I don’t think you’re ready for this jelly. Unless you’re a responsible adult, in which case you should definitely get involved. This is not your uni-party-get-as-drunk-as-possible-as-quickly-and-cheaply-as-possible jelly shots. This is your pre-dinner cocktail turned into your post-dinner dessert. See, it’s classy.
This makes a really good make-ahead dessert, and it’s super-portable too. So you know that barbecue you’ve been invited to where the host casually asked you to bring dessert? Be a hero – bring these!
6 gelatine leaves (about 10g)
60ml elderflower cordial
ripe strawberries (about 2 per jelly)
Combine the sugar and water in a small pan and bring it to the boil. Let it bubble away for about 10 minutes so that it becomes syrupy. Whilst this is happening soak the gelatine leaves in a small dish of water to soften them.
Remove the syrup from the heat. Squeeze the excess water from the gelatine and then stir it into the warm syrup. Pour this into a measuring jug.
Mix in the gin and the elderflower and then top it up to the 600ml mark with cold tonic water. Put the jug in the fridge to chill for about 2 hours by which time it should have thickened to the consistency of raw egg white.
Divide the jelly evenly between moulds or pretty glasses. Slice or chop the fruit and then arrange or stir them into the jelly. Put the jellies back in the fridge for 2-3 hours more, until they are set firm. Turn them out of the moulds or serve them as they are in their glasses.