Remember Jello Jigglers? These are the even more fun version.
Did you know that there are entire blogs dedicated to Jello Shooter recipes? My favourites so far would be both My Jell-O Americans and the Jelly Shot Test Kitchen. I also saw a Huffington Post tweet today that said 'This Just In - Jelly Shots Are Now Classy Enough To Be Served At Weddings.' The recipe that I have used is actually from a Martha Stewart Weddings magazine, so even the saucy domestic goddess Martha agrees. I will also admit that I have more than a just few Jello shooter recipe ideas on the 'Booooooooze - My Taste Buds Would Love This' board of my personal Pinterest page that I am eager to try.
These particular Jell-O Jigglers are of the White Wine Sangria variety because of the addition of the citrus fruit during the setting stage. The citrus fruit also created a very pretty mosaic on the top of the Jiggler. I was a bit hesitant to make them because I am not normally a fan of sweet white wine. Jell-O is meant to be sweet though, so I got over it and they are delicious. This isn't going to stop me from making a red wine sangria version next time though.
These Wine Jello Jigglers are great fun for a girls night - try them out and let me know what you think! If you are even thinking of making these right now, I am jealous of you! What time should I be over?
White Wine Sangria Jello Jigglers
- 5 tablespoons cold water
- 3 packages unflavoured gelatin, such as Knox (about 3 tablespoons total)
- 1/2 cup sugar
- 1/2 cup water
- 1 cup orange muscat dessert wine
- 1 1/4 cups Sauternes or similar sweet wine (I actually used a moscato, which is much drier but still sweet)
- 1 each: grapefruit, blood orange, navel orange, tangerine, and Meyer lemon, or another combination of similar citrus fruits
Combine 5 tablespoons water with the gelatin in a bowl, and let stand for 5 minutes.
|The wines...I opted to trade the Sauternes for a Moscato to reduce the sweetness every so slightly.|
Simmer until sugar has dissolved. Add gelatin mixture, and whisk until melted. Cook for 1 minute, before removing from heat. Pour through a fine sieve into the greased glass baking dish. Let cool completely.
To un-mold, run a knife around the edge of the dish, and then cut into 1 1/4 inch squares. Remove from dish and place onto a platter. Serve immediately, or refrigerate, uncovered, for up to 1 day.
Recipe Source: Marta Stewart Weddings, Summer 2007
|The Hubby got to sample a mutant corner piece.|