Rum bear jellies

  • Dessert
  • medium
  • Makes20
  • 20 minutes, plus 60–90 minutes setting time

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Ingredients

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Rum bear jellies

Sherbert

  • 2 tbsp of powdered Vitamin C
  • 2 tbsp of caster sugar
1
To make the jelly, place all the ingredients in a pan and melt the jellies down on a very low heat – alcohol will evaporate at 78.3°C so be careful not to go higher than this. The jelly will easily melt at 70°C, so best not to risk losing the booze!
2
Once all the jelly is melted and mixed in, pour the mixture into moulds (teddy bear ones if possible, but any will do) and leave to set in the freezer for 60–90 minutes
3
To serve, simply turn the jellies out of the moulds onto plates and sprinkle with a generous amount of sherbet (it is advisable to taste the sherbet before adding to see how much you can handle!)
  • 2 tbsp of caster sugar
  • 2 tbsp of powdered Vitamin C
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