Maxfacts

Rum jelly

Serve with coconut mousse and pineapple puree; an interesting take on pina colada.

Ingredients

• 250 ml water
• 120 g brown sugar
• 150 ml brown rum
• 1 sachet powdered gelatin

Method

1. Bring water and sugar to the boil, remove from heat and add rum to the syrup. Soak gelatin in a small amount of water in a small saucepan. Dissolve gelatin and add to the hot rum mixture. Pour into flat dish and set aside to cool, place in fridge for several hours to set.