By MACROS | Published on September 19, 2017
This unusual gin jelly dessert is one to bring out when you particularly want to impress dinner guests. The jelly and panna cotta are made separately with the optional choice of adding cinnamon microwave sponge
The three-part recipe is from British chef Aiden Byrne who has worked at a number of other distinguished restaurants in Ireland and across the UK.
The dessert can be garnished in any way you choose. Byrne, as seen in the image, has used an oat crumble, elderberries, diced apple, a macaroon and some of the jelly from the base that he set in a tray and diced up.
Green Apple, Elderflower Gin and Coriander Jelly
300ml freshly squeezed granny smith apple juice
75ml J.J. Whitley Elderflower Gin
125ml elderflower cordial
50g coriander (keep a few leaves aside for garnish)
4 leaves gelatin
Blend the apple juice with the coriander until the apple juice takes on a nice green colour, pass through a fine sieve. Soak the gelatine leaves in cold water until they soften.
Warm the gin in a pan and dissolve the gelatine leaves into it, then add the cordial to cool it down. Add this to the apple juice and mix.
Pour the apple mix into your glasses and leave in the fridge to set.
Cinnamon Panna Cotta
750g double cream
3 leaves gelatine
1/2 g ground cinnamon.
Soak the gelatine leaves in cold water until they soften. Mix the caster sugar and the cinnamon.
Put the cream, sugar and milk into a pan and bring to the boil. Take off heat and dissolve gelatine into it. Pass into a bowl and cool over ice so mix is still runny but room temperature.
Pour carefully over the jelly in your glasses and set in the fridge.
Cinnamon Microwave Sponge (optional)
200g whole egg
20g caster sugar
16g plain flour
¼ tsp ground cinnamon
Blend all the ingredients together and fill a cream whipper canister. Screw on the lid and gas with two nitrogen charges.
Using disposable coffee or tea cups, puncture a few little holes in the bottom of five cups. One at a time, half fill with the sponge mix and microwave for 40 seconds each up.
Cool, then cut the base off each cup and unpeel the cardboard from around the side of your sponge. They are very delicate so take care not to crush.