Sparkling Cider & Lime Mint Foam Jellies (Adapted from Will Torrent's "Afternoon Tea")
These sparkling jellies are not only delicious, they capture the carbonation in the cider to make them a fun tingly surprise on the tongue, and imitate the look of champagne perfectly.
Ingredients
Cider & Mint Jelly
- 100 g caster sugar
- zest of 2 limes
- 2 large springs of fresh mint
- 7 sheets platinum grade leaf gelatin
- 750 mL bottle sparkling white grape cider *sparkling apple cider also works great here. Will Torrent uses prosecco in the original recipe.
Lime Mint Foam
- juice of 2 limes
- 75 g caster sugar
- 2 sprigs fresh mint
- 2 sheets platinum grade leaf gelatin
Instructions
Make the Jelly (~6 hrs, 15 min)
- To a small saucepan, add sugar, mint, and lime zest. Add 100 mL of water, and set the pan over low heat to dissolve the sugar. Bring to a boil, then reduce to a gentle simmer and continue to cook 1 minute. Remove from heat and let infuse for ~2 hrs.
- Soak the gelatin leaves in a large bowl with cold water for 10 minutes, until softened.
- Meanwhile, strain the lime mint infusion through a fine mesh strainer into a clean saucepan. Bring back to a boil, and then immediately remove from heat. Squeeze any excess water from the gelatin leaves, and add them to the hot syrup. Stir until melted and smooth.
- Carefully open the sparkling cider bottle. Pour the hot syrup into a large (4cup+) liquid measuring cup. Very slowly, pour 1/4 of the cider down the inside of the jug/pitcher. Mix to combine, and then slowly add the remaining cider. *Go slowly, so as to prevent this fizzing up and losing the carbonation at any point. Carefully pour the mixture into small glasses or champagne flutes. Chill in the fridge until set, at least 4 hours.
Make the Lime Mint Foam topper (2 hours, 15 min)
- Pour lime juice, caster sugar, and mint sprigs into a small saucepan. Set pan over low heat to dissolve the sugar. Bring to a boil, simmer 30 seconds, and remove from heat. Cool for 1 hr to infuse the syrup.
- Soak the gelatin leaves in a large bowl with cold water for 10 minutes, until softened.
- Meanwhile, strain the lime mint infusion through a fine mesh strainer into a clean saucepan. Bring back to a boil, and then immediately remove from heat. Add this to a liquid measuring cup, and add water as needed to make 3/4 cup liquid.
- Squeeze any excess water from the gelatin leaves, and add them to the hot syrup. Stir until melted and smooth. Leave to cool completely.
- Using a hand whisk or frother (a cold milk frother of any kind is the best tool I've found for this), beat the syrup furiously until it foams coam into clouds of minty lime bubbles. Spoon a little foam on top of your cold jellies, and allow to set for about 1 hour in the fridge before serving.