Sloes are coming into season and let's face it, sloe gin is quite frankly the best. When your foraging is done and your gin is ready for sipping, try out this gorgeous sloe gin jelly with a white chocolate panna cotta at your next dinner party.
Recipe from London Cooking Project's resident chefs Anson & Curtis
Ingredients: Serves 8
7 leaves gelatine (8g each)
350ml sloe gin
100g granulated sugar
500ml double cream
1 vanilla pod and seeds
75g white chocolate
Soak 4 leaves of gelatine in cold water to soften. While its soaking, bring sugar and water to the boil, add the softened gelatine leaves to the boiling mix to dissolve.
Allow to cool slightly, add sloe gin, pour into moulds, put in the fridge to set.
Heat the cream in a pan gently with the vanilla pod and seeds, as it starts to boil reduce the heat and add the white chocolate, stir until melted then remove from heat.
Soak the 3 gelatine leaves in water, when softened dissolve in a jug of 4tbsp of boiling water.
Add to the cream and chocolate mixture and allow to cool a little.
Pour the panna cotta mix over the sloe gin jelly (The jelly MUST be set)
Put in the fridge to set