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B-52 Jelly Shots Recipe

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This recipe for B-52 Jelly Shots, by , is from Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fred Wootten/Mike Cano
Added: Friday, March 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. Kahlua
6 oz. Baileys
6 oz. Grand Marnier
3 pkg Unflavored Gelatin (1/4 oz each)

Directions:
Directions:
Sprinkle 1 gelatin package over Kahlua in a small saucepan and let sit for a few minutes to rehydrate the gelatin. Heat saucepan over low heat stirring constantly, until the gelatin dissolves completely. Do not allow the mixture to boil. If there are small particles that will not dissolve, strain the liquid to remove the solids.

Pour the liquid into the bottom of a 4x6 inch loaf pan lined with plastic wrap. Place the pan in the refrigerator and chill until the gelatin has set, about 1 hour.

Repeat the steps above with the Baileys and then the Grand Marnier, pouring the newly prepared liqueur on top of the set liqueur in the mold.

After all three layers are in the mold, refrigerate until completely set, preferably overnight.

To serve, remove the layered gelee from the mold. Cut into slices or squares to serve.

Personal Notes:
Personal Notes:
They take some time to prepare... but ooohhh, so good!!!

 

 

 

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