We had some of Chris’s work colleagues and friends over last night for dinner. I fired up the wood-burning pizza oven and we had lovely, freshly cooked pizzas. Unfortunately, I was so engrossed in the cooking I completely forgot to take any pictures of the pizza! Sorry…
However, one thing I DID manage to take pics of is this delicious mojito jelly. Doesn’t it just look so much fun?! I found the vintage jelly mould in a local second hand shop a couple of weeks ago and it’s been waiting for an occasion such as last night to get some use.
It was a real hit with all involved, not least because it is 1/4 rum! It’s a very grown up but still fun version of the jelly served at children’s birthday parties up and down the country. Who says you have to be a child to enjoy a jelly?!
I apologise in advance for the lack of precision in this recipe, but there are so many different brands of jelly out there, you’ll need to follow the instructions for your particular brand!
Mojito Jelly
A fun and alcoholic jelly, sure to be a hit at parties!
Ingredients
- lime jelly (how much you need will depend on how big your mould is!)
- white or spiced rum
- 5-6 sprigs of mint
Instructions
1. Read the instructions on your jelly carefully. Typically, you will mix with half hot and half cold water to make your jelly but for this recipe you need to HALF the amount of liquid required.2. Add a small amount of hot water to melt your jelly if required by the instructions, then make up to 1/2 the required amount of liquid (1/4 of the original instructions!) with cold water.3. Top up with rum to the total amount of liquid. Less rum can be used; just use more water in its place. Don’t add more rum than this though, or the jelly might not set.4. Lightly grease the inside of the mould with a neutral-tasting oil on a piece of kitchen towel. Vegetable oil or sunflower oil will work fine. 5. Pour the jelly mix into the greased mould and pop in the sprigs of mint. Leave to set in the fridge.6. To ensure the jelly turns out well, run a cocktail stick or sharp knife around the top edge of the jelly to loosen it from the mould. Next, dunk the outside of the mould in warm water for around 5 secs then turn out immediately onto a plate. Enjoy!
Details
Total time: Yield: 1 jelly
For more great jelly recipes, see my ‘Wibble, Wobble!’ board on Pinterest:
I am entering this recipe into the following challenges:
- Cooking With Herbs - July by Lavender & Lovage
- Four Seasons Food: Summer - Al Fresco by Eat Your Veg and Delicieux
Looks smashing! I'm just about to tackle a whole series of Jelly recipes with Fanny Cradock, so watch out for those 😉
Can't wait for your jellies. Let me know and I'll link back to them when they are up!
Looks amazing, I love Jelly, best pudding ever at parties… alcohol is pretty awesome addition though…
I agree, Emma. Jelly is so underrated. It's a brilliantly versatile dessert and with so many fun moulds out there, I think it deserves a come-back!
THANKS so much Kevin for adding this STUNNING recipe to Cooking with Herbs – not only is the image stunning but I do love a good boozy jelly! Karen
Thank you so much for your kind words and for a great challenge. Look forward to entering again soon! 🙂