Ocho Blanco jelly

Serves 4

The jelly is made with Ocho Blanco, a new 100 per cent agave tequila created by Thomas Estes, the tequila aficionado and founder of Café Pacifico in London's Covent Garden (Jason Lowe)

It seemed appropriate that I should make a dessert with tequila – and I haven't done a jelly for a while so I thought I might as well add to my repertoire of boozy jellies. Ocho Blanco is a new 100 per cent agave tequila created by Thomas Estes, the tequila aficionado and founder of Café Pacifico in London's Covent Garden.

Ocho tequila is unique in the fact that each bottle has a "tequila vintage" on the neck of the bottle specifying where the agave plants were harvested. It's available from Harvey Nichols and specialitydrinks.com, priced £16.99.

200ml water
200ml Ocho tequila
Juice of half a lemon
200g caster sugar
3 sheets of leaf gelatine

Bring the water and lemon juice to the boil, add the sugar and stir until dissolved then remove from heat. 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 syrup and stir until dissolved. Add the tequilla, then pour into individual jelly moulds or into one large one.

Leave in the fridge for a couple of hours or so until the jelly is set. To serve, dip the moulds briefly in boiling water and then turn out the jellies or jelly on to plates or on to a serving dish and serve with thick Jersey or organic cream.