Create Special Sweets with Gin: G&T Tart, Gin-a-Misu, and Strawberry and Gin Ice Cream

d andWith just a splash or two of good quality gin, you can infuse so much complexity and botanical aroma of juniper and citrus to a simple dessert and take it up a notch. Here are some easy sweet recipes at home that you can add gin to.

Gin and Tonic Tart

Ingredients:

For the tart shell:

• 250 gm flour
• 125 gm caster sugar
• 125 gm softened butter
• 3 egg yolks
• 1 tsp vanilla extract
• 1½ tbsp chilled tonic water
• Pinch of salt

For the G&T filling:

• Zest and juice of 4 lemons
• 30 ml gin
• 250 gm caster sugar
• 4 eggs
• 2 yolks
• 225 gm soft unsalted butter, diced
• 2 gelatin sheets

Instructions:

• To make the pastry shell, add butter and sugar in the food processor and blend. Then add the egg yolks, vanilla extract, chilled tonic water, pinch of salt, and flour.
• Process all the ingredients till you get a smooth dough. Extract it from the processor, flatten into a disc, wrap in cling film, and refrigerate for half an hour or more.
• For the G&T filling, start by adding lemon juice and zest to a bowl along with gin, caster sugar, all of the eggs, extra yolks, and butter in a bowl.
• Place it over a bowl of simmering water and keep whisking until you get a custard. This should take about 8 to 10 minutes.
• Soak the gelatin sheets in cold water so they soften.
• Once the custard is thick, take it off heat. Then squeeze out all of the excess water from the gelatin sheets and add to the custard. Whisk well to ensure that the gelatin is evenly incorporated into the mixture.
• You can also strain the custard to remove any lumpiness, then refrigerate.
• Grease a tart pan, and then roll out the cold pastry crust so it’s slightly larger than the pan. Flip the dough into the pan and press it into the bottom and sides. Let it chill in the fridge for 30 minutes.
• Preheat the oven to 180°C, then blind bake the pastry shell for 20 minutes. Poke holes into the surface and bake it for an additional 10 minutes. Let the shell cool down at room temperature.
• Once the shell is cool to touch, pour the custard into it and even it out with a spatula. Let it cool in the fridge. Decorate with lemon zest and serve.

Gin-a-misu

Ingredients:

• 100 gm caster sugar
• 500 gm mascarpone cheese
• 60 ml gin
• 200 gm lemon curd (use recipe mentioned above)
• 150 ml double cream
• 2 packets ladyfingers
• Amaretti biscuits for garnish
• 3 tbsp lemon juice
• 3 tbsp lemon zest

Instructions:

• Mix 50 gm of sugar along with the juice of 2 lemons, and 30 ml of gin. Mix until the sugar is completely dissolved and then set this aside.
• Whisk the double cream until you get soft peaks in a mixing bowl.
• In another bowl, beat mascarpone, 100 gm lemon curd, the rest of the gin, sugar, lemon juice, and 2 tablespoons of lemon zest.
• Fold the mascarpone and lemon curd mixture into the whipped cream. Let it cool in the fridge for a bit.
• Dip the ladyfingers in the lemon syrup you made first, and layer them into a serving dish.
• Spoon the lemon curd and mascarpone over them. Then repeat this process again.
• If you have any leftover lemon curd, you can create a sauce by mixing it with another 30 ml of gin. Spoon it over the final layer of the gin-a-misu, then refrigerate.
• You can decorate with some lemon zest too, if you have any leftovers.

Strawberry and Gin Ice Cream

Ingredients:

• 480 gm hulled and chopped strawberries
• 60 gm caster sugar
• 2 tbsp lemon juice
• 60 ml gin
• 1 ½ ltr store bought vanilla ice cream

Instructions:

• Place the strawberries in a saucepan with caster sugar and lemon juice. Mix so that the sugar coats all of the chopped fruit.
• Keep the heat on medium, and let the caster sugar melt and the strawberries to become a little soupy because they will soften and release their juices. The entire process should take about 8 to 10 minutes.
• Let the strawberries cool down before blending them into a smooth paste. Then mix in the gin. You can increase or decrease the proportion depending on your taste.
• Take the vanilla ice cream out from the freezer and let it soften.
• Now create trifle-like layers with some soft vanilla ice cream on the bottom of a freezer proof container, followed by the strawberry-gin puree.
• Put the lid on and then freeze for about 6 to 8 hours.