Saturday, January 14, 2012
Kitchen Diary 2012: Plum Brandy Jello Shots – not our finest hour
1 Cup plum brandy
1 ½ Cups apricot nectar
2 packets unflavored gelatin
3 Tablespoons vanilla sugar
Dash of almond extract
Put ¾ cup apricot nectar in bowl, sprinkle over gelatin and stand, amazed, marveling over how the gelatin absorbs the liquid. Combine with the rest of the juice, sugar, and almond extract in a pan set over low heat. Stir until the gelatin and sugar are dissolved. Take off heat, stir in liquor, put in a shallow dish, cover and chill.
Imagine fire-water in gelatin form. This is it. Not recommended.