Rosewater and Gin Jellies
Serves 4
INGREDIENTS:
For the crystallised rose petals
1 egg white
2 teaspoons of water
12 rose petals (3 for each serving)
50g caster sugar
For the jellies
250g caster sugar
300ml water
200ml gin
25g gelatin leaves
50ml rosewater
METHOD:
1. To make the crystallised rose petals, mix the egg white and water together in a small bowl. Grip the petals with a pair of tweezers and carefully dip into the egg mixture, lightly coating both sides.
2. Dip the rose petals very lightly in the caster sugar and transfer to a wire rack. Leave the rose petals to dry overnight or for about 6 hours.
3. To make the jelly, place the caster sugar and water in a saucepan over a medium/highheat, stir and bring to the boil. Keep stirring until the sugar has dissolved, then remove from the heat.
4. Pop the gelatin leave into a bowl of cold water for 5 minutes or until soft, drain and stir into the syrup until dissolved.
5. Stir in the rosewater and gin. Pour the cooled jelly syrup into 4 individual glasses and pop into a fridge to set (this takes about one hour).
6. Arrange 3 crystallised rose petals on each glass of set jelly, and serve.
