Portions: Small portions Preperation time: 2 hours Tested: Storage/Preperation Can be stored for a couple of days Catagories: Molecular Gastronomi
Ingredients
170.0ml   Kaluha, 170.0ml   Bailies, 170.0ml   Grandmanier, 24.0g   gelatin,

Directions:

o	Place each liqueur in separate bowls and add 8 g gelatin to each. Cover and leave until gelatin has softened.
o	Pour Kahlúa/gelatin into a saucepan and heat over low heat until gelatin dissolves. Strain to remove any remaining solids.
o	Pour liquid into a 10 x 20 cm pan lined with plastic wrap. Cool for about one hour.
o	Repeat with Baileys, and then with Grand Marnier, pouring the newly prepared liqueur on top of the set liqueur in the mold.
o	Cut into pieces and serve.

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