Gelushi

Happy Easter for all those in the mood to color eggs, and eat marshmallow Peeps! Michelle and I went to town for her annual Kegs and Eggs party. Fruity multi-colored gelatin and Easter go together like knives and pumpkins. In my house they do at least. For this event we started by making a gelatin shot inspired by the Food Librarian. She has the most amazing collection of baking recipes. Michelle forwarded me her recipe for Broken Glass Jello and instantly we knew it had to be made into a shot.

We pretty much followed the Food Librarian's guidelines for making the gelatin but instead of just adding one cup of hot water for the colors, we added 1 cup hot and then after cooling, 3/4 cup vodka and 1/4 cup peach schnapps. This we did the day before the party and let them chill overnight.

Then next day we cut the cubes up into one inch squares and made the binding layer of hot water, unflavored gelatin, and sweetened condensed milk. We placed in the freezer for an hour and then transfered to the fridge and it was ready to go.

Most people thought it was sushi at first so we decided to call these Gelushi- patent pending, of course.