Rating: 5 stars
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Dessert meets cocktail: Bourbon-y spiced carrot gelatin delivers familiar warming flavors, and creamy vermouth is absolutely the "frosting" on the cake.

Darcy Lenz
Darcy Lenz
Recipe by Cooking Light April 2016

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Credit: Jennifer Causey Styling: Kellie Gerber Kelley

Recipe Summary

hands-on:
1 hr
total:
5 hrs
Yield:
Serves 16 (serving size: 2 cubes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

81 calories; fat 0.9g; saturated fat 0.5g; mono fat 0.3g; protein 2g; carbohydrates 9g; cholesterol 3mg; sodium 21mg; calcium 33mg; sugars 9g; added sugar 7g.
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