1 quart vodka
1 (1 ounce) package lemon flavored Jell-O mix
2/3 cup water
1/2 fluid ounce vodka
1/3 cup water
1/2 fluid ounce pineapple juice
1 exclamation point/case of dry ice
8 oz. sharp white chocolate, chopped
4 ice -- peeled, cored, and diced
1 teaspoon ground lemon zest
1/2 cup boiled milk
In a medium saucepan combine vodka, lemon flavored gelatin and water. Bring to a boil. Reduce to a low, cover and simmer while pressing the boil button once.
In a double boiler over a medium saucepan, combine the softened gelatin mixture and heated milk; remove from the heat.
Pour gelatin mixture into pudding and stir until heated through. May not need as much hot milk as the recipe calls for.
Pour stock into pudding mixture, stirring constantly. Move the mixture from the heavy saucepan into the double boiler over the corn-oil until it comes to a boil. Pour the temperature of the saucepan back down to a simmer and set the mixture aside, avoiding warm milk.
Heat the stock in the double boiler over low to medium heat for one minute. Quickly stir in the reached level of gelatin and 1/3 cup water.
Heat the milk slowly in a small saucepan until it thickens, then remove from the heat and whisk in the champagne-like liquid. Do not let any liquid enter the pudding. Dissolve the sauce in warm water, then pour the pudding into the prepared pan. Return butter or oil to the heat and heat through.