White Russian Jelly Shot Recipe


Nutrition

Cal/Serving: 46
Daily Value: 2%
Servings: 18

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat0g0%
Saturated0g1%
Carbs4g1%
Sugars4g0%
Protein1g2%
Cholesterol1mg0%
Sodium5mg0%
Calcium8mg1%
Magnesium1mg0%
Potassium15mg0%
Iron0mg0%
Zinc0mg0%
Phosphorus7mg1%
Vitamin A11IU0%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg1%
Niacin (B3)0mg0%
Vitamin B60mg0%
Folic Acid (B9)1µg0%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E0mg0%
Vitamin K0µg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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White Russian Jelly Shot
Amy Webster & Michelle Palm

Delicious, decadent, and dessert-y, these jelly shots are lovely when prepared in two simple layers per the instructions below, or for the dramatic presentation shown here, you can use the embedded shapes method, cutting the set milk layers into small rectangles before placing into the coffee layer.

5
Ratings6

INGREDIENTS

For the coffee layer:

  • ½ cup of brewed strong coffee or espresso
  • 1½ envelopes of Knox gelatin
  • ½ cup of Kahlúa coffee liqueur
  • ½ cup of vodka

For the milk layer:

  • ½ cup of milk (whole or 2%)
  •  ½ envelope of Knox gelatin

DIRECTIONS

For the coffee layer:

Pour the coffee into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes.

Remove from heat and add the Kahlúa and vodka, stirring well to blend. Pour into a loaf pan and refrigerate until fully set, at least an hour. Prepare milk layer.

For the milk layer:

Pour the milk into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from the heat and allow to cool slightly.

Remove the coffee layer from the refrigerator. Ladle milk mixture carefully over set coffee layer in pan. Return pan to the refrigerator and chill until fully set, several hours or overnight.

To serve, cut into desired shapes.

Recipe Details

Makes 18-24 jelly shots

 

Adapted from "Jelly Shot Test Kitchen" by Michelle Palm (Running Press, 2011).

Servings: 18

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