Cooking Light (July 2013)
Once the provenance of frat houses and bachelorette parties, gelées now pop up occassionally in the pages of food magazines.
Whatever you do, don't call 'em Jello shots. They always go by their classier, more adult name, Gelée (which sounds like what we might name a baby we adopted from France).
In fact, in our third month of blogging here, more than five years ago, we featured Lemoncello Gelée from Martha Stewart Living at a going-away dinner party. It was love at first shot sight.
We're back with gelées today. The July issue of Cooking Light features the classiest looking gelées. With Fourth of July festivities ahead of us, we thought this might be the perfect recipe to get you ready for fireworks.