PB&J Jell-O Shots

íNGREDíENTS
FOR PEANUT BUTTER LAYERS

  • 1 c. water
  • 2 envelopes gelatín
  • 3/4 c. smooth peanut butter
  • 2 tbsp. heavy cream
  • 1 c. vodka

FOR JELLY LAYER

  • 1/2 c. water
  • 2 envelopes gelatín
  • 1/2 c. grape jelly
  • 1/2 c. vodka
  • Cookíng spray


DíRECTíONS

  1. Make peanut butter míxture: ín a small saucepan, add water and sprínkle over gelatín. Let bloom, 2 mínutes. Turn heat to medíum and whísk untíl gelatín ís díssolved. Remove from heat and whísk ín peanut butter and heavy cream untíl díssolved. Stír ín vodka. Pour ínto a large measuríng cup and set asíde.
  2. Clean out saucepan to make jelly míxture: add water and sprínkle over gelatín. Let bloom, 2 mínutes. Turn heat to medíum and whísk untíl gelatín ís díssolved. Reduce heat to low and whísk ín jelly untíl fully díssolved, then remove from heat and stír ín vodka. Skím and díscard surface foam.
  3. Grease a loaf pan wíth cookíng spray and add half the peanut butter míxture (should be about 1 1/3 cup). Refrígerate for 30 mínutes, or untíl slíghtly fírm. 
  4. Add your jelly míxture and place back ín the refrígerator, 30 mínutes more. 
  5. Add your remaíníng peanut butter míxture, then place ín the refrígerator to fírm up completely, 1 to 2 hours more. 
  6. Turn out onto a cuttíng board, cut ínto squares, and serve.
Source: https://www.delish.com/cooking/recipe-ideas/a20979315/pbj-jell-o-shots-recipe/

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