Name: Saint Peter at The Grand National Hotels Blackberry Jelly Fish Recipe
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 2 servings
Ingredients: 2 cups fresh or frozen blackberries; 3 tbs granulated sugar; 1 tbs fresh lemon juice; 2 tsp unflavored gelatin powder (about 1 packet); 3 tbs cold water (for blooming gelatin); 0.25 cups hot water (to dissolve gelatin and thin puree); 3 tbs vodka (or white rum for alternative); 1 tsp elderflower liqueur (optional); 1 tsp fresh lime juice; 0.5 cups club soda or sparkling water; 1 cup ice cubes; 4 to taste micro basil or mint leaves (for garnish); 1 to taste thinly sliced lemon wheel or twist (for garnish)

Method

Blackberry Jelly

1
Prepare fruit
If using frozen blackberries, thaw them fully. Rinse fresh blackberries and remove any stems. Place blackberries in a blender or food processor and puree until smooth.
2
Sweeten and strain
Pour the puree into a fine-mesh sieve set over a bowl and press with the back of a spoon to extract about 1 cup of smooth blackberry purée. Discard seeds and pulp left in the sieve. Stir the granulated sugar and lemon juice into the purée until the sugar begins to dissolve.
3
Bloom gelatin
Sprinkle the gelatin evenly over the cold water and let it sit 3–5 minutes until it swells and becomes slightly spongy.
4
Dissolve gelatin and combine
Warm the 1/4 cup hot water (not boiling) and stir in the bloomed gelatin until completely dissolved. Stir the dissolved gelatin into the blackberry purée until fully incorporated. If the puree seems very thick, add the hot water slowly to reach a pourable but slightly viscous consistency (you want it to set into a soft jelly).
5
Mold and chill
Pour the mixture into a shallow container (8x8 inch or similar) to a depth of about 1/2 inch to 1 inch depending on how large you want the 'jelly' pieces. Refrigerate uncovered for at least 2–3 hours, or until firm and jelly-like.
6
Cut jelly into 'tentacles'
When set, gently loosen the jelly edges with a thin spatula. Turn the jelly out onto a cutting board and use a knife or small cookie cutters to cut irregular strips and pieces that will resemble jellyfish bodies and tentacles — long thin strips for tentacles and small round or oval pieces for bodies. Keep chilled while assembling cocktails.

Jelly Fish Cocktail (assembly)

7
Prepare glass
Chill two coupe or stemmed cocktail glasses in the freezer for 10 minutes. Fill each chilled glass halfway with ice (to chill) then discard ice and add fresh ice cubes if you prefer the cocktail very cold, or leave one or two large cubes to slow dilution.
8
Build drink
In a cocktail mixing glass or small pitcher, combine 3 tablespoons vodka, 1 teaspoon elderflower liqueur (optional), and 1 teaspoon fresh lime juice. Add about 2–3 pieces of the prepared blackberry jelly (a combination of body and tentacle shapes) to the mixing glass.
9
Lightly muddle
Using a muddler or the back of a spoon, gently press the jelly pieces 1–2 times to release a little flavor and to slightly infuse the alcohol—do not fully crush; you want pieces remaining that will float in the finished drink.
10
Top with soda
Pour the mixed spirits into the prepared serving glass over ice if using. Top with 1/4 cup (2 ounces) club soda or sparkling water. Stir gently once to combine.
11
Add jellyfish pieces and garnish
Carefully drop one 'body' piece into the center of each glass and arrange several long thin 'tentacle' strips so they sink slightly then float and unfurl, creating a jellyfish effect. Garnish with a small lemon wheel on the rim and a sprig of micro basil or mint.
12
Serve
Serve immediately so guests can enjoy the visual of the floating jelly pieces. If making a nonalcoholic version, omit the vodka and elderflower and replace with 3 tablespoons of chilled white grape juice or extra club soda.

Blackberry Jelly Fish Recipe

Ingredients