrigerate for at least 1 hour, or until firm. Then use a wooden skewer to poke holes in the surface of the gelatin. (This will help the two gelatin layers stick together.)
• Heat 1 cup of Baileys Irish Cream on the stovetop or in a microwave safe bowl. Heat until it almost simmers, then briskly whisk in 3 packets of unflavored gelatin, making sure there are no clumps. Then whisk the remaining bottle of Baileys into the mixture. Pour the Baileys gelatin over the coffee gelatin. Refrigerate for at least 2 hours, until completely firm.
• Gently lift the entire sheet of gelatin out of the pan by the edges of the plastic wrap. Cut the gelatin into 36 squares. You could also use a small 1 - 1 1/2 inch cooker cutter to make round jello shots.
• Pipe small dollops of whipped cream on top of each jello shot. Refrigerate until ready to serve.

ST. PATRICK'S DAY JELL-O® SHOTS

Steps:

• Place shot glasses in a mini muffin tin at an angle.
• Pour lime gelatin mix into a bowl. Add 1/2 cup boiling water and stir until dissolved. Add Irish whiskey and stir until well incorporated. Pour mixture carefully into each shot glass, filling to near the top of the slanted glasses. Refrigerate until set, about 4 hours.
• Pour unflavored gelatin into a bowl. Add 1/2 cup boiling water and stir until dissolved. Let rest 3 to 5 minutes. Add strawberry cream liqueur and stir until well incorporated.
• Remove glasses from muffin tin and place upright. Top with strawberry mixture. Return glasses to the refrigerator and chill until set, about 4 hours more.

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.