bloody Mary jellies
  • 4 leaves (20g) leaf gelatine
  • 700ml tomato juice
  • 150ml vodka
  • 1 lemon juice
  • 1 tbs Worcestershire sauce
  • 1 tsp Tabasco sauce
  1. place gelatine in bowl of cold water for five minutes to soften. place the tomato juice in pan on low and heat gently
  2. squeeze the gelatine dry and add to tomato juice, stirring to dissolve. remove from the heat and add vodka, lemon juice and sauces. set aside to cool, then pour into mounds. refrigerate for four hours until firm.