Rum bear jellies

This rum bear jelly recipe from Michael Bremner has become a somewhat iconic dish on his menu at 64 Degrees. These unassuming little bears provide a seriously boozy hit, so don’t go eating too many at once. This recipe will yield around 500–550ml jelly, so servings may vary depending on the size of your moulds. If you can’t get hold of bear moulds, any other shape will do.

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