Rock Rose Gin, lemon and elderflower jelly by Mike Denman for Dunnet Bay Distillery
Executive Chef at Plum + Spilt Milk, Mike Denman, has teamed up with Dunnet Bay Distillery to create this refreshing desert. The combination of the jelly and lavender shortbread makes it a perfect pudding after a filling meal. It could also be served in shot glasses as an alcoholic jelly for a party.
Dunnet Bay Distillery won the Food & Drink Business Growth Awards at the Highlands & Islands Food & Drink Awards 2017. Food and drink businesses from across the Highlands and Islands are being called to enter the prestigious awards before the 15th June deadline.
Entries can be made online at www.hifoodanddrinkawards.com
For more information visit www.dunnetbaydistillers.co.uk
Ingredients: Serves 4 to 6 people
For the jelly:
150ml tonic water
100g caster sugar
100ml Rock rose gin
75ml elderflower cordial
Juice of one lemon
5 gelatine leaves
For the lavender shortbread:
175g softened unsalted butter
2 tbsp fresh, unsprayed, finely chopped lavender flowers
100g caster sugar
225g plain flour
Method
For the jelly:
1 Soak the gelatine leaves in cold water for 10 minutes.
2 Meanwhile place the elderflower cordial, caster sugar, lemon juice and half of the tonic water into a pan and place over a medium heat.
3 Warm until just boiling and remove from the heat.
4 Remove the gelatine leaves from the water and squeeze to remove any excess liquid.
5 Whisk the gelatine into the warm elderflower and tonic water. Then add the remaining tonic water and gin into the pan.
6 Pour into the glasses you want to serve the jelly in, and chill for at least 3-4 hours, until set, overnight is safer
7 Garnish the jellies with
edible flowers, or candied lemon zest.
For the lavender shortbread:
1 Pre-heat the oven to 160˚C.
2 Cream the butter, sugar and lavender together, then form a dough.
3 Chill the dough until firm enough to roll, then roll it out to 1cm thick.
4 Use a biscuit cutter to cut out biscuits, and place them on a baking tray lined with greaseproof paper.
5 Place into the pre-heated oven for 15-20 minutes until lightly golden.
6 Remove the biscuits from the tray and place on a wire rack to cool.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article