Summer tequila jelly

Tequila packs a punch in Matt Tebbutts layered jelly, perfect for an al fresco soirée
By Matt Tebbutt
Summer tequila jelly
  • Rating:
  • Serves: 4-6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus several hours chilling time
  • Effort: easy

Ingredients

For the tequila jelly

  • ½ lemons, juice only
  • 200 g caster sugar
  • 3 sheets gelatine, or powder equivalent
  • 200 ml good quality tequila
  • 2 sheets edible gold leaf

For the orange jelly

  • 250 ml freshly squeezed orange juice
  • 60 g caster sugar
  • 30 ml orange liqueur
  • ¼ lemons, juice only
  • ½ tbsp powdered gelatine

For the lime jelly

  • 50 ml grenadine
  • 50 ml lime juice
  • 60 g caster sugar
  • ½ tbsp powdered gelatine

To decorate

  • dusting of golden caster sugar

Method

1. For the tequila jelly: boil the water and lemon juice in a heavy-bottomed pan. To make a syrup, add the sugar and stir until dissolved; remove pan from the heat.

2. Soak the gelatine leaves in a shallow bowl of cold water for a minute or so until soft. Squeeze excess water out of the leaves and add gelatine to the pan; stir until dissolved.

3. Pour tequila into the pan, mix well and sprinkle in a little broken-up gold leaf. Distribute evenly between 4-6 glasses, making sure they are 2/3 full. Refrigerate for a couple of hours until set.

4. For the orange jelly: put half of the juice and the sugar in a heavy-bottomed pan and heat gently until the sugar dissolves. Remove from the heat and add the orange-flavoured liqueur, lemon juice and remaining orange juice. Leave to cool.

5. Measure out 300ml of the orange liquid. Dissolve the gelatine powder in 2 tablespoons of hot water, cool slightly and then add to the liquid. Once cooled, pour a thin layer over each set tequila jelly. Refrigerate for a couple of hours to set fully.

6. For the lime jelly: put the water, grenadine, lime juice and sugar in a heavy-bottomed pan and heat gently until the sugar dissolves. Remove from the heat and leave to cool.

7. Measure out 300ml of the lime liquid. Dissolve the gelatine powder in 2 tablespoons of hot water, cool slightly and then add to the liquid. Once cooled, pour a thin layer over each set orange jelly. Refrigerate for a couple of hours and dust with golden caster sugar to serve.

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