00:00Wait, gotta do it fancy.
00:06Mmm, champagne is soft!
00:10Hello, I'm Rosanna Brancino, and today we're taking our childhood favorites and making them rich.
00:16Jell-O is perfectly great on its own, but if you are of drinking age, it is also fun to
00:21jazz it up with a little bit of champagne.
00:24These gelatin shots are perfect for a cocktail party, birthday, or anniversary.
00:34First up to making the champagne and strawberry gelatin shots, we've got to bloom our gelatin.
00:39When you're making spirited gelatin shots, you have to add a little bit more gelatin than normal to help it
00:46set.
00:46So I've got 2 packs of gelatin, just gonna pour both of them into a medium sized sauce pot with
00:52a little bit of water.
00:54And let it sit for a couple minutes.
00:58Blooming usually takes a minute or two, you just wanna leave it out at room temperature, and it will start
01:03to come together and thicken.
01:07Okay, it's been a minute, we're gonna put it on some heat over here.
01:12Nice!
01:13Now add your sugar over a medium heat and whisk together.
01:18This is gonna sweeten it up.
01:21Now it's time to add our champagne!
01:25Now if you know me, you know that I have quite a time with these bottles.
01:30And I've practiced for years, and still, it is what it is.
01:35Fun fact, these little bottom of champagne bottles, they also have them on wine bottles.
01:40That's because when you're serving them at fancy restaurants, you're supposed to hold them here, so that the heat of
01:47your hand doesn't affect the drinks.
01:48Here we go!
01:49Pop!
01:50Pop that bubbly, baby!
01:52Mmm!
01:53I'm so terrified!
01:57Okay, pop it!
02:00Every time!
02:01Every time!
02:02That's okay!
02:03We, you know, we only miss a little dribble, and that's all that matters.
02:07Alright, now we're just gonna pour a cup of champagne into our sauce pot.
02:12And if you spill a little, really, your kitchen just smells delicious.
02:17So, I don't really see a downside here.
02:20Mix it up, turn off the heat.
02:24Now remove your mixture off the heat, and measure a teaspoon scoop into each mold.
02:30The mold that I'm using, you can use any silicone mold that you like, but the one I'm using looks
02:34like little strawberries.
02:36I love silicone molds, I personally own hundreds of these, so you can use any shape you want.
02:42And if you don't have any baking molds, don't worry about it, you can use anything in your kitchen.
02:47You could use a bowl, fill it a third full.
02:50You could use a Pyrex casserole dish, fill it a third full.
02:54You could use shot glasses, dessert shot glasses, a wine glass, literally anything you want.
03:00In this mixture, if you use less sugar, it will taste more like the champagne you used.
03:07So if you want to taste the alcohol more, reduce the sugar.
03:10But if you'd like it to be sweet, keep the sugar in.
03:14I like to put whatever mold I'm using on top of a baking tray to keep it really flat while
03:19I store it.
03:20I'm gonna pop this in the fridge to chill, I like to pop it in the fridge, not the freezer,
03:25so that it sets.
03:29Once they firmed, I took them out of the fridge, and now we're gonna add our second layer.
03:33They're firm to the touch, a little squishy, but firm.
03:36I used half of this mixture for the first layer, and I'm gonna use the second half for the second
03:41layer.
03:42To make the second layer look a different color and taste, I'm gonna be adding a little bit of strawberry
03:47flavored gelatin.
03:50Mix it in, gives it a nice pink color, like a strawberry.
03:54Look at that!
03:56Woo! So when we add it as a layer, it's gonna look like a full ombre effect.
04:04Now for layer 2! Fill up all of your molds, whatever you're using.
04:09You can get creative with this recipe, you can make as many layers as you'd like.
04:13Back in the fridge we go to chill again.
04:17For our last layer, we're adding more champagne and more strawberry.
04:27And then the rest of our strawberry gelatin, whisk together.
04:36Now another quarter cup.
04:40And whisk together again.
04:44This is a really nice dark red color, this is gonna be the third layer.
04:49We're gonna add it the same way we did the other two.
04:53Whoop!
04:59Chill one last time, and then they are ready to serve!
05:03This is a batch that we made earlier, it's had plenty of time to set.
05:07So I'm gonna show you a cool trick for getting them out of the mold.
05:10You just pour a little bit of hot water into a pan, and they kind of take a bath and
05:13heat up and pop out.
05:15Here are the regular gelatin treats, and here are the elevated, en ombre.
05:22They have different layers, you can make them in baking sheets.
05:25These are the gelatin shots that we made in a glass dish, and then cut them into squares.
05:31Let's give one a try, come here you little squishies.
05:35Mmm, that's rich, I can taste that sweet thing.
05:39Mmm, cheers to me!
05:42Let's go!
05:47Let's go!
