This recipe is adapted from Bar Nineteen 12. These can be poured into a 4-inch- by-8-inch loaf pan and cut into squares or slices when set. Gelatin sheets are available at restaurant and baking supply stores. You can substitute 3 (1/4-ounce) packets of gelatin powder for the gelatin sheets. Use one packet for each layer; gently sprinkle the powder into the liqueur to rehydrate. Makes about 28 (half-ounce) cocktails
Ingredients
6 ounces Kahlua
6 ounces Baileys
6 ounces Grand Marnier
13 1/2 gelatin sheets, divided
Directions
Place each liqueur in a separate small bowl or measuring cup. Place 4 1/2 sheets each of the gelatin, one at a time, in each of the three liqueurs, breaking the sheets if necessary to thoroughly submerge them in the liquid.
Cover each of the liqueurs with plastic wrap to prevent evaporation while gelatin softens.
When gelatin is softened in the Kahlua, pour Kahlua and gelatin in a small saucepan. Heat saucpan over low heat, stirring constantly, until the gelatin is completely dissolved and incorporated in the liqueur. If there are small particles that will not dissolve, strain liquid to remove solids.
Pour liquid into bottom of a 4-inch- by-8-inch loaf pan lined with plastic wrap. Place pan in refrigerator and chill until gelatin has set, about an hour.
Repeat with Baileys, and then Grand Marnier, pouring newly prepared liqueur on top of the set liqueur in mold. After all three layers are in the mold, refrigerate until completely set, preferably overnight.
To serve, remove layered gelee from the mold. Cut into slices or squares to serve.
