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 
For more information visit

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

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.