1Heat orange juice in sauce pan until boiling. Stir in powdered Jell-o until well-blended and all powder is dissolved. Pour vodka and stir gently.
2Liquid can be poured into either glass or plastic shot glasses. Some people prefer to use small, 2 ounce paper cups because these can be turned inside out as Jell-o shots tend to stick to their containers. In an effort to combat this, we sprayed a thin layer of Baker’s Joy cooking spray into glass shot glasses before pouring in the Jell-o.
3You can use several methods to get the Jell-o mixture neatly into the shot glasses. We used a turkey baster, but other methods could be to use an amazing new bowl from ISI North America or a simple ladle.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.