|  | | Damson Vodka & Raspberry Jelly | |
Ingredients½ pt Damson Vodka (works well with sloe Gin also)
½ pt Cranberry Juice
5 Leaves Gelatine
Preparation1 Soak the gelatine leaves in 3 tbs of cranberry juice.
2 Heat the remaining cranberry juice and damson vodka. Be careful not to boil it.
3 Add the soaked gelatine and any liquid to the hot juice. Stir until dissolved.
4 Divide between 4 pudding moulds or one 1 pt mould.
5 Leave to cool then transfer to the fridge to set.
Tips
If using powdered gelatine always add the powder to the liquid to stop it going lumpy.
If using leaf gelatine, always soak first in cold liquid before dissolving in hot liquid.
Never let the liquid boil as this can stop the jelly setting.
As a rule, 4 leaves of gelatine set 1 pint of liquid.
If using alcohol add an extra leaf as the alcohol can affect the setting.
Turning out
Use a hot cloth around the mould to make turning out easy.
Or dip the mould in hot water.
Failing that use a blowtorch on metal tins.
Other Flavours
Champagne & Vanilla
White wine & elderflower
Cranberry & Port
Mulled wine
Reproduced with the kind permission of Claire Bassano
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