Foodie Friday – Gin & Tonic Jellies

Foodie Friday – Gin & Tonic Jellies

Wow your guests at your next dinner party with these gin and tonic flavoured jellies! If you’re feeling particularly creative you could use them to top desserts like the lemon tarts below.

Gin and Tonic Jelly

Gin and Tonic Jelly Recipe

  • 120 ml (4 fl oz) gin
  • 350 ml (12 fl oz) tonic water
  • 180 ml (6 fl oz) Sugar syrup (see page 13)
  • 5 gold-strength gelatine leaves (10 g/. oz), soaked and drained

Mix the gin, tonic water and sugar syrup together in a bowl. Transfer to a saucepan over medium heat and gently bring to the boil. Remove the pan from the heat and stir in the gelatine until it has dissolved. Strain the jelly mixture through a small sieve into a plastic container and refrigerate for at least 3 hours.

Lime Marshmallow Recipe

  • 4 egg whites
  • 400 g (14 oz/1. cups) caster (superfine) sugar
  • 1 tablespoon liquid glucose
  • 10 gold-strength gelatine leaves (20 g/. oz), soaked and drained (see page 33)
  • finely grated zest of 1 lime
  1. Place the egg whites in a freestanding electric mixer and start to whisk them slowly on low speed.
  2. Place 150 ml (5 fl oz) water, the caster sugar and glucose in a small saucepan over medium heat. Stir gently to dissolve the sugar and bring the syrup to the boil.
  3. Once the syrup has come to the boil, turn the mixer with the egg whites to medium speed.
  4. Cook the syrup until it reaches a temperature of 125°C (257°F), using a digital or sugar thermometer to check the temperature. Then slowly trickle the syrup in a constant stream down the side of the bowl into the whisking egg whites, ensuring it doesn’t touch the whisk.
  5. Melt the gelatine in the still-hot saucepan and add it to the bowl. Whisk well until the mixture starts to cool and thicken, then add the lime zest.
  6. Transfer the mixture to a piping (icing) bag fitted with a small plain nozzle.

TIP: Left-over marshmallow can be piped into bulbs on a lightly greased baking tray for use as a garnish or extra component for any number of other desserts. They will last up to 1 week.


  • Remove the tarts filled with the curd from the refrigerator.
  • Pipe small bulbs of marshmallow onto each tart.
  • Place a spoon in some hot water and then scoop some gin and tonic jelly onto each tart. (See page 35 for instructions on how to spoon jelly.) Garnish the tarts with some fizzy white chocolate shavings and fresh lime zest to get the party started.


Try a pina colada tart – switch lime curd for pineapple; gin and tonic jelly for a Malibu jelly and remove the juniper from the pastry. Keep the lime marshmallow as is but maybe top the tarts with shaved coconut.

Extracts taken from Lamingtons and Lemon Tart by Darren Purchese (Hardie Grant £20.00 RRP) Photography by Patricia Niven


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