Name: Rainbow Jell-O Shot Cups
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT5H15M0.000S
Yield: 8 servings
Ingredients: 1 tablespoon plus 1 teaspoon unflavored powdered gelatin; 2 tablespoons cold water; 3 cups half-and-half, at room temperature; 1/3 cup sugar; 2 teaspoons vanilla extract; One 3-ounce box strawberry-flavored gelatin, such as Jell-O; One 3-ounce box orange-flavored gelatin, such as Jell-O; One 3-ounce box lemon-flavored gelatin, such as Jell-O; One 3-ounce box lime-flavored gelatin, such as Jell-O; One 3-ounce box blue raspberry-flavored gelatin, such as Jell-O; One 3-ounce grape-flavored gelatin, such as Jell-O; 6 teaspoons unflavored powdered gelatin; 6 cups boiling water; 1 1/2 cups vodka (see Cook’s Note)

Directions

Watch how to make this recipe.

Special equipment:

an 18-count egg carton, eight 5-ounce dessert glasses

For the panna cotta: In a medium saucepan, sprinkle the gelatin over the cold water. Let stand until absorbed, about 3 minutes. Place the saucepan over low heat until the gelatin dissolves, about 1 minute. When the gelatin is liquid, whisk in the half-and-half and sugar. Cook, stirring occasionally, until the sugar is melted and the mixture is hot and just steaming, about 5 minutes. Stir in the vanilla extract and remove from the heat to cool slightly, about 15 minutes.
Place each color of gelatin in its own medium microwave-safe bowl or 4-cup liquid measuring cup. Add 1 teaspoon of the unflavored gelatin to each; whisk until combined. Pour 1 cup of the boiling water into each container and stir well to dissolve the gelatin. Add 1/4 cup of the vodka to each container. Stir to combine.
Set an empty 18-count egg carton on a large rimmed baking sheet. Place eight 5-ounce dessert glasses at an angle in the cavities, spacing them apart. Make room in the refrigerator to accommodate the baking sheet.
Pour 1 tablespoon of the liquid panna cotta in each glass. Refrigerate for 15 minutes. Next, pour in about a 1/4-inch layer of the grape gelatin. Refrigerate for 15 minutes. Repeat pouring and chilling 1/4-inch layers of the panna cotta, blue raspberry gelatin, more panna cotta, lime gelatin, then panna cotta again, refrigerating each layer for 15 minutes before adding the next. If the colored gelatins begin to set before pouring, microwave each container for 30 seconds and stir well to bring it back to a liquid state.
Place the dessert glasses upright directly on the baking sheet. The chilled diagonal layers will stay in place. Pour and chill 1/4-inch layers of the lemon, orange, and strawberry gelatin, alternating each color with the panna cotta and finishing with the strawberry gelatin on top. Refrigerate until well set, about 2 hours. Serve well chilled.

Cook’s Note

For a non-alcoholic treat, the vodka in this recipe may be replaced with cold water. You may have a little leftover gelatin in each color. Refrigerate each color to set, then cube and layer the gelatin in glasses with canned whipped cream. This will make one or two small parfaits.

On Tonight

Rainbow Jell-O Shot Cups

Panna Cotta:

Gelatin Layers:

Special equipment:

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