Ingredient:
2 packet unflavored gelatin
2 cup apple juice
1 1/2 cup Goldschlager cinnamon schnapps
Method:
In a medium bowl add Goldschlager and sprinkle the gelatin over the schnapps to let bloom. Let stand for 5 minutes.
In a small saucepan, heat the cup of apple juice until it is boiling.
Remove from heat and add boiling apple juice to bowl with gelatin and schnapps.
Whisk until the gelatin is fully dissolved. Let mixture come to room temperature.
Then place in fridge for 10 minutes.
You want it to set up just a little so that the gold flakes will stay afloat better in the shots and not just sink to the bottom which will happen if you pour them while hot/warm.
Pour into molds or cups depending on what you are using. If using ramekins you will need to spray with baking spray or grease with butter to help them come out better.
Keep in fridge covered for 4 hours. If using ramekins you will need to run a sharp knife along the edge to help loosen the sides.
2 packet unflavored gelatin
2 cup apple juice
1 1/2 cup Goldschlager cinnamon schnapps
Method:
In a medium bowl add Goldschlager and sprinkle the gelatin over the schnapps to let bloom. Let stand for 5 minutes.
In a small saucepan, heat the cup of apple juice until it is boiling.
Remove from heat and add boiling apple juice to bowl with gelatin and schnapps.
Whisk until the gelatin is fully dissolved. Let mixture come to room temperature.
Then place in fridge for 10 minutes.
You want it to set up just a little so that the gold flakes will stay afloat better in the shots and not just sink to the bottom which will happen if you pour them while hot/warm.
Pour into molds or cups depending on what you are using. If using ramekins you will need to spray with baking spray or grease with butter to help them come out better.
Keep in fridge covered for 4 hours. If using ramekins you will need to run a sharp knife along the edge to help loosen the sides.
