Through next week, Victoria Haschka will be rolling out a menu for an Oscars feast on HuffPost Food, offering an original recipe inspired by each of this year's 10 Best Picture-nominated films.
See also her recipes for a Black Swan Blackberry & Chocolate-Smothered Panna Cotta , Social Network Salted Red Bull Granita, The Fighter Raw Steak Crostini and Toy Story 3 Sour Cherry Rice Crispy Treats , Winter's Bone Bone Marrow Parmesan Toasts, 127 Hours Chicken Burrito (and 500 ML of Water), and The Kids Are Alright Polenta Triangles with Heirloom Tomato Relish. Next up, The King's Speech.
Layered Cocktails with Jellied Dice
Yusuf was right. Creating three levels can become unstable. You just have to design it carefully. Here you don't need never ending stair cases, or ice palaces- you just have to pour the booze into the glass over the back of a spoon. The layers will then gently swirl, separate and muddle. The Cointreau takes you to Paris. The heaviness of the Baileys will slow everything down. The smell of coffee in the Kahulua could help you wake up. Floating in the middle is Arthur's totem; a loaded red dice of jellied ice.
Down it in one go and you'll get a kick that's stronger than falling backwards off a chair. Have any more than one and you'll be heading to dream land yourself.
Ingredients for jellied ice dice:
2/3 of a cup of crimson- hued combination of cranberry and ruby grapefruit juice
1 sheet of leaf gelatine
Ingredients for the cocktail
1 part Baileys Irish Cream
1 part Kahlua
1 part Cointreau
(It tastes best if the spirits are chilled).
Make the jellied ice dice the day before
1) Soak the gelatine leaf in cold water for 5 minutes. Bring the juice to a gentle simmer.
2) Squeeze the excess water from the now gloopy gelatine leaf and add it to the juice.
3) Stir the juice until the gelatine melts into it.
4) Grease the insides of a square ice cube tray lightly with vegetable oil.
5) Pour the jelly mixture into the ice cube tray. Set in the fridge.
6) Once the jelly has set, transfer to the freezer until just before you serve.
1. Pour one part of Kahlua into a glass (you can decide on the size of the shot).
2. Angle a spoon against the side of the glass above the Kahlua shot, so the domed back faces upwards. Slowly pour the Cointreau over the spoon. It will settle on top of the Kahlua.
3. Pour the Baileys in the same way. Its weight will mean it will sink down through the Cointreau and come to rest above the Kahlua.
4. Add a jellied ice cube.
You could always just kick the chair out from someone while they were eating, I suppose...
Follow Victoria Haschka on Twitter: www.twitter.com/VictoriaHaschka