Irish Jello Shots Food

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.

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.