Home Party Dessert Recipe
7/23/2019
Carrot Cake Gelly Shots
(for the carrot layer)
2/3 cup carrot juice
1/3 cup pineapple juice
3 T sugar
2 T honey
1 T ginger juice
1/4 t ground cinnamon
dash of ground cloves
1/2 oz. unflavored gelatin
3/4 cup bourbon
1/2 t vanilla extract
1/2 t almond extract
(for the cream layer)
2/3 cup evaporated milk
1/3 cup dry vermouth
2 1/2 T sugar
1 T fresh lemon juice
1 T fresh orange juice
1/2 t vanilla extract
1/4 oz. unflavored gelatin
[how to make]
(for the carrot layer)
*Combine carrot and pineapple juices, sugar, honey, ginger juice, cinnamon, and cloves in a saucepan over medium low heat.
*Sprinkle gelatin over mixture; let stand 1 minute.
*Increase heat to medium; cook, stirring constantly, until gelatin and sugar dissolve.
*Remove pan from heat; stir in bourbon, vanilla, and almond extract.
*Pour into an 11" x 7" glass baking dish lightly coated with cooking spray.
*Place dish in refrigerator; refrigerate 45 minutes.
(for the cream layer)
*Combine evaporated milk, vermouth, sugar, lemon and orange juices, and vanilla in a saucepan over medium low heat; sprinkle 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 small cubes; carefully remove from dish using a spatula.
-makes 32-
Note: I found this recipe in the "Cooking Light" magazine.
(for the carrot layer)
2/3 cup carrot juice
1/3 cup pineapple juice
3 T sugar
2 T honey
1 T ginger juice
1/4 t ground cinnamon
dash of ground cloves
1/2 oz. unflavored gelatin
3/4 cup bourbon
1/2 t vanilla extract
1/2 t almond extract
(for the cream layer)
2/3 cup evaporated milk
1/3 cup dry vermouth
2 1/2 T sugar
1 T fresh lemon juice
1 T fresh orange juice
1/2 t vanilla extract
1/4 oz. unflavored gelatin
[how to make]
(for the carrot layer)
*Combine carrot and pineapple juices, sugar, honey, ginger juice, cinnamon, and cloves in a saucepan over medium low heat.
*Sprinkle gelatin over mixture; let stand 1 minute.
*Increase heat to medium; cook, stirring constantly, until gelatin and sugar dissolve.
*Remove pan from heat; stir in bourbon, vanilla, and almond extract.
*Pour into an 11" x 7" glass baking dish lightly coated with cooking spray.
*Place dish in refrigerator; refrigerate 45 minutes.
(for the cream layer)
*Combine evaporated milk, vermouth, sugar, lemon and orange juices, and vanilla in a saucepan over medium low heat; sprinkle 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 small cubes; carefully remove from dish using a spatula.
-makes 32-
Note: I found this recipe in the "Cooking Light" magazine.
Labels: Gelly Shots recipe
7/06/2019
Raspberry Nectarine Parfaits with Peach Sabayon
1 lb. nectarines, thinly sliced
2 1/2 raspberries, divided
1/2 cup sugar, divided
4 large egg yolks
1/3 cup canned peach nectar
1/2 cup peach liqueur
pinch of salt
[how to make]
*Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl to coat evenly.
*Let stand until juices form, about 5 minutes.
*Whisk egg yolks, nectar, liqueur, salt, and remaining 1/4 cup sugar in large metal bowl to blend.
*Place bowl over saucepan of boiling water, whisk until sabayon is thick and thermometer inserted into center registers 160 degrees, about 6 minutes.
*Remove bowl from over water.
*Divide fruit mixture among 4 large glasses or goblets.
*Spoon warm peach sabayon over.
*Garnish with remaining raspberries.
-serves 4-
Note: This recipe came from "Bon Appetit".
1 lb. nectarines, thinly sliced
2 1/2 raspberries, divided
1/2 cup sugar, divided
4 large egg yolks
1/3 cup canned peach nectar
1/2 cup peach liqueur
pinch of salt
[how to make]
*Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl to coat evenly.
*Let stand until juices form, about 5 minutes.
*Whisk egg yolks, nectar, liqueur, salt, and remaining 1/4 cup sugar in large metal bowl to blend.
*Place bowl over saucepan of boiling water, whisk until sabayon is thick and thermometer inserted into center registers 160 degrees, about 6 minutes.
*Remove bowl from over water.
*Divide fruit mixture among 4 large glasses or goblets.
*Spoon warm peach sabayon over.
*Garnish with remaining raspberries.
-serves 4-
Note: This recipe came from "Bon Appetit".
Labels: parfait recipe, Peach Sabayon recipe, Raspberry Nectarine Parfait recipe, sabayon recipe
