Total time: 25 minutes, plus overnight chilling
Servings: Makes about 32 ( 1/2 -ounce) cocktails
Note: Adapted from Providence pastry chef Adrian Vasquez. At the restaurant, square silicone ice cube trays are used, and each square of gelée is cut into slices three-eighths-inch thick. You also could use a baking dish lined with plastic wrap and cut the gelée into squares. Citric acid can be found at select Jons markets, as well as restaurant and baking supply stores. Gelatin sheets are available at restaurant and baking supply stores. You can substitute 2 1/4 ( 1/4 -ounce) packets of gelatin powder for the gelatin sheets. Gently sprinkle the gelatin powder into the gin to rehydrate.
6 ounces gin
9 sheets gelatin
12 ounces tonic
Finely grated zest of 4 to 5 limes
1 tablespoon citric acid
1 1/2 teaspoons baking soda
1 tablespoon powdered sugar
1. Place the gin in a measuring cup. Add the gelatin one sheet at a time, breaking the sheet into pieces if necessary to thoroughly submerge it in the gin. Cover the measuring cup with plastic wrap and allow the gelatin to soften, 5 to 10 minutes.
2. Pour the gelatin and gin into a small nonreactive saucepan and heat over low heat. Stir the gelatin until it is dissolved and completely incorporated into the gin. Remove from the heat.
3. Gently pour in the tonic water, being careful that it does not bubble up when combined with the gin mixture. Swirl the contents carefully a couple of times to combine, and then immediately pour them into one-half-ounce molds. Immediately place the molds in the refrigerator to allow the gelatin to completely set, preferably overnight.
4. To serve, unmold the gelée onto a serving tray. Gently sprinkle each cocktail with a little lime zest. Sift together the citric acid, baking soda and powdered sugar into a small bowl, and sprinkle a little of the combined powder over each of the cocktails. Serve immediately.
Each serving: 19 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 61 mg. sodium.Copyright © 2014, Los Angeles Times