Carrot Cake Gelly Shots Recipe

Name: Carrot Cake Gelly Shots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Carrot layer:; 2/3 cup carrot juice; 1/3 cup pineapple juice; 3 tablespoons sugar; 2 tablespoons honey; 1 tablespoon ginger juice (such as The Ginger People); 1/4 teaspoon ground cinnamon; Dash of ground cloves; 2 (1/4-ounce) packets unflavored gelatin; 3/4 cup bourbon; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; Cooking spray; Vermouth cream layer:; 2/3 cup evaporated milk; 1/3 cup dry vermouth; 2 1/2 tablespoons sugar; 1 tablespoon fresh lemon juice; 1 tablespoon fresh orange juice; 1/2 teaspoon vanilla extract; 1 (1/4-ounce) packet unflavored gelatin

Servings: persons

Carrot layer:
2/3 cup carrot juice
1/3 cup pineapple juice
3 tablespoons sugar
2 tablespoons honey
1 tablespoon ginger juice (such as The Ginger People)
1/4 teaspoon ground cinnamon
Dash of ground cloves
2 (1/4-ounce) packets unflavored gelatin
3/4 cup bourbon
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Cooking spray
Vermouth cream layer:
2/3 cup evaporated milk
1/3 cup dry vermouth
2 1/2 tablespoons sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
1 (1/4-ounce) packet unflavored gelatin

1
To prepare carrot layer, combine carrot and pineapple juices, 3 tablespoons sugar, honey, ginger juice, cinnamon, and cloves in a saucepan over medium-low heat. Sprinkle 2 packets gelatin over mixture; let stand 1 minute. Increase heat to medium; cook, stirring constantly, until gelatin and sugar dissolve.
2
Remove pan from heat; stir in bourbon, 1/2 teaspoon vanilla, and almond extract. Pour into an 11 x 7-inch glass baking dish lightly coated with cooking spray. Place dish in refrigerator; refrigerate 45 minutes.
3
To prepare cream layer, combine evaporated milk, vermouth, 2 1/2 tablespoons sugar, lemon and orange juices, and 1/2 teaspoon vanilla in a saucepan over medium-low heat; sprinkle 1 packet gelatin over mixture. Increase heat to medium; cook until sugar and gelatin dissolve, stirring constantly. Cool 3 minutes. Gently pour vermouth mixture evenly over carrot mixture in dish. Refrigerate 4 hours or until set. Dip bottom of dish in warm water. Using a sharp knife, cut gelatin into 32 equal cubes; carefully remove from dish using a spatula.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Carrot layer:, 2/3 cup carrot juice, 1/3 cup pineapple juice, 3 tablespoons sugar, and more.

Yes, Carrot Cake Gelly Shots falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Gelly Shots

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