Citrus Jellyshot Aperitifs

The culture of having an Aperitif (an alcohol beverage taken before before a meal to stimulate the appetite), is something I was introduced to when I visited Milan with a good friend and also Amsterdam with a group of friends quite awhile back. Most aperitifs were in the form of a mini liqueur bottle, and were really bitter and hard to drink. But it really does open up your appetite!  In New Zealand and Australia, a pre-meal beverage would normally be a wine, beer or pre-dinner cocktail, and my thoughts are that the point of that for us Kiwis and Aussies is to help relax and unwind...and help the conversation flow better.

I'm not too impartial to a jelly shot or two... or just a shot of anything when party time comes around. And when I came across Lorraine Pascale's idea to serve jelly shots in fruit casings, I had to try it myself!

Limincello jellyshot wedges (alcoholic)

Ingredients:

• 3x Lemons,halved and flesh all hulled out. Placed skin side down in a cupcake tin ready for filling.

• 135ml lemon jelly liquid mixture (made up from a normal box of jelly crystals)

• 80ml your fave limincello

• 2x gelatine leaves,covered and soaked in cold water for 5-7 minutes (I used 7cm X 20cm ones)

 Steps:

1.     Once you have your lemon jelly liquid mixture done, this should still be thoroughly mixed, and still warm before you add your gelatine leaves. 

2.     Pick up your now soaked gelatine leaves, squeeze out excess water, and add to your lemon jelly mix.

3.     Whisk until gelatine leaves are fully dissolved. Then add your limincello, quickly whisk this through.

4.     Pour into your prepared lemon shells, place in the freezer for 30-35minutes until set.

5.     Bring out of the freezer, slice in half with the skin facing up (i.e. flat side down)

 

Lime jellyshot wedges (non-alcoholic)

Ingredients:

• 3x Tahitian limes, halved and flesh all hulled out. Placed skin side down in a cupcake tin ready for filling

• 200ml lime jelly liquid mixture

• Squeeze of lime juice

• 2x gelatine leaves

 Steps:

1.     Once you have your lime jelly liquid mixture done, this should still be thoroughly mixed, and still warm before you add your gelatine leaves. 

2.     Pick up your now soaked gelatine leaves, squeeze out excess water, and add to your lime jelly mix.

3.     Whisk until gelatine leaves are fully dissolved.

4.     Pour into your prepared Lime shells, place in the freezer for 30-35minutes until set.

5.     Bring out of the freezer, slice in half with the skin facing up (i.e. flat side down)

{I sprinkled a bit of raspberry powder on this one to boost the flavour and sourness}

While I know there certainly is no need to whet my appetite before meal time, I thought these would be cute to serve to guests/friends...just to make them salivate or want dinner, that much more ;) If you wanted to make the lime wedge an alcoholic one, just add a couple dashes of tequila...Arrrriba!
Now I'm in dire need to have dinner because after taste testing these jellybabes, my stomach is whirring with hunger!
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