Heart-shaped Jello shots make a fun addition to any Valentine’s Day celebration. They also make a surprising and casual dessert for any special occasion. This article gives you a choice between single layer and multi-layered Sweet Heart Jello shots.
Single-Layer Sweet Heart Jello Shots:
Pomegranate juice gives these Jello shots a rich, deep red color. The pomegranate flavors are blended with St. Germain, which is a French liqueur that is made from elderflower blossoms. The mixture is then poured into heart-shaped Jello molds to create the sweet hearts.
Remove the boiling water from the heat and sprinkle it with the strawberry gelatin. Allow the gelatin to soak for 1 to 2 minutes.
Over low heat, stir the gelatin and water with a whisk for about 5 minutes or until the gelatin completely dissolves.
Whisk in the pomegranate juice.
Remove the gelatin mixture from the heat and add the St. Germain, stirring with a whisk.
Use a ladle to carefully pour the gelatin into two trays of heart-shaped molds.
Refrigerate the molds for 4 hours or until the gelatin is set.
Remove the Jello shots from the molds and place them on a tray for serving.
Layered Sweet Heart Jello Shots:
A layer of coconut milk gelatin topped with a cherry layer and laced with vodka makes these heart-shaped Jello shots unforgettable. A heart-shaped cookie cutter is used to create the sweet hearts.
Make the White Layer:
Make sure that the white layer is firm enough that the cherries won’t sink before you begin to add the top layer.
Combine the water, coconut milk and gelatin in a small saucepan.
Stir the mixture with a whisk over medium heat until the gelatin has dissolved.
Add the sugar and stir until the sugar dissolves completely.
Remove the saucepan from the heat and stir in the vodka.
Lightly spray a muffin pan with nonstick cooking spray.
Fill the tins halfway full of the coconut gelatin and vodka mixture.
Refrigerate the tins for 1 hour.
Add the Red Layer:
Do not fill the muffin cups all the way to the top with the cherry layer. If you do, then the cherries will float and tip, which will affect the presentation.
Sprinkle the cherry gelatin over the boiling water and stir it for 2 minutes until the gelatin has dissolved. Make sure that you’ve removed the boiling water from the heat when you’re incorporating the gelatin.
Stir in the vodka.
Remove the muffin tin containing the coconut layers of gelatin from the refrigerator and place it on your counter.
Place the flat bottom of a cherry in the center of each coconut layer so that the cherries are standing upright.
Ladle the cherry vodka gelatin mixture over the white layer, making sure that the cherries remain standing upright. Also, make sure that the top of the cherry is still visible; don’t overfill.
Refrigerate for 4 hours or overnight.
Create the Sweet Hearts
Use a cookie cutter that is large enough to encapsulate the entire cherry. If you’re having trouble getting the cookie cutter to sink into the gelatin without cracking the surface, then use a paring knife to trace the exterior of the cutter, cutting a shallow pattern into the Jello. You should be able to press the cookie cutter in easily after the initial cut.
Use an offset spatula to loosen the gelatin from the sides of the muffin cups.
Transfer the gelatin to a chilled plate.
Press a heart-shaped cookie cutter gently into the surface of the gelatin while making sure that the cherry remains centered. Don’t press too quickly or the surface of the heart will crack.
Continue cutting out sweet hearts from each gelatin “muffin.”
Consume the gelatin scraps, refrigerate them or discard them.
Place the hearts on a tray and keep them refrigerated until you’re ready to serve them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 33 | ||
Calories from Fat: 9 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 582.7mg | 20 % | |
Potassium 21.7mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database 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. |
Calories per serving: 33
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