The Jagerbomb


 (Cindy Soliz)

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Dreamed up by mad genius pastry chef Cindy Soliz, this high-falutin' take on the lowly Jagerbomb is meant to be part of a dessert trio on the menu, but just happens to be the jello shot of a lifetime. 


Jagermeister Panna Cotta

  • 3 cup cream
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 3 gelatin sheets
  • 16 ounce mascarpone cheese
  • 2 teaspoon vanilla extract
  • 1 vanilla bean
  • 1/2 cup Jagermeister

Red Bull Jelly

  • 1/2 cup Red Bull
  • 1/4 cup simple syrup
  • 1 1/2 sheets of gelatin


Step 1

  • Start by making the panna cotta, mixing 2 cups of the cream with the mascarpone, vanilla extract, and the interior of the vanilla bean until it's nice and smooth.

Step 2

  • Then heat the remaining cup of cream with the sugar and stir till combined. Do not bring to a boil or the cream will scald.

Step 3

  • Remove from the heat and at the same time, bloom the gelatin sheets in cold water and then add them to the cream and sugar.

Step 4

  • Once the mixture is smooth, add the mascarpone mixture and stir until the mass is cold, then fold in the liquor.

Step 5

  • Pour into shot glasses and then put the mixture aside in the fridge to set.

Step 6

  • Once that's out of the way, you can get started on the Red Bull jelly. Simply bloom the gelatin sheets in cold water, then add to the simple syrup in a saucepan.

Step 7

  • Heat and stir until combined and then remove from heat and add the Red Bull.

Step 8

  • Once no longer hot, you can pour over the top of the cooled panna cotta for a sweet layered effect.