Dessert: Carrot Cake Gelly Shots Recipe | Myrecipes

Recipe by Darcy Lenz Dessert meets cocktail: Bourbon-y spiced carrot gelatin delivers familiar warming flavors, and creamy vermouth is absolutely the "frosting" on the cake.

This recipe includes fertility superfoods such as:

Cinnamon, Honey, Pineapple

Health and fertility benefits of Carrot Cake Gelly Shots Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55. Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

2/3 cup carrot juice
1/3 cup pineapple juice
3 tablespoons sugar
2 tablespoons honey
1 tablespoon ginger juice (such as The Ginger People)
1/4 teaspoon ground cinnamon
Dash of ground cloves
2 (1/4-ounce) packets unflavored gelatin
3/4 cup bourbon
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Cooking spray

Instructions

To prepare carrot layer, combine carrot and pineapple juices, 3 tablespoons sugar, honey, ginger juice, cinnamon, and cloves in a saucepan over medium-low heat. Sprinkle 2 packets gelatin over mixture; let stand 1 minute. Increase heat to medium; cook, stirring constantly, until gelatin and sugar dissolve.
Remove pan from heat; stir in bourbon, 1/2 teaspoon vanilla, and almond extract. Pour into an 11 x 7-inch glass baking dish lightly coated with cooking spray. Place dish in refrigerator; refrigerate 45 minutes.
To prepare cream layer, combine evaporated milk, vermouth, 2 1/2 tablespoons sugar, lemon and orange juices, and 1/2 teaspoon vanilla in a saucepan over medium-low heat; sprinkle 1 packet gelatin over mixture. Increase heat to medium; cook until sugar and gelatin dissolve, stirring constantly. Cool 3 minutes. Gently pour vermouth mixture evenly over carrot mixture in dish. Refrigerate 4 hours or until set. Dip bottom of dish in warm water. Using a sharp knife, cut gelatin into 32 equal cubes; carefully remove from dish using a spatula.

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