- Makes4 glasses
- CourseDessert
- Prepare20 mins
- Cook5 mins
- Total time25 mins
- Plussetting
Ingredients
- 60ml lime juice (from 3-4 limes)
- 80ml tequila
- 50ml triple sec or Cointreau
- 80g caster sugar
- ½ tsp Cooks’ Ingredients Agar-Agar Powder
Spicy salt
- 1 tsp fine sea salt
- 1 tsp mild chilli powder
- ½ tsp caster sugar
- 1 unwaxed lime, zest of ½, ½ cut into thin half-moon slices
Method
To make the jelly base, in a pan, whisk together the lime juice, 40ml water, 30ml tequila, 25ml triple sec (or Cointreau) and 60g sugar. In a bowl, whisk together the remaining 20g sugar and the agar-agar powder until combined. Set the pan over a low-medium heat and, when warm to the touch, whisk in the agar-agar and sugar mixture. Bring to the boil, stirring constantly, then lower the heat and simmer for 2 minutes to fully activate the agar-agar.
Remove from the heat and let the mixture cool slightly for about 1 minute, then whisk in the remaining 50ml tequila and 25ml triple sec. This helps to keep the flavour fresh and the alcohol intact. Carefully pour the liquid into 4 small glasses, then put in the fridge for about 2 hours, to set completely.
Meanwhile, in a bowl, mix together all the spicy salt ingredients apart from the lime slices. Once the jellies are firm, dip ½ of each lime slice in the mixture. Rest a slice on the edge of each glass, then dust the top of the jellies in spicy salt, if liked.
Cook’s tip
Level Up
Fill hollowed-out limes with the jelly instead of glasses. Halve 4 limes and carefully cut out the fresh with sharp kitchen scissors, leaving the skins intact. Trim the bases slightly so the halves can sit flat. Pour in the liquid jelly, then put in the fridge to set. Once the jellies are firm, slice the lime halves into wedges, then sprinkle the edges with spicy salt. Eat straight from the rind – or pop out and enjoy!
Nutritional
Typical values per item when made using specific products in recipe
Energy | 671kJ/ 160kcals |
|---|---|
Fat | 0g |
Saturated Fat | 0g |
Carbohydrates | 21g |
Sugars | 21g |
Fibre | 1g |
Protein | 0g |
Salt | 1.2g |