FOREST GIN & FRUIT JELLIES

I visited two great gin distilleries on my travels – to be honest, I could have done a whole series on gin. Toad Gin in Oxford and Forest Gin in the Peak District provided some highlights, as well as headaches! You can make these jellies either with just elderflower and gin or flavoured with raspberries as well.

Serves 8-10

For the jelly l 10 gelatine leaves l 100ml (3½fl oz) Forest or other gin l 120ml (4fl oz) elderflower cordial l 50g (1¾oz) caster sugar l 400g (14oz) raspberries l 400g (14oz) mixed berries, such as strawberries, blackberries, redcurrants and blueberries To serve l 500ml tub of raspberry sorbet l A few sprigs of mint

Put the gelatine leaves into a large bowl, pour over enough cold water to cover then leave to soak for 2-3 minutes. Pour the gin into a large pan, along with the elderflower cordial and sugar. Pour in 400ml of water and heat gently over a low-medium heat to dissolve the sugar.

Lift the gelatine leaves out of the bowl and squeeze out any excess water, then add to the pan and whisk in. Pour half the liquid into a separate bowl and set aside to make the elderflower and gin jellies (this step is optional – if you’d like all the jellies to be raspberry-flavoured, you can omit this). Add most of the raspberries to the remaining liquid in the pan, saving a few for decoration. Press down on the raspberries with the back of a metal spoon to extract the juices.

Line a sieve with muslin and rest over a bowl. Pour the warm raspberry liquid mixture into the sieve and strain through the muslin. Divide the mixed berries, including the reserved raspberries, between 8-10 small jelly moulds (these can be any shape – have fun!). Pour the jelly mixture/s between the moulds, then chill in the fridge for 1 hour, or until set.

When ready to serve, briefly dip the moulds into hot water and turn each jelly out on to a dessert plate. Serve with sorbet and decorated with mint sprigs.