Jelly is having a renaissance right now. From cubes of jello shots to giant, elaborate affairs studded with fruits and edible flowers as a dinner party showstopper, they’re everywhere. And Team GBF is SO here for the jelly revival.
Our offering to the ‘jelly gods’ is these pretty-as-a-picture, dainty, wibbling desserts, flavoured with Great British Food Award-winning Sparkling English Blush kombucha from LA Brewery, sweetened with tropical lychee and a hint of English rose – absolutely beautiful.
All you need on the side is a spoonful of vanilla ice cream or clotted cream. ⠀
Ingredients (makes at least 6 small) ⠀
- 4.5 leaves platinum gelatine
- 200ml LA Brewery Sparkling English Blush kombucha
- 200ml Lychee Juice
- 1 drop Rose extract
- 1tbsp sugar
- Edible gold leaf ⠀
Method
(Make 2-3 days in advance if you wish) ⠀
1. Bloom the gelatine leaves by placing in a small bowl and covering with cold water. Allow to sit for 10 minutes, then squeeze out.
2. Warm the lychee juice and sugar in a pan but do not simmer or boil. Add the squeezed-out gelatin leaves and stir to dissolve completely. ⠀
3. Add the kombucha, stir, and take off the heat. Add the rose extract. ⠀
4. Sprinkle pieces of edible gold leaf into little jelly moulds and pour over the jelly mixture.
5. Leave to set in the fridge for 4-5 hours before unmoulding and serving.
