- Serves: 6
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus cooling and setting time
- Effort: easy
- 175 ml apple juice
- 4 tsp powdered gelatine
- 225 ml water
- 175 ml amber or white rum
- 6 tbsp fresh lime juice, freshly squeezed
- 4 tbsp caster sugar
- 20 g fresh mint
- about 2 trays of ice cubes
- 1 lime, cut into 6 wedges
1. Heat the apple juice in a small saucepan until just below boiling point, then turn off the heat. Sprinkle the gelatine lightly over the surface of the hot juice and leave to soak briefly, then stir or whisk briskly until combined and smooth.
2. Add the water, rum, lime juice, sugar and heat again until steaming but not boiling. Meanwhile, tear up enough of the mint leaves into small pieces to give 4 tbsp worth and set aside. Lightly bruise the remaining mint and add it to the saucepan. Stir, remove from the heat and set aside to steep for 20 minutes.
3. Place 6 jelly moulds in the fridge to chill. Put the ice in the larger of 2 metal bowls, and place the smaller metal bowl inside it on top of the ice. Strain the jelly mixture into the top bowl and place in the fridge for about 45 minutes until very cold and starting to set.
4. When the jelly is has begun to firm up but is still thick and almost pourable, remove from the fridge and add the little pieces of torn mint leaves. Stir for about 2 minutes to ensure the mint is evenly distributed through the jelly and the mixture is thick enough to suspend it. Return to the fridge to continue setting.
4. After another 30-45 minutes, remove the bowls from the fridge again. Stir to ensure the mint is well distributed, then transfer to the chilled jelly moulds. Return to the fridge and leave to set completely.
5. To turn out the jellies, briefly dip the base of the moulds in a basin of hot water. Invert the jellies onto serving plates, garnish with the extra lime wedges and serve. Guests can squeeze extra fresh lime juice over the jellies at the table.
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