Mint Julep Jelly

Ingredients:

• 7 gr. powdered gelatin
• 1/2 cup tightly packed fresh mint leaves + 16 beautiful medium leaves for garnish
• 0.5 cup granulated sugar
• 0.5 cups bourbon
• 0.5 cup chilled heavy cream
• 1.5 tsp powdered sugar
• 0.5 tsp mint liqueur
• Special equipment: 16 disposable shot glasses of 30 ml.

Preparation:

1. Place a medium bowl in the freezer to chill.
2. Sprinkle the gelatin evenly over 1 cup of cold water in a medium saucepan. Let stand until the gelatin softens, about 5 minutes. Stir and add the mint leaves and granulated sugar. Heat over medium heat, stirring gently, until the sugar and gelatin are completely dissolved, about 5 minutes (do not bring to a boil). Strain the liquid through a fine-mesh sieve into a medium bowl set over ice, pressing down on the mint with the back of a spoon to extract all the juices. Add the bourbon and refrigerate, stirring occasionally, until the gelatin begins to thicken, about 15 minutes.
3. Place 16 single-serving shot glasses (30 ml each) on a rimmed baking sheet. Place 1 medium mint leaf in each glass. Spread the jelly mixture evenly among the glasses, completely submerging the mint leaves (they will float to the top). Refrigerate the shot glasses until completely set, about 3 hours. This can be done up to a day in advance.
4. Pour the cream into a chilled bowl and add the powdered sugar. Whip with a large whisk until medium peaks form. Gently fold in the liqueur with a silicone spatula. The whipped cream can be made a day ahead, sealed tightly, and refrigerated. Serve the shots cold, garnished with whipped cream.