Rum bear jellies

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This rum bear jelly recipe from Michael Bremner has become a somewhat iconic dish on his menu at 64 Degrees. These unassuming little bears provide a seriously boozy hit, so don't go eating too many at once. This recipe will yield around 500–550ml jelly, so servings may vary depending on the size of your moulds. If you can't get hold of bear moulds, any other shape will do.

First published in 2018
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Rum bear jellies


  • 2 tbsp of powdered Vitamin C
  • 2 tbsp of caster sugar


  • Cooking thermometer
  • Teddy bear moulds 20


To make the jelly, place all the ingredients in a pan and melt the jellies down on a very low heat – alcohol will evaporate at 78.3°C so be careful not to go higher than this. The jelly will easily melt at 70°C, so best not to risk losing the booze!
Once all the jelly is melted and mixed in, pour the mixture into moulds (teddy bear ones if possible, but any will do) and leave to set in the freezer for 60–90 minutes
To serve, simply turn the jellies out of the moulds onto plates and sprinkle with a generous amount of sherbet (it is advisable to taste the sherbet before adding to see how much you can handle!)
  • 2 tbsp of caster sugar
  • 2 tbsp of powdered Vitamin C
First published in 2018

Few chefs cooking today are as exciting as Michael Bremner, who takes flavours from all over the world and distills them into beautiful small plates of deliciousness at his acclaimed restaurant in Brighton.

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