Step 1: Prepare the Raspberry Rosé Layer. In a medium saucepan, combine 1 cup warmed rosé wine, 1/2 cup strained raspberry puree, and 1/4 cup granulated sugar. Heat gently over medium-low heat, stirring until the sugar completely dissolves. Do not bring to a boil.
Step 2: Bloom the Gelatin for the Rosé Layer. In a small separate bowl, sprinkle 2 tablespoons of unflavored gelatin powder over 1/2 cup of cold water. Let it sit undisturbed for 5 minutes until the gelatin blooms and softens.
Step 3: Combine Rosé Mixture and Bloomed Gelatin. Add the bloomed gelatin to the warm rosé mixture in the saucepan, whisking continuously until the gelatin is completely dissolved. Remove the saucepan from the heat.
Step 4: Add Alcohol to Rosé Layer. Stir in the 1/2 cup of chilled rosé wine and the optional 1/4 cup of chilled vodka. Allow the mixture to cool slightly at room temperature for about 10-15 minutes.
Step 5: Pour the First Layer. Carefully pour the cooled raspberry rosé mixture into your chosen shot glasses or silicone molds, filling each about halfway. Arrange the shot glasses on a baking sheet for easy transport and refrigerate for at least 1-2 hours, or until the layer is firm enough to support the next layer without mixing.
Step 6: Prepare the Elderflower Gin Layer. While the first layer chills, prepare the second layer. In a clean saucepan, combine 1 cup of water and 1/4 cup of granulated sugar. Heat gently over medium-low heat, stirring until the sugar dissolves. Remove from heat.
Step 7: Bloom Gelatin for the Gin Layer. In another small bowl, sprinkle 2 tablespoons of unflavored gelatin powder over 1/2 cup of cold water. Let it bloom for 5 minutes.
Step 8: Combine Gin Base and Bloomed Gelatin. Add the bloomed gelatin to the warm sugar water in the saucepan, whisking until completely dissolved. Let the mixture cool slightly for 5-10 minutes.
Step 9: Add Alcohol to Gin Layer. Stir in the 1/2 cup of good quality gin and 1/4 cup of elderflower liqueur. It is crucial to allow this mixture to cool to room temperature before pouring to prevent melting the firm first layer.
Step 10: Pour the Second Layer. Once the raspberry rosé layer is firm and the elderflower gin mixture is cool (but still liquid), carefully pour the elderflower gin mixture over the firm first layer, filling the glasses the rest of the way.
Step 11: Chill Completely. Return the shot glasses to the refrigerator and chill for another 2-4 hours, or until both layers are completely set and firm. For best results, chill overnight.
Step 12: Garnish and Serve. Before serving, garnish your Gourmet Jell-O Shots with fresh raspberries, a small edible flower, or a tiny sprig of mint for an elegant presentation. Serve chilled.