Glow in the dark Hendrick’s gin jelly

Start by combining the Hendrick’s Gin and indian tonic water in a large measuring jug and set aside. Then cut the gelatine leaves into fine pieces and place them in a heat-proof bowl with enough water to submerse them. Leave until soft (roughly 5 minutes). When the gelatine has softened, melt it (still in the heat proof bowl) over a pan of simmering water. At the same time melt the caster sugar in 100ml of water. Now add the caster sugar solution to the melted gelatine mix. Then combine this with the Hendrick’s Gin & tonic water mixture and stir. Pour the mixture into four moulds and place in the fridge.

Now wait for two or three days. (For every day your jelly is in the fridge it will grow structurally stronger). When anticipation gets the better of you, polish your best plate and prepare the coulis. To make the raspberry coulis, place the raspberries, lemon juice and icing sugar into a food processor until smooth. Strain the coulis into a small jug. Unmould the jellys by briefly immersing in a bowl of hot water and inverting over your chosen plate. Note: Silver plates are always most effective for presentation. To serve, anoint the jelly with the coulis. For maximum effect turn off all lights to achieve total darkness. Switch on your blacklight and serve the glowing jelly to thrilled diners. Chef's tip: Wet the surface of the presentation plate before unmoulding the jelly onto it. If the jelly is not in the right place you will be able to slide it into position.

So why does the jelly glow?!
The quinine in the tonic water is UV-active. When the blacklight is switched on it will fluoresce beautifully.