The fourth submission for the End of Summer Cocktail survey is a no brainer. It is so obvious in fact, that I can't believe this cocktail didn't make it into the upcoming Jelly Shot Test Kitchen Recipe book. (Good thing the recipe follows!) So, without further aediu we present Mimosa Jelly Shot, a mildly alcoholic jelly shot, lovely on skewers, molded or cut into cubes.
Mimosa breaks two of my cardinal jelly shot rules:
1) don't gild the lily, and 2) strain to remove solids. The Mimosa really takes to a little low-tech gilding, either in the form of muddling fresh herbs to infuse the juice, or as I have done here, adding a drop of orange flower water. When it comes to rule number 2, straining, I'm not sure if its the texture of the word "pulp" itself that I don't care for, but if you haven't noticed that I am usually an absolute nut about straining, consider yourself warned. Regardless, the Mimosa jelly shot benefits from retention of (. . . hmmm, how can I put this without using p-u-l-p . . . ) the "character" of the juice.
And speaking of juice, fresh squeezed is specified in the recipe - it really does make a difference. (Honestly though, I buy the little bottles of fresh squeezed at my local supermarket, rather than juicing my own - much more time effective.) If using juice from concentrate - that's okay, just make sure its top notch. If it tastes a little flat or sour, add a little extra sugar to the recipe, or a tablespoon of frozen orange juice concentrate if you have it handy.
Mimosa Jelly Shot
I ascribe to Ina Garten's garnishing philosophy- garnish according to the actual flavorings used in preparation of the item. Mimosa Jelly Shot contains a drop of orange flower water, and as such is garnished with flower petals (if only I had actual orange flowers, but I live in MN and its September . . . so no luck). Another fun and delicious variation of the Mimosa is to muddle fresh herbs with the orange juice and omit the orange flower water - in that case, an herb leaf garnish would be adorable.
Recommended Pan: 9x9 cake pan
- 1 1/2 cups fresh squeezed orange juice
- 1 tbsp sugar
- 3 envelopes Knox gelatin
- 1 1/2 cups champagne
- 1 drop orange flower water, if desired
- Edible flower petals for garnish, if desired
Pour juice and sugar into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat. Stir in the champagne. Mixture will be foamy - don't worry, this will dissipate as the mixture sets. Add the drop of orange flower water if desired. Pour mixture into pan and place in refrigerator to cool.
To serve, cut into desired shapes. Garnish with edible flower petals, if desired.
Makes 24 to 32 jelly shots.