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Big Tom Jelly Recipe FeaturedIf you don't know aboutBig Tom, you're missing out big time. Your Bloody Marys are without the vital ingredient and Sundays must be a miserable affair. (Link to original story)
In walks Big Tom, a bottle variety but with a punch that can clear your head in a matter of seconds and tastes good to boot. So what is Big Tom? Big Tom is spiced tomato juice, produced by the Creole Drinks Co. The spices are spot on and you need not add anything more than a large splosh of vodka. This tomato juice is good even on its own and drunk at lunchtime almost constitutes a meal in itself.
However, at the Good Web Guide we have developed a serious liking for this jewelled colour drink and have come up with the easiest of first courses that any cook could wish for.
Big Tom's Jelly.
All you need is one bottle (750ml), five sheets of gelatine and 8 oiled dariole moulds.
Soak the gelatine sheets in some cold water for about five minutes until they have softened up. Meanwhile, empty the contents of the bottle into a saucepan and heat gently. Just before it gets to boiling point, remove from the heat. Squeeze the excess water out of the gelatine and add to the liquid. Stir until the gelatine has dissolved completely.
Add a splosh of vodka (entirely optional of course); we suggest two or three shots and stir again. Then pour into the dariole moulds. Leave in the fridge for at least four hours to set.
Just before you eat, dress some salad leaves with lemon dressing. Dip the moulds into hot water for a few seconds to loosen them up and then quickly up end them onto plates.
It's that easy, five minutes in preparation at most. Delicious.