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We are always up for something unique and interesting, so this certainly caught our eye. If you're looking for a unique option for Christmas or your next dinner party, maybe it will interest you too!

For this recipe, use a soft ice cube tray 18 cm X 10.5 cm for 5 ice cubes.

WHISKY JELLY
(for 15 ice cubes)

. 60 g Brown cassonade sugar.
. 420 g Water
. 22 g Gelatin leaves.
. 70 g Whisky

Bring water and sugar to the boil.
Add drained gelatin.
Let mixture cool for 10 minutes in the refrigerator before adding whisky.
Set aside.

DRESSING
Line the bottom of the mould with 20 g of whisky jelly.
Let it set in the refrigerator for 15 minutes, then place a whole Corsiglia
candied chestnut in the mould.
Top with the rest of the jelly.
Leave in refrigerator for 12 hours before serving.

Download printable version here