Tangerine gin and tonic jelly recipe
Gin, jelly, and peeled tangerines all get along famously in this simple – yet wholly satisfying – dessert recipe
See method- Serves 10
- 20 mins plus 8 hrs cooling time
- 133 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- sunflower oil, for greasing
- ½ lemon, zested
- 2 x 135g packs lemon jelly, cubes separated
- 600ml Indian tonic water
- 150ml dry London gin
- 4-5 tangerines, peeled and sliced into thirds horizontally
To serve
- Small sprigs of mint
- 40g pomegranate seeds
- Plant based single cream alternative, to serve
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Shop ingredientsEach serving contains
- Energy
- 560kJ 133.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 20g
of the Reference intake
Carbohydrate 20.2gProtein 2.0gFibre 0.8g
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- Lightly grease a 25cm bundt tin or ring mould with sunflower oil.
- Put the lemon zest into a large saucepan with 300ml of cold water and bring to the boil.
- Revmoe from the heat and add the jelly cubes, stirring until completely melted. Add the tonic water and the gin, stirring gently. Pour the mixture into the tin and allow to cool to room temperature, about 20 mins.
- Put into the fridge and chill for 1½ -2hrs until beginning to thicken and slightly set, but still liquid. Push the sliced tangerines into the jelly, so that the flat cut sides are against the bottom and the sides of the tin. Chill for 3hrs or overnight until firm to the touch.
- To serve, dip the base of the mould in warm water for 10 seconds to loosen. Put a serving plate over the top and carefully flip to release the jelly onto the serving plate.
- Decorate the top of the jelly with small mint leaves and pomegranate seeds and keep refrigerated until ready to serve.
- Serve with the pouring cream.
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