Christine Hamilton's Jellied Bloody Mary Recipe

Christine Hamilton shares a favorite drink in The Celebrity Cookbook. This cookbook has been masterminded and produced by a team of nine corporate fundraisers from leading marketing services provider Communisis, as part of The Princes Trusts’ Million Makers Challenge. The money raised will help unemployed young people into work or training with The Prince’s Trust.

Click here to pre-order the Celebrity Cookbook with all profits going to The Prince’s Trust. The book will be available to buy in all good book shops from 8th October 2010.

Christine Hamilton's Jellied Bloody Mary picture

Summary

Servings12Cuisine
CourseDish

Recipe Story

The cool of the creamy topping perfectly balances the fire of the Mary! Leave the Vodka out for teetotallers – but don’t invite them again!
These can be made in advance – even the day before – but don’t put the creamy stuff on until a few hours in advance. Exact quantities are infinitely variable – except the liquid/gelatine balance of course.

Ingredients

 Tomato juice1.5 Large
 Vodka10 Fluid Ounce
 9 gelatine leaves (or granules but leaves are much better)
 2 tsp Worcester sauce – more to taste if desired
 2 tsp Tabasco sauce – more to taste if desired
 2 tsp creamed horseradish – more to taste if desired
 Juice of 1 or 2 lemons – approx 6 tbsp
 Ground black pepper1 To taste

Directions

1) Soften gelatine leaves in water and dissolve in small amount of tomato juice.
2) Put all other ingredients into mixing bowl.
3) Pour gelatine/tomato mixture in.
4) Stir well – use hand whisk to break up the horseradish.
5) Pour into 12 Manhatten/Martini glasses. You can use ordinary glasses but the Manhattens look stunning.
6) Leave in fridge until set.

To serve:
1) Mix crème fraîche/yoghurt (or fromage frais) with diced cucumber, garnish with good spoonful on each jelly. Finish with sprig mint/spring onions.
2) Serve from fridge with good bread.

Chef

By on 05 Oct 2010
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