B52 Jelly

Start with the Grand Marnier jelly: Put the isinglass into water for some minutes to soften it. Heat the sugar in a saucepan, add pectin and bring to boil. Turn off the heat, and dissolve the isinglass. Once the contents of the saucepan will be cooled, add the liquor, and stir well to obtain a thick mixture. Pour the gelatine into the molds. Let stand in refrigerator at least one hour, and proceed to the stratum of Baileys first, and finally Kalhua. To prepare the other two jellies follow the exact same procedure for the Grand Marnier. Level carefully the gelatines when you place them in the appropriate molds.