James Martin's desserts on the beach
James Martin helps us to celebrate Holly’s birthday with a selection of showstopping desserts, all modelled on her favourite drinks!
Rhubarb gin jellies
Serves: 8
Ingredients
400g rhubarb50g caster sugar1 blood orange segmented
8 leaves of gelatine200ml water200g caster sugar170ml rhubarb gin
To serve
Vanilla ice cream Sprigs of mint
Method
1. Preheat the oven to 200C
2. Cut the rhubarb into 1cm pieces then dust them in sugar in a bowl
3. Add all of the juices from the segmented oranges, then place on a baking sheet and roast for 5 minutes, then leave to cool
4. Soak the gelatine in a bowl of cold water for 5 minutes
5. Heat the water and sugar until dissolved to make a stock syrup
6. Squeeze out the excess water from the gelatine and whisk into a quarter of the warm stock syrup until dissolved
7. Whisk in the rest of the stock syrup and all the juices from the rhubarb and the gin
8. Pour into the individual moulds with rhubarb and orange pieces then chill in the fridge for 1 hour until set
9. When ready to serve, dip the moulds into hot water and tip onto plates. Alternatively, if the moulds are metal, heat with a blow torch to remove. Serve with vanilla ice cream and mint.
Margarita jellies
Serves: 8
Ingredients
100g caster sugar100ml water5 leaves of gelatine200ml fresh lime juice200ml tequila200ml Triple Sec
To serve
Sorbet
Method
1. In a saucepan, heat the sugar and water until dissolved, then leave to cool
2. Soak the gelatine in a bowl of water for 5 minutes
3. Heat half of the sugar stock syrup that you have just made and squeeze out the excess water from the gelatine then whisk together
4. Add the remaining sugar stock syrup, lime juice, tequila and triple sec, and whisk together. Pour into glasses and chill for 1 hour
5. Top with sorbet and serve
Champagne jellies
Serves: 8
Ingredients
4 leaves of gelatine400ml Champagne 170ml stock syrup (made by heating equal quantities of sugar and water)
400g mixed raspberries blackberries, blueberries, strawberries
To serve
Mint
Method
1. Soak the gelatine in a bowl of cold water
2. In a saucepan, heat a third of the Champagne and stock syrup until dissolved. Squeeze out the excess water from the gelatine and whisk into the warm liquid.
3. Pour the rest of the Champagne in, and whisk. Ladle into desired dishes with a selection of the berries, then chill in the fridge for 4 hours or overnight.
4. When ready to serve, dip the moulds into hot water and tip onto plates. Alternatively, if the moulds are metal, heat with a blow torch.