There’s something funny about merging a dessert for children with probably the most adult liqueur on the market – Green Chartreuse, an elixir of 130 botanicals, made by Carthusian monks on the same mountainside for nearly 400 years. Serve this at a boozy potluck dinner, Titanic-themed party or to any group that doesn’t take itself too seriously. Substitute any other grade gelatine leaf one-for-one. Just remember, the higher the grade, the clearer the jelly.
Ingredients
Serves 8-12
- 24 gold gelatine leaves
- 1200g water
- 80g caster sugar
- 400g green Chartreuse
- 4 Haigh’s milk chocolate frogs, or more as desired
To serve:
- whipped cream
- yellow peaches
- Luxardo maraschino cherries
Instructions
- Submerge the gelatine leaves, one-by-one, in a bowl of iced water. Once softened, remove from the water and squeeze out any excess.
- In a small pot, bring the water and sugar to a simmer, whisking to dissolve. Remove from heat and stir in the gelatine, followed by the Chartreuse. Strain the jelly mixture through a fine sieve into a pouring jug.
- Place a 25 x 10 x 7 cm loaf tin, or similar, on a shelf in the fridge. Slowly pour a shallow layer of the jelly mixture into the tin. Use a blowtorch (failing that, a toothpick) to remove any bubbles. Let this layer chill until half set, about 30 minutes.
- Arrange the chocolate frogs in the jelly, pressing gently to keep them in place. Slowly pour the remaining jelly mixture on top. Kill any new bubbles, then let chill until fully set, ideally overnight.
- To serve, invert the tin onto a serving plate. Lick all sides of the tin with a blowtorch just enough to release the jelly. If you don’t have a blowtorch, quickly submerge the tin in a bowl of warm water, then invert onto a serving plate. Dry any melted jelly with paper towel.
- Serve with whipped cream, yellow peaches and Luxardo maraschino cherries.
