Absinthe jelly

Serves 4 – about 175 ml per serving..

Absolute favorite!

•      450ml water
•      150ml absinthe, or grappa, or crème de menthe, or chatreuse
•      Juice of 1/2 a lemon
•      200g sugar
•      15 g gelatin
•      3/4 l  jello mould (perhaps a bowl, perhaps food applicable plastic box..?)

1. Pour gelatin over in 100 ml of cold water, let sit until absorbed
2. Bring the water and lemon juice to the boil
3. Add the sugar and stir until dissolved then remove from heat.
4. Add gelatin to the syrup and stir until dissolved.
5. Add the absinthe then pour into individual jelly moulds or one large one.
6. Leave in the fridge for a couple of hours or so until the jelly is set.
7. To serve, dip the moulds briefly in boiling water then turn out the jellies or jelly on to plates or a serving dish
8. Offer thick cream, and/or other good jellies (Campari? Orange?) to go with it.