Nigellas G&T Jelly.

I've made it before. Only once though and it was ages ago, but I don't remember having problems with it setting, just that it was yummy.

I've no experience with danish pastries so can't help with that bit!

It's fabulous, absoluetly wonderful. It's extremely alcoholic, but doesn't taste it in the slightest, so you have to warn drivers! You are right to worry about it setting, as I used 8 sheets of geletin, as she says, but it didn't set. I don't know if that's because they have different size
sheets over here or something. The swiss packet said use 12 sheets for 1 litre, and the recipe ends up as 1.25 litres, so 8 seemed far to few, and it was! I made it again using 15 sheets and it was perfect.

The geletine I have got says it makes 2 pints with 8 leaves, so it should be ok, I may get some more in just incase.

Thankyou for that, I'm quite looking forward to making it now, I haven't made a jelly before.

Please, please, please, please, please can I have the recipe?? It sounds wonderful!!!

Nigella's Gin & Tonic Jelly

I love jellies and one of the wonderful things about them is that they
are so simple to make. This has a definite kick and unarguable
elegance: what better food to emanate from the modern woman's kitchen?
I remind you again of the necessity, in my book, of using leaf
gelatin, since it is about a thousand times easier than the powdered
sort.

300ml plus 50ml water
2 punnets whitecurrants or 3-4 punnets raspberries, optional
300g caster sugar
Zest and juice of 2 lemons
1 teaspoon icing sugar if using raspberries

400ml tonic water (not slimline!)
250ml gin
1 ½ litre jelly mould
8 sheets of leaf gelatine (or more, depending on packet instructions)

Put the 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 jug, then add the lemon juice, the tonic water
and the gin; you should have reached the 1,200ml mark; if not, add
more tonic water, gin or lemon juice to taste.

Soak the gelatine leaves in a dish of cold water for 5 minutes to
soften. Meanwhile, put 50ml of water into a small saucepan and bring
to the boil. Remove from the heat, squeeze out the gelatine leaves and
whisk them in.

Pour some of the gin and lemon syrup mixture into the saucepan and
then pour everything back into the jug. Pour into the mould and, when
cold, put in the fridge to set. This should take about 6 hours.
When you are ready to unmould, half-fill a sink with warm water and
stand the jelly mould in it for 30 seconds or so.

Clamp a big flat plate over the jelly and invert to unmould, 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 mould,
surround the jelly with whitecurrants (Sainsbury's sells them in
summer, as do many greengrocers'), or fill the hole with them if
you've used a ring mould.

Raspberries are just as good, but dust these with icing sugar – it
sounds poncey, 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 whitecurrants should be left to glimmer, opal-like,
without interference.
Serves 8.