Kir Royal Jelly Shots

Instructions

1. In a small bowl, sprinkle the gelatin over ¼ cup (60 ml) of the water. Let bloom for 5 minutes.
2. Using a pastry brush, lightly oil a 9 x 5-inch (23 x 13 cm) loaf pan and line with a strip of plastic wrap, letting it hang over two sides.
3. In a small pot, bring the remaining water (6 tbsp/90 ml) and the sugar to a boil just until the sugar has dissolved. Remove from the heat. Add the gelatin and lemon juice. Mix until the gelatin has dissolved.
4. Pour ⅔ cup (150 ml) of the lemon juice mixture into a 2-cup (500 ml) measuring cup with a spout. Add the gin and crème de cassis. Mix well and pour into the prepared loaf pan. Set aside the remaining lemon juice mixture and keep warm. Wash out the measuring cup. Cover and refrigerate the loaf pan, keeping it perfectly level, for 40 minutes or until the mixture is firm.
5. Pour the remaining lemon juice mixture into the clean measuring cup. Add the prosecco and mix well. Delicately pour the prosecco mixture over a soup spoon to gently cover the layer of set jelly in the loaf pan. Cover and refrigerate for 6 hours or until completely set.
6. Run a thin blade between the side of the loaf pan and the jelly. Unmould by gently lifting with the plastic wrap. Place on a work surface and remove the plastic wrap, keeping the prosecco layer on top. Using a chef’s knife dipped in hot water, cut the jelly into 24 cubes. Refrigerate until ready to serve. The cubes of kir royale jelly will keep for 5 days in the refrigerator in an airtight container.