Easter egg jelly shooters
2 1/4 cups boiling water, divided
3 (85 g) packages gelatin dessert mix (your favorite flavors – I used lime, pineapple and grape)
1 1/2 envelopes plain Knox gelatin (3 teaspoons of gelatin powder total)
1 1/2 cups Malibu rum, divided
9 tbsp coconut milk, divided
Prep. Time → 30 min
Cook Time → 210 min
1. Make this a day ahead of your event! Needs time in the fridge for the layers to bond!
2. Place the bottle of Malibu in the freezer for several hours before beginning this recipe, to ensure potency!
3. Lightly spray two Wilton brownie pop molds and a standard 1 lb loaf pan (or one 9 x 9 glass or non-reactive metal pan) with non stick spray. Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
4. Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved. (I find the sugar free mix dissolves much faster than the regular!).
5. Remove from heat. Add 1/2 cup ice cold rum, and stir to combine.
6. Pour 3/4 cup of the gelatin mixture into a separate bowl, and spoon 1 1/2 teaspoons of the gelatin into each mold cavity. Pour the remainder in the loaf pan. Refrigerate about 15 minutes or until set but not firm. (It should stick to finger when touched - don't let it set longer, or the layers won't bind well.). For an angled layered egg, prop one side of the mold up with a small pudding or yogurt container for layers 1 through 5 – for the last layer, the mold should lay flat.
7. Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the coconut milk and stir until well blended. (This cooling step is really important – the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!)
8. Gently spoon over set gelatin in the molds and pan – 1 1/2 teaspoons in each mold cavity and pour the remainder in the loaf pan.
9. Refrigerate about 15 minutes or until gelatin is set but not firm (Again, it should stick to finger when touched.)
10. Repeat steps with remaining gelatin flavors, for a total of 6 alternating clear and creamy gelatin layers.
11. After completing all the layers, refrigerate the gelatin overnight. For best results, unmold the egg shapes onto a nonstick cookie sheet just before serving. To unmold the "eggs" fill a larger container or clean sink with warm water (not too hot!). With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, dip the mold almost to the edge into the warm water for just a few seconds (5 seconds worked for me). Wipe off the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Invert the mold on top of the cookie sheet, and pop out the gelatin eggs. The gelatin in the loaf pan can be cut into shapes with a cookie cutter or sharp knife.