Irish Car Bomb Jello Shots - The Surznick Common Room

Saturday, March 15, 2014

Irish Car Bomb Jello Shots


In honor of St. Patrick's Day on Monday, we made Irish Car Bomb Jello Shots! We've never made any jello shots before and these were surprisingly easy. We generally followed this recipe, but we cut out some unnecessary steps to simplify the process.


Here's what you need!
- 16 oz. Irish stout
- 3 oz. (1/3 cup) Irish cream
- 3 oz. (1/3 cup) Irish whiskey
- 5 packages of Knox gelatine
- Small cups or a mini muffin tin
- Non-stick spray
- Whipped cream (optional)

Typically Irish Car Bombs are made with Guinness Irish stout, Baileys Irish cream, and Jameson Irish whiskey. We decided to use Guinness, but we opted for cheaper Irish cream and whiskey, so we used Ryan's Irish cream and Bushmills Irish whiskey.

Here's what you do!
- First, prepare your cups or muffin tin (we used small plastic Dixie cups). Spray a paper towel with non-stick spray and wipe the insides of the cups or muffin tin. This will ensure that your jello shots are easy to remove from the cups once solidified.
- In a medium sized sauce pan, slowly pour 12 oz. of stout (you want as minimal head as possible). If you're using bottles of Guinness, note that they are 11.2 oz. It's a tiny difference, but we measured out a full 12 oz. using a second bottle. On top of the stout, pour 4 packets of gelatine and let it sit for 2 minutes.
- After the 2 minutes, heat the stout/gelatine mixture over low-medium heat and stir until gelatine is completely dissolved. Remove pan from heat and stir in the remaining 4 oz. of stout to cool the mixture.
- Spoon the mixture into your cups. We used 24 cups and about 3 spoonfuls in each. Put them on a tray in the refrigerator to solidify. Wait 5-10 minutes before starting the next step so that you give your first layer enough time to solidify.
- In a small sauce pan, pour 3 oz. of irish cream and 3 oz. of whiskey. Stir to combine. Pour 1 packet of gelatine on top and let it sit for 2 minutes.
- After the 2 minutes, heat the mixture over low-medium heat and stir until gelatine is completely dissolved. Remove pan from heat and add an ice cube to cool the mixture.
- Spoon or pour the mixture into your cups on top of your stout layer. We actually poured our mixture from a sauce pan into a liquid measuring cup with a spout and used that to pour into our cups. Once the cups are filled, put them back in the refrigerator to solidify.

Once the jello shots are solidified, you can turn the cups upside down an squeeze them until the jello shots pop out. We decided to spray some whipped cream on ours before eating. YUM.


We hope you all have a fun and safe St. Patty's Day weekend!

Sarah & Nick

1 comments: