Boozy Bites Series: Kir Royale Jelly Shots
I’m a little late posting this week’s boozy bite, but I’m a posting it in time for you to make some of these Kir Royale Jelly Shots before tomorrow’s football game. And if this seems a bit more on the feminine side, it is . . . I guess. This was a special request by one of my friends that wanted a jello shot that could double over for a different kind of Sunday brunch cocktail for a girl’s celebration.
Game day or cocktail brunching, you can’t go wrong with this jello shot. Either way you go, enjoy! See you tomorrow for the Weekend Edition. Yes, this is super short, but I’m working on a few things that need to be finished today. Gulp.
Oh, and if you have any requests of your own for a Jello shot, leave a comment.
- I made the shots using two forms this one here and here. Alternately, the shots will work just as well poured into a loaf pan and cut into squares. To cut into squares, make sure to use a sharp knife and to lightly cover it with bake spray.
- I make my Kir Royale a bit different by using prosecco instead of champagne, but feel free to stay traditional by using champagne.
- These can be made two days in advance, anything beyond that and they start to shrink a bit.
- For more Jell-o shot recipes click here.
Kir Royale Jelly Shot
- 14oz. prosecco
- 6 oz. creme de cassis
- 2 envelopes of plain gelatin
- Stir together the prosecco and creme de cassis until combined. Split the mixture into two even halves. Place one half in a sauce pan and sprinkle gelatin on top. Set aside for 1- 2 minutes for gelatin to bloom. Place pan over low heat stirring constantly until gelatin has dissolved (mixture will resemble syrup consistency), about 3-5 minutes. Stir in remaining mixture until combined. Pour into mold and chill for at least 3 hours or until slightly set.
- To remove jelly shots, firmly press finger in the center until jelly shot pulls away from the side walls of mold. Then use an offset icing spatula, gently guide jelly shot out of mold.