Swide Magazine by Dolce&Gabbana

Michelle Palm has been inspired by Dolce&Gabbana and served up a treat in the Jelly Shot Test Kitchen. Think Florals. Think Mojito. Think Elderflower. Think Drink.

Jelly Shots in Full Bloom

 

I am a translator, of sorts.  But not in a “United Nations” sort of way.  My blog, Jelly Shot Test Kitchen focuses on the transformation of cocktails, ranging from the classic to the not-quite-so-classic, from liquid into gelatin form.  When Dolce & Gabanna contacted me about creating a cocktail jelly for Swide.com, my imagination went into complete overdrive at the possibilities.  Translating a high fashion concept into a jiggly alcoholic nibble – oh my!  I immediately latched onto this gorgeous shot from their recent campaign for inspiration.

 

The floral dresses are mesmerizing, aren’t they?  Slightly sheer, ethereal, easy - so gorgeous and simple, but unabashedly lush all at once. 

My first step for creating a jelly shot recipe is usually a great cocktail.  As such, I set about narrowing down the perfect libation – one that was both reflective of the blossomy prints and appropriate for the conditions presented in the photograph, i.e. a drink suitable for consumption with friends on a warm spring afternoon at one’s country estate, reclining on a delectably rumpled picnic blanket in the dappled sunlight.  Anything with brown liquor was clearly out.  Vodka seemed a touch pedestrian, and gin didn’t fit the relaxed but subtly festive bill, either – too stuffy.  The answer, of course, was rum –a Mojito!  Sifting through Mojito recipes, I found the Mojito Parisien, which added elderflower liqueur (or as I like to call elderflower liqueur, a taste of springtime . . .) to the traditional Mojito components of rum, lime and mint.  It’s brilliant, the elderflower complements the mint, and the lime holds the sweetness at bay!

Still, the addition of elderflower liqueur was not quite enough to quell my floral obsession.  I dabbed freehand daisies onto the set jelly shots before slicing, using natural food coloring and a paintbrush.  However, should you wish to steer clear of an art project, a little fresh mint or an edible flower petal would be a lovely jelly shot garnish. 

Hope you enjoy Elderflower Mojito Jelly Shots! 

XO, Michelle

Elderflower Mojito Jelly Shot

1 package fresh mint (3/4-ounce/21 g package about 50 mint leaves)

1/2 cup/120 ml white rum

1/2 cup/120 ml St-Germain Elderflower Liqueur

1/3 cup/75 ml fresh lime juice

1/3 cup/75 ml water

1/3 cup/75 ml simple syrup or agave nectar

2 envelopes plain gelatin (about 4 tsp gelatin powder)

Instructions:

Lightly muddle mint in a small bowl.  (You can gently crush the mint with the back of a spoon if you don’t have a cocktail muddler!)  Add the rum and elderflower liqueur to the bowl and set aside. 

Combine lime juice, water and simple syrup/agave in a small saucepan.  Sprinkle with gelatin, and allow the gelatin to soak for a minute or two.  Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes).  Remove from heat. 

Strain the mint-infused liquor into the sauce pan and stir to combine. 

Pour into non-reactive metal or glass pan to set.  (I used a standard 1 lb loaf pan, approximately 8” x 5”)

Refrigerate until fully set, several hours or overnight.  A few hours before serving, “paint” a floral pattern on the surface of the jelly shots with a paintbrush and food coloring.  (I used natural colors – while the colors are limited, I love the subtle shades and mixing my own custom blends) Return pan to fridge to allow the food coloring to set, about 2 hours. 

Cut into desired shapes to serve.  Makes 12 to 18 jelly shots. 

For more ideas check out Michelle Palm's Jelly Shot Test Kitchen.

Text by Michelle Palm.

Images by Michelle Palm. 

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