3 tablespoons or 3 envelopes of unflavored gelatin powder
2 cups cold water
1 cup sugar
1 1/2 cups cold champagne
1 1/2 cups cold ginger ale
1 cup sliced fresh strawberries
In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes.
Bring the water with the gelatin powder to a boil over high heat while stirring until the gelatin is fully dissolved. Remove from the heat.
Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. Then, stir in the champagne and ginger ale.
Refrigerate until thickened a bit. Make sure the mixture is still partially liquid. Fold in the strawberries. Spoon into 7 to 10 individual molds or a big mold. The smaller the mold the firmer the jello will be. Remember, metal mold acquire firmer jello than glass mold. Refrigerate until firm. Unmold and serve.
To unmold, run a knife around the top of the jello and put it in a bath of warm water for 10 – 20 seconds. Flip it over and shake it or give it a light pat.
INGREDIENTSFOR RED LAYER2 packages cherry Veggy Jelly1 1/2 c. boiling water1/2 c. vodkaFOR WHITE LAYER1 c. vodka2 envelopes Veggy Jelly gelatin1 c. boiling water1 (14-oz.) can sweetened coconut milkCrushed candy canes, for garnish
DIRECTIONS1. Spray a small loaf pan with cooking spray. In a large bowl ormeasuring cup, combine cherry Veggy Jelly with boiling water andwhisk to combine. Let sit 2 minutes, then whisk in 1/2 cup vodka. Setaside.2. In another large bowl or measuring cup, combine 1 cup vodka andgelatin and let sit 2 minutes. Add water and stir until gelatin dissolvescompletely. Pour in sweetened coconut milk and whisk to combine.3. Pour half of the red mixture, about 1 cup into loaf pan. Freeze 20minutes until firm and add 1 cup of the white mixture. Repeat twicemore, letting firm 20 minutes between each addition until you havefour layers, then refrigerate for 4 hours or overnight. Remove fromloaf pan and cut into squares. Top with crushed candy canes andserve.
Although a portion of the Baileys Irish Cream is heated, these do contain a significant amount of alcohol. Serve to guests 21 and older.
Baileys Irish vegan Jelly Shots
Ingredients• 3 3-oz packages flavoured Veggy Jelly, any colour/flavour you like (I used sugar-free)• 4 1-oz packages unflavoured gelatine, divided• 1 can sweetened condensed milk• 1/2 cup cold water• 4 1/2 cups boiling water divided• 1 container lite Cool Whip for serving• 6 9-oz clear cups
Instructions1. For coloured layer: Combine 1 package flavoured Veggy Jelly with half a package unflavoured gelatine in a small heat proof bowl. Add 1 cup boiling water and stir until dissolved. Let stand until cooled to room temperature, then divide among the 6 cups. Refrigerate until set, about 15 minutes.2. For white layer: Mix 1 can of sweetened condensed milk with 1 cup boiling water in a small heat proof bowl. In another small heat-proof bowl, add 1/2 cup cold water. Sprinkle 2 packages unflavoured gelatine over cold water and let stand for a few minutes. Now add 1/2 cup boiling water and stir until dissolved. Add that gelatine mixture to the milk mixture and stir to combine. Cool to room temperature and divide half of the milk mixture among the cups. Refrigerate cups until set, about 15 minutes. (Save the other half for the second white layer)3. Repeat coloured layer instructions (Step #1), layering with the remaining half of the white (milk) layer. Repeat until there are 3 layers of the coloured layer and 2 layers of the white layer. Refrigerate until set. Top with Cool Whip and serve. Enjoy!
INGREDIENTS 4 (3 oz.) boxes of Veggy Jelly. (2 cherry, 2 lime) 6 packages vegan gelatin (Veggy Jelly) 1 can (14 oz.) sweetened coconut milk 5¾ cups boiling water ¼ cup cold water
INSTRUCTIONS1. Prepare a 9x13 casserole dish by lightly spraying with vegetable oil.2. In a small bowl combine 1 box lime Veggy Jelly, 1 package unflavoured gelatine (Veggy Jelly) with 1 cup ofthe boiling water.3. Stir until completely dissolved. Let sit for approximately 5 minutes.4. Pour into prepared casserole dish and cool in refrigerator about 20 minutes or until almost firm.5. In another small bowl combine the sweetened condensed milk and 1 cup boiling water.6. In a separate bowl mix 2 packages of the unflavoured gelatin (Veggy Jelly) with ¼ cup of cold water and let itstand for 1 minute.7. Stir in ¾ cup boiling water and dissolve completely. Add to the sweetened coconut milk mixture.8. Pour 1 cup of the sweetened coconut milk mixture over the first layer of Veggy Jelly. Refrigerate for 25minutes.9. Mix the next layer of Veggy Jelly by combining 1 package cherry Veggy Jelly, 1 unflavoured gelatin (Veggy Jelly),and 1 cup boiling water. Let stand for several minutes before pouring over the creamy milk layer.10. Keep layering by repeating each stage above until you end with the red Veggy Jelly on top.11. (Make sure the Veggy Jelly sits for a few minutes before pouring over another layer, this will keepeach layer pure)12. Chill each layer before putting a new layer on.13. When complete, chill in refrigerator for 2 hours.14. Cut into desired sized squares.15. ENJOY!
Ingredients• Veggy Jelly Layer (You will need to repeat the veggy jelly layer, if you want 3 jelly layers, repeat this section 3 times)• 1 packet, 3 oz, lemon Veggy Jelly• 1 & 1/4 tsp gelatine (1/2 packet)• 1 cup boiling water• Creamy Layer (this makes about 3 cups, which was enough for the 4 large jelly cups I made)• 1 can sweetened coconut milk• 1 cup boiling water• 1/2 cup cold water• 2 gelatine packets (Veggy Jelly)
Instructions1. In a mixing bowl, combine the lemon jelly and gelatine. Add in 1 cup boiling water and stir until dissolved. I let my jelly mixture sit for a few minutes to cool down before pouring the jelly into my cups. Divide the among evenly among your cups.2. Place the cups in the fridge to set.3. Begin to prepare the creamy layer. In a mixing bowl, combine the sweetened condensed milk and 1 cup of boiling water. Stir to combine. In a separate smaller bowl, combine the 1/2 cup cold water and 2 gelatine packets, stir to mix. Allow the gelatine mixture bloom/set for 2-3 minutes.4. Pour the gelatine mixture into the sweetened condensed milk mixture, stir to combine.5. Once your jelly is set, add in the creamy layer, making it as thick or thin as you’d like. You will have leftover cream mixture, which you’re suppose to, use that for the next creamy layer.6. Once the cream layer is set, add the next jelly layer, then repeat with another creamy layer, and such going forward. Note: If the sweetened condensed milk/gelatine mixture sets while you’re waiting for the jelly to set, simply warm it up on the stove over low heat until it’s liquidy.7. If desired top each jelly cup with a dollop of cool whip and a lemon slice once all of the layers are set.
Prepare molds with a quick spray of cooking oil, and then wipe clean with a paper towel. This leaves a slight film to aid in removal without affecting the appearance or taste of your jelly shots.
Open one tub of Vegan Veggy Jelly (flavor of your choice), follow as per instructions and pour into mold. Remove from heat, and stir in the vodka.
Fill molds with the mixture, and refrigerate for until firm, several hours or overnight.
To serve, remove from molds.
Yield 12 jelly shots