Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Espresso Martini Gelatin Shots
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- Level: Easy
- Total: 4 hr 20 min
- Active: 30 min
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 71
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 3 mg
- Sodium
- 13 mg
This recipe takes all the bold, sweet flavors of a classic espresso martini and transforms them into a party-ready treat. Espresso-flavored gelatin spiked with coffee liqueur and vodka is topped with a creamy condensed milk layer to mimic the sweet foam surface of the classic cocktail. Each shot gets a delicious garnish of whipped cream and chopped chocolate-covered espresso beans for the ultimate festive flavor. And here's a prep-ahead party trick: You can make the gelatin base up to a week in advance and decorate each shot just before serving.
- Level: Easy
- Total: 4 hr 20 min
- Active: 30 min
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 71
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 3 mg
- Sodium
- 13 mg
Ingredients
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Directions
Special equipment:
eighteen 2-ounce plastic cups with lids- Whisk together 3 1/4 teaspoons powdered gelatin with 1/4 cup cold water. Let sit until gelatin is fully hydrated and firm, about 5 minutes.
- Whisk together the espresso powder and 1 1/2 cups boiling water in a large heatproof measuring cup. Add the gelatin mixture and whisk thoroughly until all the gelatin is dissolved. Add the coffee liqueur, vodka and 2 tablespoons sugar and stir to combine.
- Arrange eighteen 2-ounce (1/4-cup) plastic cups with lids on a small sheet pan. Divide the espresso mixture among the cups (about 3 tablespoons each). Place the sheet pan in the refrigerator until set, at least 2 hours.
- Whisk together the remaining 1 3/4 teaspoons gelatin and 2 tablespoons cold water. Let sit until the gelatin is fully hydrated and firm, about 5 minutes. (It’s okay if the gelatin is less firm than the first batch.)
- Whisk together the condensed milk and 1/2 cup boiling water in a medium heatproof measuring cup. Add the gelatin mixture and whisk thoroughly until all the gelatin is dissolved.
- Remove the chilled cups from the refrigerator and divide the condensed milk mixture among the set espresso gelatin (about 1 tablespoon in each cup). Cover the shots with the lids and return the sheet pan to the refrigerator until the shots are fully set, at least 2 hours. You can make the shots up to 1 week in advance at this point.
- When ready to serve, remove the lids from the shots. Top each shot with whipped cream and chopped espresso beans and serve immediately.
