Baby Guinness Irish Coffee Jell-O Shots

• Drinks

  • 1 cup Coffee

• Dairy

  • 1/2 cup Baileys irish cream
  • 1/2 cup Half and half or heavy cream

• Desserts

  • 3 envelopes Gelatin, powder

• Beer, Wine & Liquor

  • 1 cup Coffee liqueur or irish whiskey

Found on feastandwest.com

Description

Ingredients

• For bottom coffee layer
• 1 cup coffee
• 1 cup coffee liqueur OR Irish whiskey
• 2 envelopes (5 1/2 teaspoons) gelatin powder
• For top cream layer
• 1/2 cup half-and-half or heavy cream
• 1/2 cup Baileys Irish cream
• 1 envelope (2 3/4 teaspoons) gelatin powder

Directions

• Prepare molds. (I used plastic shot glass cups, but you can also use cupcake wrappers or mini-muffin tins.) Spray them lightly with cooking spray.
• Soften gelatin for coffee layer. Whisk together coffee with 1/2 cup water in a small saucepan. Sprinkle gelatin over top and allow to rest for 5 minutes until gelatin is softened and the liquid’s surface appears slightly wrinkled.
• Dissolve the gelatin. Warm the liquid over medium heat for 2 to 3 minutes, stirring until gelatin is completely dissolved. Do not let boil. Remove from heat.
• Add liquor. Whisk in the Kahlua or Irish whiskey.
• Fill the molds. Distribute the liquid evenly among the molds, leaving enough room for a second layer. Refrigerate 3 to 4 hours before serving.
• Soften gelatin for cream layer. Whisk together half-and-half with 1/2 cup water in a small saucepan. Sprinkle gelatin over top and allow to rest for 5 minutes until gelatin is softened and the liquid’s surface appears slightly wrinkled.
• Dissolve the gelatin. Warm the liquid over medium heat for 2 to 3 minutes, stirring until gelatin is completely dissolved. Do not let boil. Remove from heat.
• Add liquor. Whisk in the Bailey’s Irish cream.
• Fill the molds. Distribute the liquid evenly among the half-filled molds. Refrigerate 3 to 4 hours before serving.
• Serve. If using a mold (in lieu of cups), dip bottom of pan into hot water for 5 seconds. Run a paring knife around the edge of the Jell-O to loosen. Flip out the molds onto a wax paper-lined surface. Keep chilled until serving. Sprinkle with more sanding sugars before serving.