Fruity Desserts Recipe

Bloom gelatin

Pour 1/2 cup of the water into a small bowl, sprinkle the 3 tsp powdered gelatin over the surface and let sit 5 minutes to bloom. If using agar-agar, follow package instructions (typically simmer with liquid).

Heat sugar and water

In a small saucepan, combine 1 cup water and 1/4 cup granulated sugar. Warm over medium heat, stirring until the sugar dissolves and the liquid is just simmering (do not boil aggressively). Remove from heat.

Dissolve gelatin

Stir the bloomed gelatin into the warm sugar water until fully dissolved. Allow the mixture to cool 3–4 minutes but not set.

Combine liquids

In a heatproof measuring cup or bowl, combine the dissolved gelatin-sugar mixture, 1.25 cups gin, 1/2 cup Elske tonic syrup, 1/2 cup fresh lime juice, and 1 tbsp lime zest. Stir thoroughly to integrate.

Set jelly

Pour the gin mixture into 6 small dessert glasses or a shallow pan (for cutting into squares). Refrigerate until set, about 3–4 hours (or up to overnight). Note: Because of the alcohol, setting may be softer; the added gelatin and chilling time help firm it.

Prepare berries

If using large strawberries, quarter them. Combine 2 cups mixed berries in a small saucepan with 2 tbsp Elske tonic syrup and 2 tbsp granulated sugar.

Cook compote

Cook over medium-low heat, stirring occasionally, until the berries have softened and released juices, about 6–8 minutes. Gently mash a few berries with the back of a spoon for texture. Remove from heat and stir in the juice of 1/2 lime. Let cool to room temperature; it will thicken as it cools.

Assemble

When the gin jelly is set, spoon 2–3 tbsp of the cooled berry compote on top of each jelly portion. If the jelly is in a pan, layer compote between cuts or spoon on top of each square. Top each serving with a dollop (about 1 tbsp) of the optional mascarpone or whipped cream mixture (mix mascarpone with 1 tsp powdered sugar and 1/4 tsp vanilla), if using.

Garnish

Finish with a small sprig of mint and an edible flower if desired. Zest a little lime over each for brightness.

Serve chilled. Each portion is a light, boozy dessert — the gin and Elske tonic flavor shines through the citrus jelly, balanced by the sweet-tart berry compote. Because alcohol lowers the setting strength of gelatin, refrigerate well and consider reducing gin by up to 1/4 cup if you prefer a firmer set. Store leftovers covered in the refrigerator for up to 3 days.