Saturday, March 17, 2012
Irish Car Bomb Jello Shots
I meant to post this earlier. Like, 5 days earlier. It's been a busy week!
Yield: Approximately 20 jello shots
1 16 ounce can Guinness
4 ounces Baileys Irish Cream
3 ounces Jameson Irish Whiskey
5 packets plain gelatin
I purchased a tea cake pan from Amazon to make these, but you could also use a mini muffin pan. These turned out quite large because of the pan I used, quite a tasty alcohol mouthful!
To start, spray the pan with unflavored non-stick spray. Pour about 12 ounces of Guinness into a sauce pan. Sprinkle with 4 envelopes of gelatin. Allow to sit for a moment to let the gelatin bloom, then heat until the mixture is smooth. Stir continuously while heating to ensure that there are no lumps - this should just take a few minutes.
Next, split the Guinness mixture in half. Pour the first half of the mixture into the bottom of the cups. Place in the refrigerator and allow to cool until solid.
While waiting for the Guinness to solidify, mix the Baileys and Jameson in another sauce pan. Sprinkle the last envelope of gelatin on top. Follow the same procedure as above - allow to bloom, heat, mix, and then allow to cool for about 10 minutes.
Once the Baileys mixture has cooled, remove the pan from the fridge and ensure that the first layer is solid. Layer the Baileys mixture over it. Return the refrigerator and allow to solidify for about 30 minutes until the layers have melded together. Finally, add the remaining Guinness mixture to the top of the shot.
Place the pan back in the refrigerator one last time. You will probably be able to remove them after a few hours, but to ensure that the layers completely solidify, I would recommend letting it sit overnight. To remove from pan, simply use a butter knife to run around the edges and loosen.
Tips: This jello shot tastes exactly like an Irish Car Bomb! This would be a good thing for many people, but if you aren't a fan of dark beer like Guinness, or want something a bit sweeter, I would suggest adding whipped cream as I did below. Another option is adding more Baileys and more gelatin to make the Baileys layer thicker. Bottom's up!