Skip to main content

No results found

Eat

James Martin Recipes

Forest Gin and Fruit Jellies

divider
Screen Shot 2021 05 26 at 13.52.17

SERVES 8–10

I visited two great gin distilleries on my travels for this series. To be honest, I could have done a whole series on gin. The Oxford Artisan Distillery Gin in Oxford and Forest Gin in the Peak District provided some highlights as well as headaches! I love this dessert, as it is basically a grown-up version of jelly and ice cream.

Ingredients:

  • 10 gelatine leaves
  • 100ml Forest gin
  • 120ml elderflower cordial
  • 50g caster sugar
  • 400g raspberries
  • 400g mixed berries, such as strawberries, blackberries, redcurrants and blueberries

TO SERVE

  • 1 x 500ml tub raspberry sorbet
  • A few mint sprigs

Method:

1. Put the gelatine leaves into a large bowl, pour over enough cold water to cover and leave to soak for 2-3 minutes.

2. Pour the gin into a large pan, along with the elderflower cordial and sugar.

3. Pour in 400ml water and heat gently over low-medium heat to dissolve the sugar.

4. Lift the gelatine leaves out of the bowl and squeeze out any excess water, then add to the pan and whisk in.

5. Pour half the liquid into a separate bowl and set aside to make the elderflower and gin jellies (this step is optional – if you’d like all the jellies to be raspberry-flavoured, you can omit this).

6. Add most of the raspberries to the remaining liquid in the pan, saving a few for decoration.

7. Press down on the raspberries with the back of a metal spoon to extract the juices.

8. Line a sieve with muslin and rest over a bowl.

9. Pour the warm raspberry liquid mixture into the sieve and strain through the muslin.

10. Divide the mixed berries, including the reserved raspberries, between 8-10 small jelly moulds (these can be any shape you like – have fun!).

11. Pour the jelly mixture/s between the moulds, then chill in the fridge for 1 hour until set.

12. When ready to serve, briefly dip the moulds into hot water and turn out each jelly onto a dessert plate.

Serve with sorbet and decorate with mint sprigs.

For more recipes like this, James Martin’s Islands to Highlands is out now.

RECOMMENDED

Russell and Atwell making chocolate k2ozmo
Tue 2 Apr 2024

Depending on your viewing habits, you may know Steve Russell and Giles Atwell as those chocolate guys who got a five offers of investment when they showed their wares on Dragon’s Den. However, if your Thursday evenings are occupied elsewhere there’s a strong chance that you know them best as purveyors of fine, fresh chocolate.

R9Cvn0P9 zg5w5e
Fri 1 Mar 2024

Oxfordshire and its surrounds are famous for outstanding food and hospitality: from farms, growers and markets to cafes, pubs and restaurants. We are delighted to have the chance to feature some of the very best.

Hot Cross Bun Recipe zgffbc
Fri 1 Mar 2024

Hot Cross Buns Recipe

By Cotswold Flour

Cotswold Flour have kindly shared with us their recipe for an Easter favourite, Hot Cross Buns.   

Cambalache iozawy
Thu 1 Feb 2024

When Haddenham-based luxury chocolatiers, SUR, offered us the chance to try their signature alfajores we jumped at the opportunity.