Jo Pratt's Fruity Sloe Gin Jellies with Mint Creme Fraiche
Over a year ago
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Ingredients
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
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For the jellies, bring the apple juice to the boil in a saucepan, remove from the heat and stir in the jelly until it has dissolved. Stir in the sloe gin and leave to cool.
Divide the fruit between 4-6 glasses, and pour the cooled jelly over the top. Place in the fridge to set for at least 4 hours.
For the topping, chop the mint and stir into the creme fraiche with a squeeze of lemon and the sugar.
Transfer to a serving dish and put in the fridge until you are ready to eat. Serve alongside the set jellies.
Chef's Tips
For fruity Pimm's jellies, use Pimm's in place of sloe gin, lemon or orange jelly in place of blackcurrant jelly, and orange segments in place of berries.
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