There have been many creative molds devised for these jiggling shooters, but this has to be one of my favorites, simply because they use a natural mold. For this recipe, we can thank Cointreau Master Mixologist, Kyle Ford.
Creating these fun treats is not as difficult as it may seem, simply follow the steps carefully and be patient for the gelatin layers to set properly.
Also, be aware that Cointreau is not a low-alcohol liqueur - it is 80 proof - so these are not going to be as delicate as they may seem. One other note: don't waste the orange pulp when hollowing the peels. Instead, throw them in the juicer, muddle them for cocktails, or enjoy a fresh fruit snack.
If you like, you can also build the gelatin layers in shot glasses, either glass or disposable.
- Cut the oranges in half and hollow them out.
- For the orange layer:
- Boil one cup of water and stir in the orange jello.
- Once dissolved, remove from heat and add 1 cup of Cointreau.
- Pour the mixture into the orange peels, filling halfway.
- Refrigerate for 2-3 hours, until firm.
- For the white layer:
- Add 1/2 cup of water, 1/2 cup coconut milk, Knox gelatin, and sugar to a saucepan.
- Over medium heat, stir until gelatin and sugar are dissolved.
- Remove from heat and add 1/2 cup Cointreau.
- Pour mixture on top of orange jello layer and refrigerate overnight.
- With a sharp knife, cut the orange halves in eighths.
Recipe Courtesy: Cointreau Master Mixologist, Kyle Ford