The devil called, he wants his eggs back 📞👹
🥥EGG WHITE: Coconut Jelly w/ booze
🥚3 oz Coconut Milk (full fat like @aroyd_official)
🥚3oz Coco Lopez, Cream of Coconut (@coco.lopez.usa)
🥚3oz Coconut Rum (I used @derelspirits )
🥚1 oz Cachaça or Fun Rum (I used @novofogo)
🥚1 packet Knox Gelatin
Bloom the gelatin in the booze for at least 5 minutes.
Over medium-low heat, combine coconut milk and cream of coconut. Too high of heat can separate the coconut milk so be sure to heat gently and stir often until steam begins. Do not boil this.
Turn the heat off and add the gelatin/alcohol mixture, stir until gelatin is completely dissolved.
Pour into molds and refrigerate for at least 3 hours (or until fully set). It’s best to cover these so they don’t dry out.
(Yields 10 ounces, recipe can be multiplied for larger batches)
🐣FILLING: Stabilized Passionfruit Mousse
🟡5.5oz / 160ml Heavy Cream
🟡2T / 26g Granulated Sugar, powdered (or 3.5T confectioners sugar)
🟡2oz / 60g Passionfruit Puree (I used frozen pulp from Goya)
🟡3tsp / 12g Flavored gelatin, like jello (I used @gelee__gelee Passion flavor)
🟡1/8 tsp Turmeric Powder, for color (optional)
Heat the passionfruit puree until barely steaming (you can do this in the microwave) then add the jello powder and stir to dissolve, set aside to cool to room temp.
Meanwhile, combine heavy cream and sugar, whip until medium peaks form.
Fold in cooled (but not set) passionfruit mixture and turmeric.
Put into piping bag or ziploc and cool in the fridge for at least 3 hours
(Yields about ~1.5 cup, enough to decorate at least a dozen jello “eggs”)
Cheers!
#jelloshots #cocktail
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