Sloe gin jellies recipe
Sloe gin jellies recipe from loujones |
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IngredientsFor the jellies:About 8 gelatine leaves (follow packet instructions) 500ml (18fl oz) sloe gin 500ml (18fl oz) cranberry juice Juice of 1 lemon 500ml (18fl oz) Jersey cream, to serve For the madeleines: 110g (4oz) lightly salted butter, plus extra for greasing 3 eggs at room temperature 130g (4¾oz) caster sugar 130g (4¾oz) plain flour, plus extra for dusting ½ tsp baking powder 1½ tsp ground cinnamon |
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Method1. To make the jellies, soak the gelatine leaves in cold water for five minutes. Meanwhile, mix the sloe gin, cranberry juice and lemon juice in a large jug, and heat about 100ml (3½fl oz) of this liquid gently in a small pan. Squeeze the water out of the gelatine leaves and stir them into the warm liquid. When the leaves have completely dissolved stir the warm liquid into the rest of the gin mixture.2. Pour into 12 pretty glasses, each about 100ml (3½fl oz), and leave to cool, then refrigerate for at least three hours. 3. To make the madeleines, preheat the oven to 180C/350F/gas mark 4. Butter some madeleine tins and dust them with flour. 4. Melt the butter in a small pan on a lowish heat and set aside to cool. 5. Beat the eggs with an electric hand-held whisk until pale and foamy and tripled in volume. Slowly add the sugar in a stream while continuing to whisk until it thickens – about three minutes. 6. Gently fold in the flour, baking powder and cinnamon a little at a time with a metal spoon. Try not to lose any of the air from the eggs. Repeat with the melted butter. 7. Fill each madeleine cup three quarters of the way up with the batter, and place the tins in the middle of the oven. Bake for 10 to 13 minutes. Remove from the tins immediately and cool on a wire rack. Serve the jellies with the cinnamon madeleines and a bowl of Jersey cream | |||||||||||||||||||
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