Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gin and tonic jellies with elderflower ice-cream


You'll need

110 gm (½ cup) caster sugar 1 lime, thinly sliced 2 leaves of gelatine (titanium strength), soaked in cold water 300 ml tonic water 50 ml gin   Elderflower ice-cream 300 ml pouring cream 1 lime, finely grated rind only 4 egg yolks 70 gm caster sugar 70 ml elderflower cordial 30 ml lime juice

Method

  • 01
  • For elderflower ice-cream, combine cream and lime rind in a saucepan and bring just to the boil over medium heat. Remove from heat and stand for 10 minutes to infuse, then return to heat and bring just to the boil again. Meanwhile, whisk together egg yolks and sugar until thick and pale, then whisk in elderflower cordial. Pour over cream mixture, whisking to combine, return to pan and cook, stirring continuously, over medium heat until mixture thickly coats the back of a spoon (4-5 minutes). Strain through a sieve into a bowl placed over ice, whisk in lime juice, then cool completely in refrigerator. Freeze in an ice-cream machine according to the manufacturer’s instructions. Makes about 2 cups.
  • 02
  • Combine sugar and 1 cup water in a small saucepan over medium-high heat and stir until sugar dissolves. Add lime slices, and bring to the boil, then reduce heat to low and simmer until lime is tender and translucent (about 10 minutes). Using a slotted spoon, carefully remove candied lime slices and transfer to a plate. Squeeze excess water from gelatine, add to syrup, remove from heat and stir until gelatine dissolves. Add tonic water and gin and stir well to combine.
  • 03
  • Divide mixture among four ¾ cup-capacity serving glasses and refrigerate until beginning to thicken slightly (3½-4 hours), then drop a candied lime slice in each glass and refrigerate until set (about another hour). Serve jellies with elderflower ice-cream and remaining candied lime slices to the side.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×