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Gin and tonic jelly.

Byline: Hardeep Singh Kohli

A rabbit. The mould itself was orange but the jelly seldom was. The rabbit was the very picture of repose.

Strange though it seems now from this end of life's telescope but there was never anything weird or strange about eating jelly in the shape of a rabbit, a reposeful rabbit at that. It seemed like the most normal and natural thing in the world. Rabbit-shaped jelly.

I haven't had jelly in an age. It pops up occasionally these days but invariably it's a savoury jelly rather than the artificially sweet ones from 70s Bishopbriggs.

Colin Buchan, a Weegie chef pal of mine, did an amazing tomato jelly (served with a smoked mozzarella and basil pesto) when he worked in one of those fancy-pants places in London. 've had lamb jelly recently and chicken stock jelly. Cannae mind the last time I had a sweet jelly.

So I decided to make one. The Giffnock goddess enjoys the odd G&T so what better than a gin and tonic jelly, a very adult approach to the stuff of childhood.

The only caveat with this dessert is to ensure you factor it in to any calculations before driving hame. Better still, leave the car and have a second helping.

Grease a 1.25-litre jelly mould with vegetable oil.

Put the 300ml water and the sugar into a wide, thick-bottomed saucepan and bring to the boil.

Let boil for five minutes then take off the heat, add the lemon zest and leave to steep for 15 minutes. Strain into a measuring jug then add the lemon juice, the tonic water and the gin.

You should have reached the 1200ml.

If not, add more tonic water, gin or lemon juice to taste. Soak the gelatine leaves in a dish of cold water for five minutes to soften.

Meanwhile, warm 250ml of the gin and tonic mixture in a saucepan until hot but not boiling.

Take off the heat and let it cool a little, then squeeze out the gelatine leaves and stir them into the warm gin and tonic mixture until dissolved.

Then stir this into the remaining gin and tonic mixture in the measuring jug, making sure it is thoroughly dispersed.

If you are using the lemon segments, lay them delicately and decoratively into the bottom of the mould.

Pour in the gin jelly blend and, when cold, put in the fridge to set. This should take about six hours. Then turn out and eat. Or drink.

? Serves 4 300ml water (and a little more on standby) 300g caster sugar caster sugar 3 lemons, zest and juice The segments of one lemon (optional) 300ml tonic water 300ml gin 30g gelatine leaves Next week, some family fun with flapjacks. How do you do yours? Get in touch with your own recipes for delicious flapjacks - tweet Hardeep at @misterhsk or the usual Saturday magazine contacts.

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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Date:Nov 8, 2014
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