Rum bear jellies
Item 1 of 1
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
discover more:
Ingredients
Metric
Imperial
Rum bear jellies
- 215g of Haribo Tangfastics
- 200ml of white rum, or a bit more if you like!
- 100ml of apple juice
Sherbert
- 2 tbsp of powdered Vitamin C
- 2 tbsp of caster sugar
SAVE RECIPE
Equipment
- Cooking thermometer
- Teddy bear moulds 20
Method
1
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!
- 100ml of apple juice
- 215g of Haribo Tangfastics
- 200ml of white rum, or a bit more if you like!
2
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
3
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
