Jellied Bloody Mary

Christine Hamilton's sensational savoury jelly really tickles the taste buds and makes a lovely light start to any meal
Jellied Bloody Mary
  • Rating:
  • Serves: 6
  • Cook Time: 2 minutes
  • Prep Time: 15 minutes plus several hrs setting time
  • Effort: easy



  • 150 ml vodka
  • 10g sachet powdered gelatine
  • 3 tsp Worcestershire sauce
  • 1 tsp tabasco
  • 1 tsp creamed horseradish
  • juice of 1 small lemons
  • 450 ml fresh-pressed tomato juice
  • freshly ground black pepper
  • 2 tbsp crème fraîche
  • ¼ cucumber, eeled, seeds removed and finely diced
  • fresh mint, to garnish


1. Pour the vodka and 2 tablespoons of water into a small saucepan and heat until the mixture almost reaches boiling point. Remove from heat and sprinkle on the gelatine, stirring quickly and thoroughly until it the gelatine has completely dissolved.

2. Put the remaining ingredients into a mixing bowl and pour the gelatine mixture through a strainer into it. Stir well and pour between 6 Manhattan glasses or similar. Refrigerate until set.

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