From ChefSteps See also Modernist Cooking.
100g fortified wine - anything at all, including liqueurs… creme de cassis? 30g gelatine (powder or leaf, 200-240 bloom) 135g fructose 135g corn syrup 75g ? cornstarch (this is to dust the finished gummies; an equal mix of cornstarch and icing sugar would also be good) Also needed: a sous vide set up, a silicone mould for making chocolates, and a squeezy bottle, of the sort you can get from restaurant suppliers.
From cottagesmallholder.com.
Ingredients 4 Seville oranges (the rind, no pith) 1/2 pound (225g) of granulated white sugar 2 cloves 1 litre of gin (medium quality, supermarket own brands work well) Directions Pour off 250 ml of gin and reserve. (We always buy the same brand and have a half full bottle knocking around for topping up.)
Carefully pare the orange rind (avoiding the bitter pith) and add to the bottle.
Serves 6-8
Limoncello, a popular Italian lemon liqueur, injects moisture and a refreshing tang to this flourless cake. If you don’t have a bottle of limoncello in your drinks cabinet, make up a batch of lemon syrup using the juice of a lemon, 4 tablespoons of caster sugar, 3-4 tablespoons of water and, if you wish, a splash of vodka. Boil the liquid for a few minutes until syrupy, then pour over the warm cake as soon as it comes out of the oven.