Gin & tonic jellies
2 hr 10 min
Serve in one large bowl or in individual glasses for a more elegant dessert.
1 medium, zest and juice of
Fine Leaf Gelatine
Low Calorie Tonic Water
2 glass(es), medium, 500ml
1 portion(s), medium, 5cm, diced, plus a couple of drops of green food colouring (optional)
- Use a zester to cut long, thin strips of lemon zest, place in a bowl of water and chill until required. Juice the lemon. Cut the sheets of gelatine into pieces and place in a small pan with the lemon juice. Leave to soak for 5 minutes until softened. Add the sugar to the pan and warm gently until the sugar and gelatine have dissolved.
- Combine the gin, tonic and food colouring and pour into the pan of gelatine. Stir well, adding the cucumber if using, and pour into a 600ml jelly mould. Alternatively, pour into 8 x 75ml moulds, glasses or jelly dishes. Place in the fridge to set for at least 2 hours or overnight.
- To serve, invert the jelly on a serving plate and decorate with the lemon zest strips, or simply sprinkle them over the individual jellies. If using glasses, you could add the zest just before the jelly sets so that it sinks down slightly, as we’ve done for the photograph.