'Hix Fix' shots

Makes about 10
  • @HixRestaurants

This is a jellified version of our house cocktail which is inspired by the delicious brandy of Julian Temperley (ciderbrandy.co.uk), who recently won the Special Judges Award at the BBC Radio 4 Food and Farming Awards. Cheers, Julian!

800ml champagne
20 Julian Temperley morello cherries in eau de vie (including about 10-15tsp of the eau de vie they are soaked in)
3 sheets of leaf gelatine
100ml very lightly whipped cream

Bring about 100ml of the champagne to the boil, then remove from the heat.

Meanwhile, soak the gelatine leaves in a shallow bowl of cold water for a minute or so until soft.

Squeeze out the water, add to the hot champagne and stir until dissolved; then stir into the rest of the cold champagne.

Add the liquid from the cherries, then pour into shot glasses with one cherry in each.

Leave in the fridge for a couple of hours or so until the jelly is set.

To serve, spoon a little of the whipped cream on top of each jelly and place another jelly on top.