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.


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