Total time: About 1 hour, plus overnight chilling time
Makes about 28 (½-ounce) cocktails
This recipe is adapted from Bar Nineteen 12 in Beverly Hills. These can be poured into a 4-by-8-inch loaf pan and cut into squares or slices when set.
Gelatin sheets are available at restaurant and baking supply stores.
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You can substitute 3 (¼-ounce) packets of gelatin powder for the gelatin sheets. Use one packet for each layer; gently sprinkle the powder into the liqueur to rehydrate.
6 ounces Kahlua
6 ounces Baileys
6 ounces Grand Marnier
13½ gelatin sheets, divided
Place each liqueur in a separate small bowl or measuring cup.
Place 4½ sheets each of the gelatin, one at a time, in each of the three liqueurs, breaking the sheets if necessary to thoroughly submerge them in the liquid. Cover each of the liqueurs with plastic wrap to prevent evaporation while the gelatin softens.
When the gelatin is softened in the Kahlua, pour the Kahlua and gelatin in a small saucepan.
Heat the saucepan over low heat, stirring constantly, until the gelatin is completely dissolved and incorporated in the liqueur. If there are small particles that will not dissolve, strain the liquid to remove the solids.
Pour the liquid into the bottom of a 4-by-8-inch loaf pan lined with plastic wrap.
Place the pan in the refrigerator and chill until the gelatin has set, about an hour.
Repeat with the Baileys, and then the Grand Marnier, pouring the newly prepared liqueur on top of the set liqueur in the mold. After all three layers are in the mold, refrigerate until completely set, preferably overnight.
To serve, remove the layered gelee from the mold.
Cut into slices or squares to serve. The jelly shots will keep for two days, refrigerated.
Per serving: 68 calories; 1 gram protein; 7 grams carbohydrates; 1 grams fat; 4 milligrams cholesterol;
9 milligrams sodium