2 Place 1 tbsp (15 ml) water in a small bowl and sprinkle with ¾ tsp (4 ml) gelatin. Set aside for 5 minutes to bloom. 3 In a small saucepan, heat ½ cup (125 ml) whipping cream, ¼ cup (60 ml) half-and-half cream, 1 tbsp (15 ml) sugar and ⅛ tsp (a pinch) salt just until it starts to boil. Remove from heat. Add ½ tsp (2.5 ml) vanilla extract and bloomed gelatin. Mix well until gelatin has fully melted. 4 Pour about ¼-in (0.6 cm) panna cotta evenly into each dessert glass. Refrigerate for at least 3 hours or until fully set. 5 In a small saucepan, combine grape jelly crystals with ½ cup (125 ml) boiling water. Stir until crystals fully dissolve. Add ⅓ cup (80 ml) ice-cold water and 3 tbsp (45 ml) vodka. Mix well. Pour about ¼-in (0.6 cm) grape jelly mixture evenly over set panna cotta in dessert glasses. Refrigerate for at least 3 hours or until fully set. 6 Continue alternating panna cotta and jelly layers, following the process above to make and chill each layer before adding the next one, and replacing jelly flavours to follow a rainbow order of colours: blueberry, lime, lemon, orange and strawberry. Note: Strawberry jelly will be the last layer of this dessert. 7 Top with whipped cream as garnish, if desired, before serving. Serves 8 to 12, depending on size of glasses INGREDIENT IN CRYSTAL HEAD VODKA PAINT YOUR PRIDE Canada $61.99 374951
1 banana, cut into 1-in (2.5 cm) slices, frozen 2 tbsp (30 ml) vanilla Greek yogurt 3 tbsp (45 ml) vodka 1 Blue Layer ¼ cup (60 ml) frozen blueberries
ADULT RAINBOW POPS Red Layer
1 banana, cut into 1-in (2.5 cm) slices, frozen 1 cup (250 ml) blueberry or vanilla Greek yogurt 1 to 2 drops blue food colouring, as desired 3 tbsp (45 ml) vodka 1 Purple Layer 1 cup (250 ml) frozen mixed berries (blackberries, blueberries, raspberries) 1 banana, cut into 1-in (2.5 cm) slices, frozen ¼ cup (60 ml) raspberry or vanilla Greek yogurt 3 tbsp (45 ml) vodka 1 1 Using a blender, blend all ingredients of the red layer into a smoothie. Transfer to a bowl and set aside in refrigerator to retain a semi-frozen state. Rinsing blender and working quickly, repeat with each layer, transferring each to a separate bowl and setting in refrigerator. 2 Spoon about 2 tbsp (30 ml) of each semi-frozen smoothie colour into ice pop moulds, following the rainbow order of colours: red, orange, yellow, green, blue and purple. 3 Insert an ice pop stick into each mould and freeze overnight. 4 When ready to serve, remove from moulds and serve immediately, or wrap each ice pop individually in plastic wrap and refreeze until ready to enjoy. Makes 10 to 12 ice pops
½ cup (125 ml) frozen raspberries ½ cup (125 ml) frozen strawberries
½ banana, cut into 1-in (2.5 cm) slices, frozen ¼ cup (60 ml) raspberry or vanilla Greek yogurt 3 tbsp (45 ml) vodka 1 Orange Layer
¾ cup (180 ml) frozen sliced peaches ¼ cup (60 ml) frozen mango chunks 2 tbsp (30 ml) frozen orange juice concentrate 3 tbsp (45 ml) vodka 1 Yellow Layer ¾ cup (180 ml) canned pineapple tidbits, drained and frozen ½ cup (125 ml) frozen mango chunks 2 tbsp (30 ml) cream of coconut 3 tbsp (45 ml) coconut rum or vodka 1 Green Layer ¾ cup (180 ml) frozen peeled and cubed kiwis ¼ cup (60 ml) frozen spinach, drained
1 These are adult-only treats. To make family-friendly, omit vodka, add water instead.
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