Juice Knox gelatin Roland Cherries White cranberry juice Desserts

Sweet Inspirations: Rainbow Cherry Jigglers

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Sweet Inspirations: Rainbow Cherry Jigglers - get more inspiration at diyweddingsmag.com

Another fantastic jello shot inspiration by Jelly Shot Test Kitchen.  This group is so talented!  You can make these for your wedding cocktail or wedding reception.  Multi-color or just your theme color – these are super cute on a pedestal tray. Make them with and without alcohol.

Sweet Inspirations: Rainbow Cherry Jigglers - get more inspiration at diyweddingsmag.com
Rainbow Cherry Jigglers
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Author: Jelly Shot Test Kitchen
Sweet Inspirations: Rainbow Cherry Jigglers - get more inspiration at diyweddingsmag.com
Rainbow Cherry Jigglers
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Author: Jelly Shot Test Kitchen
Ingredients
  • 1 jar Roland Cherries ( Lunds/Byerlys carries Roland Cherries)
  • 1 cup Juice (orange or pineapple works best)
  • 1 1/4 envelopes Knox gelatin
  • 2 cups White cranberry juice (white grape juice, or 7-up)
  • 2 1/2 envelopes Knox gelatin
Servings:
Units:
Instructions
Garnish: Cake sprinkles, if desired
  1. Prepare hemisphere flexible silicon molds by wiping the mold cavities with a paper towel moistened with a a little vegetable oil (or a quick spray of unflavored PAM will also work). Then, wipe the mold cavities with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.
  2. Prepare your cherries. Cut the bottom end off 30 maraschino cherries. This will allow the cherries to stand up on the gelatin without toppling over. Place the cut cherries on a paper towel to drain.
Opaque layer:
  1. cup juice (orange or pineapple works best - grape and cranberry juices tend to bleed into the clear layer)
  2. 4 envelopes Knox gelatin (1/4 envelope equals about 1/2 teaspoon of gelatin powder)
  3. Place juice in a saucepan and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (approximately 5 minutes). Remove from heat.
  4. Fill each mold cavity 1/3 full with the gelatin mixture. Place molds in refrigerator until gelatin has set, 30 to 45 minutes. Prepare clear layer.
Clear layer:
  1. cups white cranberry juice, white grape juice, or 7-up
  2. 2 envelopes Knox gelatin (1/2 envelope equals about 1 teaspoon of gelatin powder)
  3. Place juice in a saucepan and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (approximately 5 minutes). Remove from heat and set aside to cool slightly (about 15 minutes).
  4. When the mixture has cooled, remove the molds from the refrigerator. Place a cherry, cut side down, in each mold cavity. Fill each mold cavity to the top with the reserved clear gelatin mixture. Return molds to the refrigerator, and chill for several hours (ideally overnight to avoid separation in the layers when unmolded).
  5. To serve, carefully pop the gelatin out of the molds and place on serving plate. Immediately before serving, dust with multicolor cake sprinkles.
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source:  Jelly Shot Test Kitchen

 

 

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