Make a Layered Easter Egg Jello Shot:
Choose three different flavors of gelatin that have three distinct colors. Lime (green), pineapple (yellow) and grape (purple) make pretty springtime colors, but you can use any flavors that you’d like.
Prepare the First Clear Layer:
The first layer of transparent gelatin that you put into the molds will be the top color of the eggs when you serve the gelatin. Keep the inversion in mind as you plan your color scheme.
Lightly spray 2 brownie pop molds and a standard loaf pan with cooking spray.
Pour 3/4 cup of water into a saucepan.
Sprinkle the water with 1 teaspoon of plain gelatin and allow the mixture to soak for 1 or 2 minutes.
Heat the saucepan over low heat while you stir the gelatin for about 5 minutes.
Whisk in the first flavored gelatin package until the flavored gelatin dissolves completely.
Remove the saucepan from the heat and add 1/2 cup of the chilled rum, whisking to combine the ingredients.
Pour 3/4 cups of the gelatin mixture into a separate bowl and place it in the refrigerator for 5 minutes. You want it to thicken to the consistency of unbeaten egg whites.
Working with the gelatin that is still in the saucepan, spoon 1-1/2 teaspoons of the mixture into each brownie pop mold cavity.
Pour the remainder of the gelatin from the saucepan into the loaf pan.
Refrigerate for 15 minutes. The gelatin should be firm to the touch but not so firm that the layers can’t bind together.
Prepare the First Creamy Layer and the Other Alternating Layers:
The coconut milk mixed with the reserved colored gelatin will make a tinted creamy layer. You’ll continue to layer one clear gelatin and one creamy gelatin until you have three alternating clear and creamy layers.
Remove the 3/4 cups of gelatin mixture that you placed in a bowl from the refrigerator.
Stir in 3 tablespoons of coconut milk until the coconut milk and gelatin are well blended. This step also helps to bring the gelatin back to room temperature so that it is well defined when added on top of the first clear layer.
Spoon 1-1/2 teaspoons of creamy gelatin over the clear gelatin in the brownie pop molds.
Pour the rest of the creamy gelatin over the clear gelatin in the loaf pan. Refrigerate the two layers for 15 minutes.
Repeat the preparation steps for clear gelatin using the second flavored gelatin package. Pour the second layer of clear gelatin into the molds and into the loaf pan just as you did the first layer.
Repeat the preparation steps for the creamy gelatin layer by mixing the coconut milk with the reserved clear gelatin from the second layer.
Pour the second creamy layer on top of the second clear layer.
Repeat the steps for the third clear layer and the third creamy layer.
Refrigerate the gelatin overnight.
Serve the Shots
You can choose any type of decorative cutter to cut shapes from the gelatin that you placed in the loaf pan. Choose flower shapes or Easter bunny shapes to stay with the springtime theme.
Fill a large bowl or a clean sink with warm water.
Loosen the gelatin around the edges of the brownie pop molds with clean fingers or with an offset spatula.
Dip the cavities of the molds into the warm water for 5 to 10 seconds.
Dry the bottom of the mold pan with a towel.
Invert the brownie pop pan over a cookie sheet and gently pop out the gelatin eggs.
Use an offset spatula to loosen the gelatin in the loaf pan.
Slowly invert the loaf pan onto a cutting board. Support the gelatin with the flat back of the offset spatula as you rotate the pan. This will help to prevent breakage.
Use decorative cutters to cut shapes from the gelatin that came from the loaf pan. Place the shapes onto the cookie sheet next to the gelatin eggs.
Top the decorative shapes with a pastel candy-covered piece of chocolate, if desired.
Make a Marshmallow Peep Easter Egg Jello Shot
Choose a marshmallow peep candy with a wide base as opposed to a candy with a narrow base. A peep with a wide base will stand up better in the gelatin. While the whipped cream adds a nice decorative touch, you can skip that step if you don’t own a pastry bag.
Place an empty egg carton on a countertop. Then, place one bottom half of a plastic Easter egg into each cavity of the egg carton.
Combine the gelatin with the vodka and the water in a saucepan. Allow the gelatin to bloom for 2 minutes.
Over low heat, whisk the gelatin mixture until the gelatin dissolves. Do not let the mixture come to a boil.
Add the yogurt to the gelatin mixture and whisk until well combined. Make sure that you remove the saucepan from the heat for this step so that the yogurt doesn’t curdle.
Divide the yogurt mixture into four separate bowls. Use the food coloring of your choice to dye the yogurt until you achieve the colors that you want for the Jello shots.
Pour the colors into the plastic egg halves. Be careful not to overfill them.
Refrigerate the egg carton for 30 minutes or until the gelatin has firmed. The gelatin should not be completely set, but it should be thickened enough that your marshmallow peep can stand erect on top of the shot without sinking or falling over.
Place a marshmallow peep on top of the gelatin. Chill for an additional 4 hours or until the gelatin has set.
Fill a pastry bag with whipped cream and attach a star tip.
Squeeze the bag to pipe a narrow band of whipped cream around the top of each egg half.
Serve the peep shots inside the plastic eggs. You can use an offset spatula to help remove the plastic eggs from the egg carton without displacing the actual shot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (59g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.4mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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