The Art of the Vodka Jelly
My new cook book on the fun you can have with just a touch of gelatine some great fresh ingredients and a fair amount of vodka.
So what should you expect of the new book? It is a ride through th myriad of exciting things you can do with vodka and jelly. From the basics of vodka cranberry to the more exciting caviar and lemon. The book is now out and is available on amazon. Click here to get it. Or send a cheque or cash to me at: CBN Books, 15 Winders Road, London, SW11 3HE for £5 per book (Inc UK P&P). Cheques payable to Tom Tuke-Hastings. Below are a few of the twenty four different recipes in the book.
Passionfruit (on the left) is my favourite one. It has intense flavours and looks sensational with its black pips suspended in the yellow fruit.
Vodka tonic is a classic cocktail and works well as a jelly. The jelly is clear, but the bubbles setting in the glass really set it off.
Vodka Cranberry is a favourite in bars across the world. The tart juice combines well with the spirits to give a fabulous blend.
Caviar and vodka are a natural match and what could sum up Russian luxury better? It is a bit more advanced, but great fun.
Blackcurrant has a strong and intense flavour with a vivid colour. The cream brings out the colour and gives an amazing contrast to the berrys.
Moscow mule is strong, firery and the ginger rushes through to your taste buds. The bubbles still tingle on the tounge and the jelly catches them as they rise which looks great
.A bit of Jargon: To sponge
To make these jellies, you need to sponge and melt the gelatine. To do this, you need to sprinkle the jelly onto the allocated amount of liquid in a bowl. Leave this for about five to ten minutes. After this time, it should go translucent and squidgy. Place the bowl over some simmering water and allow the geatine to melt. You are now ready to add the rest of your liquid.
