Black Pepper Strawberries-and-Cream Gelly Shots

March 8, 2016 | By | Comments (0)

Sweet juicy berry paired with a hint of black pepper is always a winning combo…add vodka and the fact that we’re talking about gelatin-based shooters into the mix, and you’ve got one heck of a party on your hands (or at least a seriously delicious reason to throw one).

1604p16-black-pepper-strawberries-cream-gelly-shots

Black Pepper Strawberries-and-Cream Gelly Shots

Strawberry Layer:
Cooking spray
12 ounces fresh hulled strawberries
1/3 cup sugar
2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 (1/4-ounce) packets unflavored gelatin
3/4 cup vodka
1/4  cup strawberry liquor*

Vanilla Cream Layer:
1 cup half-and-half
1/4 cup sugar
2 tablespoons vodka
1 vanilla bean, split and scraped
1 (1/4-ounce) envelope unflavored gelatin
Fresh strawberry slices (optional)

Preparation:

  1. Lightly coat 32 mini muffin cups with cooking spray; set aside.
  2. To make strawberry layer, add strawberries to a blender; process until smooth. Strain through a fine mesh sieve, pressing with back of a spoon, collecting juice in a liquid measuring cup (you should have about 1 cup juice). Combine strawberry juice, sugar, lemon juice, and pepper in a medium saucepan over medium-low heat. Sprinkle gelatin evenly over juice mixture; allow to stand and soften 1 minute. Increase heat to medium; cook, stirring constantly, until gelatin and sugar dissolve completely.
  3. Remove pan from heat; stir in vodka and strawberry liqueur. Pour mixture evenly into 32 muffin cups (about 1 tablespoon per cup). Place pan in refrigerator; refrigerate 30 to 35 minutes.
  4. To make cream layer, combine half-and-half, sugar, vodka, vanilla seeds, and pod in a medium saucepan over medium-low heat; cook 3 minutes, stirring constantly. Remove pod; discard. Sprinkle gelatin evenly over liquid; allow to stand and soften 1 minute. Increase heat to medium; cook, stirring constantly, until sugar and gelatin dissolve completely. Set aside to cool 3 minutes. Pour cream mixture evenly over strawberry mixture in cups. Refrigerate 4 hours or until set. Run a sharp paring knife around the edges of cups to loosen jello. Place jelly roll pan on top of each muffin pan; carefully invert jello shots onto pan. Garnish with fresh strawberry slices, if desired.

SERVES 16 (serving size: 2 shots)
CALORIES 101; FAT 1.8g (sat 1.1g, mono 0.5g, poly 0.1g); PROTEIN 2g; CARB 11g; FIBER 0g; CHOL 6mg; IRON 0mg; SODIUM 9mg; CALC 20mg

*If you have trouble finding strawberry liqueur, Chambord (raspberry liqueur, readily available in many package stores) is a great substitute.

See More: 
Grown-Up Jellied Desserts
Lemony Blackberry-Vodka Gelées
Carrot Cake Gelly Shots

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