<http://www.independent.co.uk/life-style/food-and-drink/recipes/bloody-mary-jelly-shots-2026053.html>

Bloody Mary jelly shots
By Mark Hix
Makes about 8-10

150 ml vodka
3 tbsp Worcestershire sauce if you wish
The juice of 3 lemons (approximately 90 ml)
2-4 tsp Tabasco, depending on how spicy you like it
800 ml tomato juice
2 tbsp freshly grated horseradish
Celery salt
5 leaves of gelatine

In a large bowl, mix all of the ingredients together, except the
gelatine, and leave to infuse for about 45 minutes, then strain through
a very fine-meshed sieve.

Soak the gelatine leaves in cold water for 3-4 minutes, then squeeze out
the excess water.

Bring about 100 ml of the liquid to the boil and stir the gelatine leaves
in until dissolved; then stir into the rest of the liquid.

Pour into shot glasses or similar and leave for about 45 minutes in the
fridge to set.

On Aug 12, 5:58*pm, (Victor Sack) wrote:
> <http://www.independent.co.uk/life-style/food-and-drink/recipes/bloody...>
>
> * * * * * * * * Bloody Mary jelly shots
> * * * * * * * * * * *By Mark Hix
> * * * * * * * * * Makes about 8-10
>
> 150 ml vodka
> 3 tbsp Worcestershire sauce if you wish
> The juice of 3 lemons (approximately 90 ml)
> 2-4 tsp Tabasco, depending on how spicy you like it
> 800 ml tomato juice
> 2 tbsp freshly grated horseradish
> Celery salt
> 5 leaves of gelatine
>
> In a large bowl, mix all of the ingredients together, except the
> gelatine, and leave to infuse for about 45 minutes, then strain through
> a very fine-meshed sieve.
>
> Soak the gelatine leaves in cold water for 3-4 minutes, then squeeze out
> the excess water.
>
> Bring about 100 ml of the liquid to the boil and stir the gelatine leaves
> in until dissolved; then stir into the rest of the liquid.
>
> Pour into shot glasses or similar and leave for about 45 minutes in the
> fridge to set.

OK, some help here converting this to use powdered unflavored gelatin?

Jude > wrote:

> On Aug 12, 5:58*pm, (Victor Sack) wrote:
> > <http://www.independent.co.uk/life-style/food-and-drink/recipes/bloody...>
>
> OK, some help here converting this to use powdered unflavored gelatin?

Good question. Converting gelatine, in the international context, is
not a trivial task, as there is hardly any standardisation.
Manufacturers produce different sheet sizes or strengths and different
packaging for different markets. For example, for marketing in Germany,
Dr. Oetker produce sheet gelatine im packaging of six, the total enough
for 500 ml of liquid; for marketing in the UK, they produce a packaging
of 12 sheets, enough for 1.7 l of liquid. So, both the sheet size or
the strength of gelatine, as well as the packaging are different.

The recipe above calls for 5 gelatine sheets and the source of the
recipe is a UK newspaper. So, consider Nigella Lawson's site's advice,
at <http://www.nigella.com/kitchen-queries/view/2376>. In my case, it
just happened to be easy: 5 leaves of German-produced Dr. Oetker
gelatine are the exact equivalent of the same number of sheets of
UK-produced Costa gelatine. In your case, assuming you are in the USA,
it is a bit more complicated but still easy enough: you will need 5/6 of
an envelope of Knox powdered gelatine, i.e. ca. 5.8 g.

Victor

On 8/14/2011 11:21 PM, Jude wrote:
> On Aug 12, 5:58 pm, (Victor Sack) wrote:
>> <http://www.independent.co.uk/life-style/food-and-drink/recipes/bloody...>
>>
>> Bloody Mary jelly shots
>> By Mark Hix
>> Makes about 8-10
>>
>> 150 ml vodka
>> 3 tbsp Worcestershire sauce if you wish
>> The juice of 3 lemons (approximately 90 ml)
>> 2-4 tsp Tabasco, depending on how spicy you like it
>> 800 ml tomato juice
>> 2 tbsp freshly grated horseradish
>> Celery salt
>> 5 leaves of gelatine
>>
>> In a large bowl, mix all of the ingredients together, except the
>> gelatine, and leave to infuse for about 45 minutes, then strain through
>> a very fine-meshed sieve.
>>
>> Soak the gelatine leaves in cold water for 3-4 minutes, then squeeze out
>> the excess water.
>>
>> Bring about 100 ml of the liquid to the boil and stir the gelatine leaves
>> in until dissolved; then stir into the rest of the liquid.
>>
>> Pour into shot glasses or similar and leave for about 45 minutes in the
>> fridge to set.
>
> OK, some help here converting this to use powdered unflavored gelatin?

Using plastic, bendable, disposable shot glasses would be advisable.