A Jell-O shot that tastes like pancakes? Make it make sense. This layered Jell-O shot combines all the flavors of a pancake breakfast, complete with OJ and some crispy prosciutto in lieu of bacon, for a real breakfast of champions moment that packs 2g protein and 10% of your daily vitamin C per serving. Will you think it tastes like pancakes? Only one way to find out…
6clementines/mandarinsof equal size, all ~ 2 ½” in diameter
4.5ozbutterscotch schnapps
7.5ozJamesonor whiskey of choice, preferably Irish
3sachets gelatindivided
12ozorange juice
1/4Ccollagen
4slicesprosciutto
Orange zest
Maple syrupoptional
Instructions
Prep the fruit. Cut each clementine in half lengthwise, then scoop out the insides (save and enjoy as a snack!), being careful not to tear the rind. Any tears or holes will mean leakage later on. Set each clementine halve in the cavities of a standard cupcake tin, and adjust so the top/open edges are level. This will ensure even setting.
Make the whiskey/schnapps layer. Add the schnapps to a wide, microwave-safe bowl, then sprinkle 1 ½ sachets of gelatin evenly over the surface. Let the gelatin bloom for 5-10 minutes, then heat in the microwave until dissolved (30 seconds or so). You can test this by rubbing some of the mixture between your fingertips. Add the Jameson to the schnapps/gelatin and mix to combine, then transfer to a measuring cup (or something else with a spout) and pour into the prepared clementine rinds, filling each up about halfway. Carefully transfer to a flat surface in the fridge to set for a minimum of 2 hours or overnight.
When the first layer is set, make the orange layer. To a wide, microwave-safe bowl, add the orange juice and collagen and whisk until dissolved. Sprinkle the remaining gelatin evenly over the surface, and let the gelatin bloom for 5-10 minutes. Microwave until dissolve (depending on if your orange juice was chilled, this could take a minute or so), allow to cool slightly (a few minutes), then transfer to a measuring cup and pour onto your set Jameson/schnapps layer, filling almost all the way to the top. You’ll have a little left over here, stay with me. Transfer the shots to a flat surface in the fridge, then pour in the remaining orange juice so each fruit is completely filled (finishing filling them this way prevents spillage and stress!) and chill for a minimum of 2 hours, or overnight.
When the second layer is set, make the prosciutto. Preheat the oven to 400°F (205°C) and arrange a rack in the center of the oven. Use scissors to cut 4 pieces of prosciutto into 24 smaller pieces, then arrange on a parchment-lined baking sheet so they’re not touching. I also like to drape the individual pieces so they’re a bit wavy – they’ll keep that structure after baking and it looks pretty! When the prosciutto is done, remove from the oven and transfer to a paper towel to finish crisping up.
Finish ‘em up! Carefully cut each clementine in half lengthwise again, then add a piece of crispy prosciutto to the orange juice edge of each shot, sprinkle each with a little orange zest and get sillyyyyyyy.
Notes
If using smaller or larger fruit, you’ll need to adjust the total amount of each layer. You can test this by filling one of your fruit halves with water to see how much it holds, then multiplying by 12 (6 fruits, halved), just make sure your fruit are all mostly the same size. You’ll need a sachet of gelatin per cup of liquid.
If you’d like to use maple syrup, just brush some on each Jell-O shot before adding the prosciutto and zest!
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
