March 28th, 2011
I really enjoyed seeing Bompas and Parr when I went to Melbourne for the Food and Wine Festival, as I mentioned in a previous post.
They introduced me to the idea of adding alcohol to jelly. This idea seemed to really appeal to my youngest who is turning 18 in April and we decided to serve some at her birthday party. I thought I had better have a practice run first and make sure I have the recipe under control before the big occasion. Can you remember you eighteenth? I can’t. I am not sure what sort of celebration we had. In the olden days when I was young(she says with her croaky old voice) it was more common to celebrate your twentyfirst. Nowadays eighteen seems more appropriate. I can’t believe you used to give people a key with 21 on it for their 21st?
Firstly we went to the local “Grog shop”. I have to admit to not being much of a drinker, so this was an unusual experience. My husba and I wandered down to the back and saw rows and rows of vodka. I had a hard time making a decision which infused vodka to buy, blackberry, lemon, lime? In the end Mango won.
The resulting jellies have quite a strong little punch so you wouldn’t want to consume to many.
For 500 ml/18 oz this is enough for 25 shot size jellies.
200 ml of mango vodka
juice of one lemon
juice of one lime
50ml of sugar syup
(Sugar syrup is simply equal parts water and sugar. Heat the water then remove from stove and pour in sugar and stir until dissolved)
200 ml of water
4 gelatine leaves (Only use gelatine leaves not powder)
Place the mango vodka in a measuring jug and add the lemon and lime juice, then the sugar syrup and water. You can adjust the proportions but make sure you end up with 500mls.
Cut the leaf gelatine into a heatproof bowl and add enough of the mixture to cover. Let the gelatine soften for ten minutes.
Bring a pan of water to the boil and place the bowl of gelatine and liquid over the pan of boiling water. Once the gelatine has melted, add some of the rest of the mixture to the gelatine. Give it a stir and then add to rest of the liquid. Pour all of this through a sieve to make sure no lumpy bits of gelatine are left. Pour into shot glasses and place in refrigerator overnight to set. It is up to you whether you leave them in the shot glasses or unmold them.
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