There’s mint jelly and there’s mint jelly. This is the latter. Not that gloopy stuff served in 1970s kitchen tables with overcooked lamb. No. This is a proper, sophisticated, grown up set jelly that proves a wonderful accompaniment to a salty roast.
Ingredients
Makes quite a bit…
- 100g mint leaves
- 150ml water
- 4tsp lemon juice (about half a lemon)
- 150g sugar
- 2-3 leaves gelatine
Method
- Add the mint leaves and water to a food processor and blitz until the mint is very finely chopped. Leave for 45-60 minutes so that the water takes on the mint flavour.
- After 45-60 minutes, strain the liquid into a small saucepan. Add the lemon juice and sugar, then heat gently, stirring regularly until the sugar is dissolved and the liquid is about to boil.
- Meanwhile soak the gelatine leaves in room temperature water. After 3-4 minutes, remove the leaves and squeeze the liquid out of them.
- When the liquid is about to boil, pour it into a measuring jug. Based on how much liquid you have, decide how many gelatine leaves to use. You’re looking for 1 leaf for roughly every 125ml liquid. Add the leaves to the liquid, stir to combine, and pour into a mould (lined with parchment if needed) before transferring to a fridge for a few hours (preferably overnight).
- Before serving, turn the jelly out and cut into whatever size pieces you desire.