Creamy Jellies with Mezcal

 From 'Eat Mexico' by Lesley Tellez
Creamy Jellies with Mezcal These boozy desserts come in a range of tropical flavours, but this recipe is specifically for orange flavoured jellies. Try remixing them your own way.

  • 1 tbsp powdered gelatine
  • 360g double cream
  • 120ml full fat milk
  • 65g caster sugar
  • 1 tsp grated orange zest
  • 2 tsp mezcal, or more to taste
  1. The day before you’d like to eat the jellies, pour 120ml cold water into a bowl and sprinkle the gelatine on top. Leave to stand whilst you continue with the recipe.
  2. Pour the cream and milk into a small saucepan and heat to medium-low.
  3. Stir in the sugar until dissolved, then add the orange zest.
  4. When the mixture starts to boil, add the mezcal and cook for 3 minutes to allow the flavours to combine.
  5. Remove the pan from the heat and then whisk in the gelatine solution until it’s no longer lumpy.
  6. Place the jelly moulds on top of a baking tray, and whisk the gelatine mixture once more to ensure the zest is evenly distributed. Using a ladle, pour the hot gelatine mixture gently into each mould. Leave to cool for 20 minutes, then refrigerate overnight.
  7. When ready to serve, remove the moulds from the fridge and leave them for about 15 minutes to bring slightly up to room temperature. Use abutter knife to delicately release the sides of each jelly. Place a baking tray on top of your moulds and flip.
  8. Once the jellies have released from the moulds, scoop them onto small serving dishes and serve cold.
    1. Extra jellies will keep wrapped in clingfilm or an airtight container for up to a week.