Comments on: How do I get softer jello shots?

Question: How do I get softer jello shots?

MasD — Wed, 27 Dec 2006 19:06:59 -0800

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.

By: exceptinsects

exceptinsects — Wed, 27 Dec 2006 19:16:57 -0800

The Ultimate Jell-O Shot has some pretty specific information on that.

By: toxic

toxic — Wed, 27 Dec 2006 19:18:54 -0800

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 :)

By: toxic

toxic — Wed, 27 Dec 2006 19:19:38 -0800

drat... should've previewed.

By: roofus

roofus — Thu, 28 Dec 2006 03:02:56 -0800

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.

By: Thorzdad

Thorzdad — Thu, 28 Dec 2006 04:31:21 -0800

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...