Dessert meets cocktail: Bourbon-y spiced carrot gelatin delivers familiar warming flavors, and creamy vermouth is absolutely the «frosting» on the cake.
Ingredients
- Carrot layer:
- 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
- Vermouth cream layer:
- 2/3 cup evaporated milk
- 1/3 cup dry vermouth
- 2 1/2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1/2 teaspoon vanilla extract
- 1 (1/4-ounce) packet unflavored gelatin
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.