Mint Julep Jelly Shots

This derby day, hold the crushed iced and get your julep fix with a jiggly, boozy shot.

Total Time:
3 hr 30 min
Prep:
20 min
Inactive:
3 hr 5 min
Cook:
5 min

Yield:
16 shots
Level:
Easy

Ingredients
  • One 1/4-ounce packet unflavored gelatin
  • 1/2 cup packed fresh mint leaves, plus 16 pretty medium-sized leaves for garnish
  • 1/2 cup granulated sugar
  • 1/2 cup bourbon
  • 1/2 cup very cold heavy cream
  • 1 1/2 teaspoons confectioners' sugar
  • 1/2 teaspoon mint-flavored liqueur, such as creme de menthe
Directions
  • Special equipment: sixteen 1-ounce disposable plastic or paper cups

  • Put a medium bowl in the freezer to chill.

  • Sprinkle the gelatin evenly over 1 cup cold water in a medium saucepan. Let sit until the gelatin softens, about 5 minutes. Stir the mixture, and add the mint leaves and granulated sugar. Cook over medium-low heat, stirring gently, until the sugar and gelatin are dissolved completely, about 5 minutes (don't let the mixture come to a boil). Strain the mixture through a fine-mesh strainer into a medium bowl placed over an ice bath, pressing the mint with the back of a spoon to extract all the juices. Stir in the bourbon, and refrigerate, stirring occasionally, until the gelatin begins to thicken, about 15 minutes.

  • Place sixteen 1-ounce disposable plastic or paper cups on a small rimmed sheet pan. Put 1 medium mint leaf into each glass. Divide the gelatin mixture evenly among the glasses, totally submerging the mint leaves (they will float to the top). Refrigerate the shots until completely set, about 3 hours. (These can be done a day ahead.)

  • Pour the cream and confectioners' sugar into the chilled bowl. Beat the mixture with a large whisk until medium peaks form. Gently fold in the liqueur with a rubber spatula. (This step can be done a day ahead; refrigerate the whipped cream in an airtight container.) Serve the shots cold, topped with whipped cream.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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