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Summer fruit and tonic jelly with gin and lime cream Recipe

Fresh blueberries and strawberries set in a tonic jelly served with a gin and lime cream and a sprinkling of mint sugar.

  • Preparation
    10mins
  • Cooking time
    40mins
  • Rest time
    1hr10
Rate this recipe
(12 votes) 4.6/5
Ingredients
Pour people
  • For the jelly
  • Strawberries : 100 g
  • Tonic : 6000 ml
  • Gelatine leave(s) 2g : 5 whole
  • Caster sugar : 100 g
  • Fresh raspberries : 100 g
  • Blueberry(-ies) : 100 g
  • For the cream
  • Icing sugar : 50 g
  • Vanilla pod(s) : 1 whole
  • Double cream : 200 ml
  • Lime(s) : 2 whole
  • Gin : 50 ml
  • For the garnish(es)
  • Fresh mint : 1 bunch
  • Caster sugar : 150 g
Method
  • 1. FOR THE JELLY

    Wash the fruit and remove the stalks from the strawberries. Soak the gelatine leaves in cold water.

    Add the sugar to the tonic and stir to dissolve. Add the softened gelatine and allow to dissolve.

    Place the fruit in the botttom of serving glasses and add a couple of fresh mint leaves. Pour the jelly mixture on top and then chill in the fridge until set (at least a couple of hours).

  • 2. FOR THE CREAM

    Split the vanilla pod in half and remove the seeds. Zest the limes. Place the cream, gin, icing sugar, vanilla seeds and lime zest into a siphon. Shake to combine and then charge with gas and chill until ready to serve.

  • 3. FOR THE GARNISH

    Pick the mint leaves from their stalk and place in a food processor. Add the sugar and blend until you have a bright green powder.

  • 4. TO SERVE

    Remove the jelly from the fridge and neatly pipe the cream on top. Sprinkle with the mint sugar to serve.

Chef's tip

«Use whatever fruit are in season and marry them with different drinks to make a versatile dessert.»

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