Gin And Tonic Gelatin Mold Food

GIN & TONIC JELLY SHOTS RECIPE BY TASTY

Steps:

• Cut the lemons and limes in half and hollow them out. Leave aside.
• Soften gelatin leaves in tepid water for 5-10 mins, then remove and wring out.
• Boil the gelatin in 100ml (½ cup) of the tonic water until dissolved, then add sugar and stir.
• Remove from heat.
• Add the remainder of the cold tonic water.
• Zest some lemon and lime into the mixture and stir.
• Add the gin and stir.
• Pour mixture into the hollowed out lemon and lime halves.
• Refrigerate for 3-4 hours until set.
• Flip the lemons and limes over so that the rind is facing skyward, then cut in half.
• Enjoy!

GIN AND TONIC GELATIN MOLD

Steps:

• Put the 1 1/3 cups water and sugar into a wide, thick-bottomed saucepan and bring to the boil. Let boil for 5 minutes, take off the heat, add the lemon zest, and leave to steep for 15 minutes. Strain into a measuring cup, then add the lemon juice, the tonic water, and the gin; you should have reached the 6-cup mark; if not, add more tonic water, gin, or lemon juice to taste.
• Soak the gelatin leaves in a dish of cold water for 5 minutes to soften. Meanwhile, put the ¼ cup of water into a small saucepan and bring to the boil. Remove from the heat, squeeze out the gelatin leaves, and whisk them in. Pour some of the gin and lemon syrup mixture into the saucepan and then pour everything back into the measuring cup. Pour into the mold and, when cold, put in the refrigerator to set. This should take about 6 hours.
• When you are ready to unmold, half-fill a sink with warm water and stand the mold in it for 30 seconds or so. Clamp a big flat plate over the gelatin and invert to unmold, shaking it as you do so. If it doesn't work, stand it in the warm water for another half minute or so and try again. If you've used a dome mold, surround the gelatin with white currants, or fill the hole with them if you've used a ring mold. Raspberries are just as good, but dust these with confectioners' sugar-it sounds fancy, but it makes the pale-jade glimmer of the jelly and the otherwise-too-vibrant red of the fruit come together on the plate. The white currants should be left to glimmer, opal-like, without interference.
• VARIATION
• To make a vodka and lime jelly, simply substitute 6 limes for the 2 lemons and use vodka in place of the gin.

GIN AND TONIC JELLY MOLD

Steps:

• Spray a 6-cup silicone jello mold with nonstick cooking spray and place on a plate or baking sheet.
• To make simple syrup, in a small saucepan over medium high heat. stir to combine water and sugar. Bring to a boil, then reduce to a simmer. Cook until sugar is completely dissolved, about 2 minutes. Remove from heat and let cool slightly.
• Place gelatin leaves in a bowl of cold water for 5 minutes. Once gelatin is softened, squeeze to remove excess moisture and then stir into warm simple syrup to dissolve. Combine syrup with remaining ingredients and then pour into prepared jello mold. Let cool to room temperature, then transfer to a refrigerator and let set for at least 4- 6 hours and up to overnight.
• To remove jello from mold, rest mold in a bowl of warm water for 30 seconds. Invert mold onto a plate and slowly lift mold off to reveal the jello ring.