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Sloe gin jelly with home-clotted cream

Sloe gin jelly with home-clotted cream

Name: Sloe gin jelly with home-clotted cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 15 gelatine leaves; 200g caster sugar; 500ml sloe gin; 300ml soda water; 300ml double cream

Easy
September 2010

Easy
September 2010

Test kitchen approved

Serves 6
Takes 10 minutes to make, 5-10 minutes to cook, plus setting

Try this jelly recipe for a grown-up version of a childhood classic made with sloe gin and finished with home-clotted cream.

Nutrition: per serving

Calories: 499kcals
Fat: 20.1g (12.5g saturated)
Protein: 1.1g
Carbohydrates: 43.3g (44.4g sugars)
Salt: Trace

Nutrition: per serving

Calories: 499kcals
Fat: 20.1g (12.5g saturated)
Protein: 1.1g
Carbohydrates: 43.3g (44.4g sugars)
Salt: Trace

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Ingredients

15 gelatine leaves
200g caster sugar
500ml sloe gin
300ml soda water
300ml double cream

Method

Soak the gelatine in cold water to soften for 5 minutes while you weigh out the rest of the ingredients.
Bring the sugar and 300ml water to a simmer in a pan, stirring, until the sugar has dissolved. Remove from the heat. Squeeze out the water from the gelatine and add to the pan. Stir until the gelatine has dissolved, then let it sit and cool for a couple of minutes.
Pour the sloe gin and soda water into the syrup you have made, give it a mix, then pour into the jelly mould and chill immediately. Leave to set for at least 3 hours or overnight.
To make the clotted cream, preheat the oven to 120ºC/fan100ºC/gas ½. Pour a thin layer of double cream into a baking tray or ovenproof dish and cook in the oven for 40 minutes, then press through a fine sieve into a small serving bowl. Cool, cover and chill to set. Serve with the sloe gin jelly.