Saffron G & T in Dessert Form

This is a little experiment I cooked up last night. 

The foundation was laid at a bar in Palma on the island of Mallorca, Spain.  First:

The Saffron
3oz Dry Gin
1 pinch Saffron, crushed
3 Green Cardamom Pods
6oz Tonic Water
Ice Cubes



The Saffron and
The Basil and Thyme Gin and Tonics.
At the Quinacreu Restaurant in Palma.

In a large rocks glass, combine gin, saffron and cardamom pods.  Stir thoroughly and let rest for at least 5 minutes.  Go do something else.  Relax--it'll still be here when you get back. 

Add ice and top with tonic water and stir gently.  Garnish with an orange twist. 

Carry it out to the veranda and sit down.  Sip. 

Ok, the drink is great and the yellow saffron adds not only an exciting color, but an amazing sweetly-warm flavor.  Can it be enhanced?  Shared?  Made into a dessert?

I love a challenge:

The Saffron G&T in a Gelatin Mold

7oz Dry Gin
2 pinches of Saffron, crushed
1 cup Water
1 cup Sugar
6 Green Cardamom Pods
1/2 cup Water
2 packets powder Gelatin
8oz Tonic Water

In a glass or glass measuring cup, put the saffron into the gin.  Stir and then let rest. 

In a small sauce pan, heat 1 cup of water, the sugar and the cardamom pods.  Bring to a boil, stirring until the sugar melts, then reduce the heat and simmer for 10 minutes. 

While the sugar mixture is simmering, sprinkle the gelatin over the 1/2 cup water in a large bowl.  (Large enough to hold more than 4 cups of liquid.)  Let the gelatin "bloom" (absorb water).  No need to stir--just make sure there is enough surface area to evenly sprinkle the gelatin. 

Remove the cardamom pods, then stir the hot sugar mixture into the gelatin.  Stir for 5 minutes or until the gelatin is completely dissolved.  (If the gelatin still has lumps, pass once through a finemesh strainer.)  Put it into the refrigerator and let cool for 20 minutes. 

Add the gin and saffron mixture, as well as the tonic to the gelatin, stir briskly to add air bubbles (a pretty little visual treat) and pour into a gelatin mold.  Pop it back in the fridge and chill for 4 hours. 

The drama of dessert!

To remove the gelatin from the mold, soak the mold in a large bowl of hot water for 15 seconds.  Make sure the water doesn't pour over the edge and into the gelatin.  Remove from the water, put an inverted plate over the mold and quickly flip it all over.  The mold should lift right off. 

Slice and serve.  (Try it with pieces of dark chocolate.)