Vodka and Fruit Jellies
Vodka and Fruit Jellies are packed with fresh berries, set with vodka syrup, and served with sorbet, cream and a touch of lemon verbena. Your favourite dessert just grew up!
Ingredients
- 400ml water
- 100ml vodka
- 50g caster sugar
- 5 leaves gelatine
- 400g raspberries, strawberries blueberries and blackberries (mixed)
To serve
- Raspberry sauce
- Lemon verbena sprigs
- Lime gel
- Clotted cream
- Vodka and raspberry sorbet
Method
Soak the gelatine leaves in cold water.
Meanwhile, in a pan, heat the water vodka and sugar until dissolved.
Squeeze out the excess water from the gelatine and whisk into the warm vodka and sugar mixture.
Fill the individual moulds with berries, then pour the jelly over. Chill in the fridge for 1 hour until set.
When ready to serve, dip the moulds into hot water and tip onto plates. Alternatively, if the moulds are metal, gently heat with a blow torch before turning out.=
Decorate with gel dots, cream, sorbet sauce and lemon verbena.
Ingredients
- 400ml water
- 100ml vodka
- 50g caster sugar
- 5 leaves gelatine
- 400g raspberries, strawberries blueberries and blackberries (mixed)
To serve
- Raspberry sauce
- Lemon verbena sprigs
- Lime gel
- Clotted cream
- Vodka and raspberry sorbet
Method
Soak the gelatine leaves in cold water.
Meanwhile, in a pan, heat the water vodka and sugar until dissolved.
Squeeze out the excess water from the gelatine and whisk into the warm vodka and sugar mixture.
Fill the individual moulds with berries, then pour the jelly over. Chill in the fridge for 1 hour until set.
When ready to serve, dip the moulds into hot water and tip onto plates. Alternatively, if the moulds are metal, gently heat with a blow torch before turning out.=
Decorate with gel dots, cream, sorbet sauce and lemon verbena.
