Breaking News Bar
posted: 8/6/2014 5:30 AM

Blueberry and Gin Gelatins

hello
Success - Article sent! close
  • Blueberry and Gin Gelatins are a refreshing adult dessert.

      Blueberry and Gin Gelatins are a refreshing adult dessert.
    The Washington Post

 

1¾ cups tonic water

1 cup gin

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

Finely grated zest and juice of 2 lemons

¾ cup sugar

⅔ cup water

Generous ½ ounce gelatin sheets (about 9)

Scant 1 tablespoon Angostura bitters

1¾ cups fresh blueberries, rinsed well and patted dry

Combine the tonic water, gin, lemon zest and juice, sugar and water in a large saucepan over medium heat. Stir to dissolve the sugar without letting the mixture come to a boil. Reduce the heat to low and cook for about 5 minutes.

Meanwhile, place the gelatin sheets in a shallow bowl and cover with cold water; soak for about 3 minutes, just so they soften but do not disintegrate. Drain.

Strain the tonic mixture into a clean glass container; discard the solids. Stir in the Angostura bitters to achieve a uniform pale pink color.

Stir the softened gelatin sheets into the warm tonic-Angostura mixture. Divide one-third of the gelatinized liquid among the glasses or cups; distribute one-third of the blueberries evenly among them. Refrigerate for about 45 minutes or until slightly firm. (Keep the remaining gelatinized liquid at room temperature.)

Distribute half of the remaining blueberries among the glasses or cups and add half of the remaining gelatinized liquid; if necessary, gently reheat that portion of liquid in a saucepan over low heat until it is smooth and pourable, being careful not to warm it too much or the gelatin will fail; remove it from the heat to cool for 5 minutes before adding it to the glasses or cups. Refrigerate for about 30 minutes.

Repeat the heating step, if needed, and distribute the remaining gelatinized liquid and blueberries among the glasses or cups. The fruit should be suspended throughout the gelatins. Refrigerate for at least 6 hours to set firmly before serving.

Serves eight.

Cook's note: Look for gelatin sheets as bakery supply stores, they dissolve without grit and are preferable to powdered gelatin for this recipe.

Nutrition values per serving: 210 calories, 0 fat, 33 g carbohydrates, 1 g fiber, 28 g sugar, 2 g protein, 0 cholesterol, 15 mg sodium.

Adapted from "A Change of Appetite: Where Healthy Meets Delicious" by Diana Henry (Mitchell Beazley)

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.