ESPRESSO MARTINI JELLY SHOT

Steps:

• Prepare a flexible silicon pyramid mold (we like this one from Kerekes) by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil. Follow by wiping each mold cavity with a clean paper towel. This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin.
• Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure the pan or rack fits into your refrigerator).
• Prepare jelly shot mixture.
• Pour coffee/espresso into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Remove from heat, and add the vodkas and Kahlua, stirring well to combine. Taste and add agave nectar/simple syrup if desired.
• If making dual-level jelly shots, divide the jelly shot mixture equally into two bowls. Add 1-2 tbsp Baileys to one of the bowls. Spoon a teaspoon of the Baileys mixture into 4 of the mold cavities, then spoon a teaspoon of the espresso jelly shot mixture into 4 additional cavities. Refrigerate until set, about 3 minutes, inverting the mold on one end to create an angled layer.
• When set, remove from refrigerator and fill with the alternate jelly shot mixture. You will have 7 mold cavities remaining, fill these with the remaining espresso and the Bailey's mixtures.
• Refrigerate until fully set, several hours or overnight. To serve, unmold.
• Makes 15 jelly shots.
• *these can of course be set in a 8"x4" loaf pan and cut into squares for serving. You may wish to reduce the gelatin to 2 envelopes if setting in a pan - the extra gelatin is vital for smooth unmolding, but not really necessary otherwise.