Espresso Martini Jell-O Shots
Serves 18
20 mins prep
5 mins cook
180 mins Chill Time Total
205 mins total
They are SO good and easy to make. You can also make these in any container and cut by hand! perfect for summer or honestly...any season. For me it made 18 but it will depend on how big your mold is.
Espresso Part:
Baileys Part:
Espresso Gelatin
Bloom your gelatin in a few tbsp of cold water for 5-10 minutes. You want the gelatin to absorb the water and it will appear translucent or gelatinous.
Mix the hot espresso, vodka, agave and whisk in the bloomed gelatin.
Add a bit of oil spray to your ice cube mold for easy unmolding. You are only going to use ½ of the expresso mix for this because we are doing layers. Add half of this mix evenly to the molds. Let it set in the fridge about 30 minutes or until solid.
Bailey's Gelatin
For your next layer, bloom the gelatin for the baileys in a few tbsp of cold water for 5-10 minutes.
Add baileys, cream and condensed milk to a saucepan and heat it up, but do not bring to a boil.
Whisk in the bloomed gelatin and let it cool completely.
Again, you are only going to use ½ of the bailey's mix for this because we are doing layers. Add half of the mix on top of the espresso layer and let it firm in the fridge for 30 minutes or until firm.
Repeat with the espresso layer, let it cool in the fridge for 30 minutes and do remaining baileys layer. Let set covered in the fridge overnight.
