Rum Jello with Mint Sauce

Written by Rolf

Strolling through the Internet, I stumbled upon alcoholic desserts and was inspired by how alcohol gives an extra dimension to food. Since my girlfriend and I had just used gelatin to make a cheesecake in the weekend, I decided to do a little experiment.

I love how gelatin and clear, coloured fluids work together, so I wanted to do something with that. I had seen pictures of jelly shapes, as boring as cubes, that looked gorgeous simply because of the translucency. I don't have cube-shaped containers (although I'm sure I could cut out a cube from a circular shape), but I do own this set of cute shot glasses.

Ingredients

- 100 ml brown (jamaican) rum
- 30-40 gram sugar (6-8 teaspoons)
- some vanilla syrup or vanilla sugar (optional, to taste)
- 3 sheets of gelatin
- mint syrup

Recipe

Pour the rum, sugar and vanilla in a small pan. Add the sheets of gelatin and set on a low fire. Slowly heat and stir until everything (sugar and gelatin) is completely dissolved. Divide the rum between the shot glasses and let it set for an hour in the fridge.

When the gelatin is set, take the jelly out of the glasses (good luck) and put them nicely on a plate. Decorate with mint syrup and you have an outlandish looking dessert. Enjoy but keep in mind this stuff is almost pure rum.

Instead of mint syrup, you could also go with chocolate syrup or coconut cream. Both of these flavours go very well with dark rum. Probably better than mint, but I happened to use mint, mostly for the colour and because I had picked up a bottle to experiment with. Chocolate syrup would also make for a nice picture.