Ramos Gin Fizz Jelly Shots

Name: Ramos Gin Fizz Jelly Shots
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 54
Cuisine: Global
Ingredients: 473 milliliters club soda; 21 grams packets unflavored gelatin; 355 milliliters gin; 296 milliliters heavy cream; 59 milliliters freshly squeezed lemon juice (from about 2 medium lemons); 59 milliliters freshly squeezed lime juice (from about 4 medium limes); 59 milliliters orange blossom water; 1 medium Finely grated zest of orange

Ramos Gin Fizz Jelly Shots might be just the beverage you are searching for. This recipe serves 54. Watching your figure? This gluten free and primal recipe has 36 calories, 0g of protein, and 2g of fat per serving. This recipe covers 0% of your daily requirements of vitamins and minerals. A mixture of lemon juice, orange blossom water, gin, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Pour the simple syrup and orange blossom water into a medium saucepan and sprinkle the gelatin evenly over the surface.

Ingredients you will need

Orange Flower Water

Simple Syrup

Gelatin

Equipment you will use

Sauce Pan

Let stand undisturbed until the gelatin softens, about 3 minutes.

Ingredients you will need

Gelatin

Place the pan over low heat and whisk constantly, scraping down the sides with a rubber spatula as needed, until the gelatin and sugar dissolve and the mixture no longer feels grainy when rubbed between your fingers, about 3 minutes. (Do not let the mixture simmer, or the gelatin will not set properly.) Slowly pour in the club soda, add the orange zest, and stir gently to combine (the mixture will fizz).

Ingredients you will need

Orange Zest

Sparkling Water

Gelatin

Sugar

Equipment you will use

Spatula

Whisk

Frying Pan

Pour the gin and simple syrup into a medium saucepan and sprinkle the gelatin evenly over the surface.

Ingredients you will need

Simple Syrup

Gelatin

Gin

Equipment you will use

Sauce Pan

Let stand undisturbed until the gelatin softens, about 3 minutes.

Ingredients you will need

Gelatin

Place the saucepan over low heat and whisk constantly until the gelatin dissolves and the mixture no longer feels grainy when rubbed between your fingers, about 4 minutes. (Do not let the mixture simmer, or the gelatin will not set properly.)

Ingredients you will need

Gelatin

Equipment you will use

Sauce Pan

Whisk

Remove the saucepan from the heat and set aside.

Equipment you will use

Sauce Pan

Pour the cream, lemon juice, and lime juice into a blender and blend on high until thickened, about 15 seconds.

Ingredients you will need

Lemon Juice

Lime Juice

Cream

Equipment you will use

Blender

Add the reserved gin-gelatin mixture and blend until frothy, about 30 seconds.

Ingredients you will need

Gelatin

Gin

Remove the pan with the orange blossom layer from the refrigerator.

Ingredients you will need

Orange

Equipment you will use

Frying Pan

Pour the cream-gin mixture over the orange blossom layer. Return to the refrigerator uncovered until set, at least 2 hours.When ready to serve, run a knife between the jelly block and the edges of the pan. Being careful not to get any water inside, dip the pan into a sink full of hot tap water, submerging it about halfway up the sides for about 10 seconds.

Ingredients you will need

Orange

Cream

Jelly

Water

Dip

Gin

Equipment you will use

Knife

Frying Pan

Remove the pan from the water and tilt it: The jelly block should slide away from the edges. If it doesn’t, return the pan to the hot water for another 5 seconds. Invert the jelly block onto a cutting board.Using a long slicing or serrated knife, press straight down through the jelly block (do not drag the knife through) and cut it into 54 (1-1/2-by-1-inch) pieces.

Ingredients you will need

Jelly

Water

Equipment you will use

Serrated Knife