• Dark rum (240 milliliters)
  • Passion fruit juice (320 milliliters)
  • Lime juice (160 milliliters)
  • Orange juice (160 milliliters)
  • Simple syrup (80 milliliters)
  • 12 sheets of gelatin
  • Fried crickets
  • A handful of pistachios
  • Knob of butter, melted (15g)
  • Brown sugar (30g)
  • 1 tablespoon of plain flour
  • 4 shortbread biscuits (25g)


  1. Soak the gelatin sheets in cold water.
  2. Pour all of the ingredients into a pan, squeezing the orange and lime juices through a very fine sieve.
  3. Heat until the liquids come to a boil.
  4. Remove the pan from the heat and stir in the sheets of gelatin.
  5. Pour half of the liquid into a loaf tin lined with cling film and place in the fridge to set.
  6. When the jelly is half set, push a cricket into the jelly then return to the fridge to set completely.
  7. Pour the remaining liquid over the set jelly and return to the fridge to set completely.
  8. Preheat the oven to 180*C.
  9. Crush the shortbread biscuits into rough crumbs and chop up the pistachios.
  10. Combine the plain flour, brown sugar, salt, crushed biscuits and chopped nuts in a bowl with the butter.
  11. Scatter the crumble mix onto a baking tray and bake for 10 minutes.
  12. Cover a plate with the crumble.
  13. Boil a bowl of water and heat a few small knives.
  14. Cut the jelly around the insects to create rough cut amber pieces.
  15. Place the amber onto the crumble mix and serve.
  16. Enjoy the jelly and the insects if you dare!