Inspired by a recent article on Pisco Sour Jelly Shots, I quickly began to experiment and came up with this version of Pisco Sour en Gelatina. Part cocktail and part dessert, this is one fabulous creation and the only thing more fun that taking a shot is making these shots. If you already know how to make a Pisco Sour, the only extra ingredient you need is some gelatin powder and you can get down to business.
Since I had lots of extra lemons from making Pisco Sazeracs last weekend, I decided to use lemon juice instead of lime juice. I also modified the proportions to balance the flavors and to end up with about 12 oz. of Pisco Sour jelly mixture. Since the Pisco Sour uses egg whites for the froth, I also wanted to used egg whites — not in the jelly mixture but to make a frothy meringue to serve on top of the jelly shot.
To shape the jelly shots, I used a small mini muffin pan, where each muffin cup held about 1 oz. of the Pisco Sour jelly mixture. To shape the meringue into a small disk, I used a piping bag and large tip. Since the shots are small and delicate, I served them on a porcelain soup spoon — which was a very practical and also attractive way to present them. The final touch was 3 drops of Angostura bitters over the meringue.
I was mesmerized by the end result. Somehow, this dessert reminded me of Ferran Adria and others whose work is in the creative realms of molecular gastronomy. Using the same ingredients as my favorite cocktail, it ended up being a solid, instead of a liquid. And instead of being served in a glass, it was standing on its own. This dessert shows that no matter how you reconstruct it, a Pisco Sour is always great.
INGREDIENTS FOR THE JELLY MIXTURE
- 1/2 cup cold water
- 1/4 cup sugar
- 1 1/2 tablespoons gelatin powder
- 1/2 cup Pisco
- 3/4 cup lemon juice
INGREDIENTS FOR THE MERINGUE
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
In addition to the ingredients above, you’ll need a mold for the jelly, and a bowl and mixer to make the meringue.
- Mix the water, sugar, and gelatin in a small sauce pan and stir over medium heat until the sugar dissolves. Set aside.
- Add the Pisco and lemon juice to the jelly mixture.
- Pour the jelly mixture into a mold such as a 12 mini muffin pan.
- Place pan in fridge and let cool overnight until the mixture solidifies.
- Remove the jelly shots from the muffin tin and place on serving spoons.
- Mix the egg whites and cream of tartar in a bowl.
- Using a blender, beat the egg whites until stiff peaks form, adding a little bit of the sugar a time. Set aside.
- Use a piping bag to place some of the meringue on top of each shot.
- Add 3 drops of Angostura bitters on top of each meringue.