Small adventures in cooking - Mojito Jellies

Feeding your friends jelly is bound to encourage childish regression. In a good way. Mostly.

10 gelatine leaves
1 litre soda water
a big bunch of fresh mint, plus a few sprigs to garnish
8 tbsp caster sugar
400ml white rum
juice of 4 limes
1 lime, finely sliced

Break up the gelatine leaves
and put them in a small saucepan. Tip over enough of the soda water to cover and leave to soak for 10 minutes.

Meanwhile, in a large saucepan, briefly bash together the bunch of mint and sugar, then pour in the rum, lime juice and the rest of the soda water. Stir to dissolve the sugar and bring to just under the boil. Remove from the heat and leave to infuse.

Gently heat the gelatine until melted. Remove the mint from the rum and soda water mixture and slowly pour in the gelatine, whisking as you go.

Leave to cool.

Decant into eight separate glasses, putting a sprig of mint and a slice of lime in each. Cover and put in the fridge to set - six hours should do it, though allow longer if you can.

From Small Adventures in Cooking by James Ramsden (£14.99, Quadrille).