Sambuca. One of the most polarizing spirits, yet, oddly, one of the most often requested for jelly shot recipes, at least queries posted to my little blog. Like its candy inspiration, this jelly shot is a tamed version of licorice, balanced by a delicate, sweet creamy layer.
And this jelly shot was also another opportunity to throw some click bait at the phenomenon that has been electrifying sex-starved suburbia for several years now. Of course I'm speaking of "Fifty Shades of Grey." Typically this is the point where I would add some literary puns relating to the qualities of the jelly shot versus the plot of the book/movie, but I don't feel qualified. If there are any burning a hole in your keyboard, please do forward along. (Quite likely that I am the only person in North America who has not read the book, I think. Your dear M. has been living under a rock!)
I hope you enjoy - so many of you have been wanting something with Sambuca. The addition of a creamy layer tames the Sambuca a touch - it is much more delicate and silky, but still stalwart enough for hard core licorice fans. That said, this jelly shot could easily be made with Kahlua or another liqueur in place of the Sambuca.
I'll add some additional photos for the marbling treatment, however it truly is just as easy as dropping a warm mixture onto a partially set mixture in spoonfuls. I'll also post a more traditional treatment at a later date. You know the kind. Pastel-y. Allsorts-y.
Cheers and XO!
Prepare the Sambuca layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).
Licorice Allsorts Jelly Shot
- 1/2 cup water
- 2 tbsp sweetened condensed milk
- 1 envelope plain gelatin (we use Knox brand, each envelope contains about 2 tsp gelatin powder – which is enough to gel 1 cup of jelly shot liquid)
- 2/3 cup Godiva White Chocolate Liqueur
- 1/3 cup vanilla flavored vodka
- 1/2 cup water
- 1 envelope plain gelatin
- 1/2 cup black Sambuca liqueur(or the clear with a few drops of black food coloring)
Pan: standard non-reactive loaf pan (about 8" x 4")
Prepare the white layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).
Remove from heat. Stir in the liqueur and vodka.
Pour the white mixture into pan. Refrigerate until the mixture just barely begins to set, 15-20 minutes. It will be very wiggly, with a liquid appearance under the surface.
Prepare the Sambuca layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes). Stir in the Sambuca, and, if using, the black food coloring.
Ladle the Sambuca mixture on top of the partially set white mixture. The warmer Sambuca mixture will break the partially-set white layer, forming the marbled pattern. The spooning is best completed in the refrigerator.
Allow the jelly shots to complete the setting process, 3 to 4 hours, or overnight.
To serve, cut into cubes.
Yield: 18 to 24 jelly shots