This is a more tasty take on the ubiquitous Jell-O shot especially if you top them with some candied lime peel and a little sprig of mint. You can follow this recipe but substitute any of your favorite drinks or feel free to just use a mix instead of making your own. Drinks with higher alcohol percents will sometimes need a little more gelatin to keep them the same firmness.
Be sure you bloom and disperse the gelatin in water instead of the alcohol or you could burn all the alcohol
off when you heat it.
When molding, the resulting gelatin can be fragile so it can be best to use wider or larger molds and then trim the gel into the shapes you want.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Margarita Gels Ingredients
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.
230g cold water
9 gelatin sheets or 2 1/4 packets, 1.5%
230g fresh lime juice
120g Cointreau or Triple Sec
Margarita Gels Instructions
At least 4 hours before serving
Place the water and gelatin in a pot. Let the gelatin bloom in the water for 5 to 10 minutes.
Once the gelatin is bloomed, heat the water over medium to medium-high heat while stirring until the gelatin dissolves completely. Remove the pan from the heat.
Add the tequila, lime juice, and Cointreau and whisk to combine. Pour the mixture into your mold or container and let cool. Once it has cooled slightly place it in the refrigerator for several hours.
After it is fully set you can unmold it and cut it into any shapes you like. Store them in the refrigerator until serving.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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