How do I get softer jello shots?

December 27, 2006 7:06 PM

I need advice from a Jello shot head chef.

Last time I made Jello shots, they set way too hard, which made them difficult to consume from the plastic cups they were set in. I had previously used the traditional 1 Cup Water, 1 Cup Booze recipe.

I'd like some advice on how to control the consistency of Jello. I assume the answers will be along the lines of more/less hot water or booze, but I'd like some more specific measurements, so that it's easier to predict the consistency and adjust scale accordingly.

posted by MasD to food & drink (5 comments total)

The Ultimate Jell-O Shot has some pretty specific information on that.
posted by exceptinsects at 7:16 PM on December 27, 2006 [1 favorite has favorites]

There is indeed science involved in the quest for The Ultimate Jell-O Shot.

The short answer: less hot water, perhaps some cold water, and more booze :)
posted by toxic at 7:18 PM on December 27, 2006 [1 favorite has favorites]

drat... should've previewed.
posted by toxic at 7:19 PM on December 27, 2006

I would suggest entirely rejecting the Jell-O paradigm, and take a true molecular gastronomy approach. Agar-agar makes a great, soft, heat stable gel, which makes Flaming Jell-O Shots all the more impressive.
posted by roofus at 3:02 AM on December 28, 2006

Depends on the booze used.
You can use the 1-1 ration for straight alcohols (vodka, tequila, etc.), But I've found that you need to slightly bump-up the water ratio when using liqueurs (peach schnapps, cointreau, etc.) due to their added sugary viscosity.
Just my experience, of course. YMMV.

Tequila/lime jello shooters...mmmmmm...
posted by Thorzdad at 4:31 AM on December 28, 2006