Sloe Royale Jelly Flutes

These Sloe Royale Jelly Flutes from The Gin Baker are guaranteed to add a little festive sparkle to any party. With a Sloe Gin and Champagne jelly topped with sugar coated redcurrants and a pinch of edible gold glitter, these are perfect for getting your guests in the party mood. To make this adult-friendly dessert, you will need:

(Serves 4)

200ml (7oz) of 6 O’Clock Sloe Gin
600ml (20oz) of Champagne or Prosecco
5 sheets of Leaf Gelatin
100g of Redcurrants
30ml (1oz) of Simple Syrup
Edible Gold Glitter for Sprinkling

Soak the gelatine leaves for 5 minutes in a dish of cold water to soften. In the meantime, add the champagne or prosecco and sloe gin to a bowl and stir gently. Place 100ml of the mix in a saucepan and place over a medium heat until steaming. Remove from the heat and set aside.

Using your fingers, squeeze out any excess water from the leaf gelatine and add to the saucepan. Stir until the leaf gelatine has dissolved and then strain the mixture back into the remaining 6 O’clock sloe gin/champagne mix. If you like, you can add a sprinkle of edible gold glitter at this point. Pour into the champagne flutes and leave to set in the fridge for 6 hours or overnight

To make your sugared redcurrants, coat the berries in the simple simple syrup and then sprinkle with sugar, shaking off any excess. Leave to dry on a baking tray covered in baking parchment – this should take about an hour.

When you are ready to serve, top the jellies with the sugared redcurrants and sprinkle with a further dash of edible gold glitter.

Although this might sound like a simple dessert, the flavours are divine and the end result is a luxurious showstopper.