Gelatin Jello Shooters

Hi everyone! Sorry for the time lapse in-between blog posts I have been very busy the past few weeks.  I wanted to share this little experiment I tried last night to make homemade Jello shooters but a more embellished version.  So I’m assuming everyone loves Jello or Jello shooters right?


Hmm ok well I actually created this on a whim after seeing various beautiful creations of moulds made with Jello.  This is kinda my version of a Jello ‘shooter’ (minus the alcohol).  The picture quality is not the best and I apologize, however I am satisfied with the end result.


I originally wanted to use an edible flower, preferably pickled sakura (salted & preserved cherry blossoms), but I did not have any available to me at the time.  So I went in our backyard and found a flower struggling for dear life in this cold weather! I had envisioned beautiful edible flowers, in a champagne jelly with dried freeze fruit (crushed up/blended) at the bottom of the jelly to look like the petals of the flowers were shedding/falling off in the mould into the bottom of the dessert (if that makes sense). Settled on a beautiful fruit mousse/whip cream. Although it looks a little off from what I envisioned I am happy how it all came together!

As many of my readers know I just recently started up my love and appreciation for culinary and pastry arts last year and just enrolled in culinary classes this year at the sweet young age of 33 (insert laughs here)!

“I was 32 when I started cooking; up until then, I just ate.” -Julia Child

Everything I have done is self-taught.  I read a lot of culinary books and take notes, follow various food bloggers and chefs on social media, watch videos online and try out endless amounts of recipes to test my skills. I am constantly stepping out of my comfort zone and loving it all at the same time. I am forever reading and researching on new techniques, skills and trends.  The point I am making is never give up your quest for knowledge and trying new things, you’ll never know if you come across your destiny or passion! So now that I’ve rambled on about that golden nugget of info on myself, let’s move on shall we?


Back to the main focus, which is the Jello ‘shooter’ recreation.  I basically infused 1/2 cup of water and 1/2 cup of fruit juice in a saucepan on medium heat. I used a tablespoon of organic gelatin powder and sprinkled it over the juice mixture.  Stirred briskly making sure the mixture dissolved and became clear instead of cloudy (make sure it doesn’t over heat).  After a few minutes I set it aside to let it cool down a bit.  Rinse and place a mould into a mug. Pour half the jelly into the mould, drop the flowers in (of your choice of course) , use a toothpick to move the flower around so it will unfurl.  Wait until the jelly is half-set before pouring the remaining jelly in (more than likely the remaining mixture will need to be reheated if it starts to gel quickly!  I got a steel small cup from a baking shop that costs a few dollars to try out for the mould.


I used frozen blueberries which had been storing in my freezer for over a week. I blended about 1/2 cup of frozen blueberries.  When the jelly started to set with the flower I sprinkled a bit of the blueberries in so they would appear at the bottom of the Jello to showcase the “fallen” petals of the flower.  Of course I didn’t have any edible florals on hand so I improvised.


Whip cream is very easy to make so I decided to make an infused fruit whip cream using some of the leftover blended blueberries. I wanted to make a mousse like bottom to go under the Gelatin Jelly.  When the jelly set, the last step is to pour the mousse over the bottom of the jelly and set aside in fridge to chill for a few hours or overnight.




Again I do not have a set recipe or anything.  This is something I impulsively did on my own.  I must say it’s a great feeling to have a vision and bring it to life (or give it a helluva try like in my case)!  My experiences in the kitchen have been rewarding, frustrating, exciting, stressful, but I’m learning something new and unique almost everyday and I LOVE it.  It honestly doesn’t feel like ‘work’ at all.

“Find something you’re passionate about and keep tremendously interested in it.” -Julia Child

I kind of wish I had discovered my love of the culinary craft at an earlier age, then again I wasn’t as focused or determined back then as I am now.  My priorities definitely weren’t in order.  Now I have clarity.

I feel this is a dessert best served during Spring/Summer or a fun treat to serve at a party.  I know it’s still cold out and some of you are enjoying this chilly weather.


Or maybe not! Either way this is a simple, easy and light dessert anyone at home can make.  Try different mould sizes and shapes to make it your own or customize to your liking!  If it’s something too fancy and you want a simple yet healthy and natural recipe then go HERE 

Wishing everyone a happy and great weekend.  For now my family and I will enjoy these beautiful tiny unique treats!


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