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
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.
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.
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.
Once the mixture is smooth, add the mascarpone mixture and stir until the mass is cold, then fold in the liquor.
Pour into shot glasses and then put the mixture aside in the fridge to set.
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.
Heat and stir until combined and then remove from heat and add the Red Bull.
Once no longer hot, you can pour over the top of the cooled panna cotta for a sweet layered effect.