I have been experimenting with cooking this weekend. It has mostly been driven a copy of Heston Blumenthal at Home that my wife bought for me, but this particular gem was a concoction of my own devising. The book talks about gelling agents a lot and I am going to try the Whisky Gums (and adapt it to make Gin Gums too), but while I wait for my silicone sweetie moulds to arrive from ebay, I tried my hand at a Gin & Tonic Jelly.
Gin & Tonic Jelly
Serves: one (simply scale the ingredients for greater numbers).
Use a gin with a lot of flavour. The jelly is going to be chilled and there is going to be little effervescence to drive that nose-resident taste.
- 50 ml Tanqueray Gin
- 150 ml Fever-Tree
- 2 sheets of leaf gelatine
Immerse the sheets of gelatine in cold water and allow to soften (about 5 mins).
Take a third of the tonic water (50ml) and heat in a saucepan; do not allow to boil but bring it to around 60ºc (hand-hot). Lift the gelatine from the water and squeeze-out any excess water before dropping into the hot tonic water. Stir until completely dissolved.
Gently pour the rest of the tonic water and gin into the pan. Squeeze in a few drops of lime juice from the lime. Stir gently to mix. It’s important to treat this mixture very gently as the less fizz you lose, the more there will be in the set jelly.
Gently decant into a wine glass or an individual pudding basin.
Cut a slice of lime and drop into the mixture. Refrigerate for at least six hours.
Unless eating from the glass, hold the mould in fairly warm, to hot, water for anywhere between 2 and 30 second (depending on the conductivity of your mould) before unmoulding and serving with wedges of lime.
I used 2.5 sheets of gelatine as I understand that gelatine can be damaged by acids and produce a softer set. However, this produced a very firm jelly, so I reduced the quantities accordingly for the recipe above.
The finished jelly was fantastically clear and looked great with that slice of lime embedded at the bottom. The flavours of the G&T were captured very well and there was a slight effervescence on the tongue as the jelly melted in the mouth.
Ultimately, you can do this with any drink; I can imagine a mojito working very well and I might have to try a negroni, just to see what it’s like.