Gin and Tonic Mousse
Gin and Tonic Mousse

Gin and Tonic Mousse

  • 80g Gin
  • 8g fibre
  • 4g pectin
  • 64g sugar
  • 24g bronze gelatine leaf
  • 320g tonic
  • 800g UHT Cream
  • 240g egg white
  • 200g sugar

To prepare the Gin and Tonic Mousse:

In a saucepan, combine gin, fibre, pectin and 64g sugar. Bring gently to a simmer, whisking to dissolve and activate the pectin.

Remove from the heat. Add the pre-soaked and strained bronze gelatine leaves. Stir until fully dissolved. Allow the mixture to cool to around 25–30°C. Stir in the tonic water.

Semi-whip the UHT cream until soft peaks form. Fold the cream into the cooled gin-tonic base in 2–3 additions, keeping the texture light.

Place egg whites and 200g sugar over a bain-marie. Heat gently to 60–65°C, whisking constantly until sugar dissolves. Transfer to a stand mixer and whisk to glossy stiff peaks.

Fold the Swiss meringue gently into the cream/gin/tonic mixture until smooth and airy.

Pour into moulds and freeze. Remove from moulds and spray with Velvet Chocolate spray.

 

Gin and Tonic Gel

  • 200g tonic
  • 50g Gin
  • 100g water
  • 50g lemon juice
  • 60g sugar
  • 6g agar
  • 2.5g bronze gelatine leaf

To prepare the Gin and Tonic Gel:

Combine the tonic, gin, water, lemon juice and sugar in a saucepan and bring to a gentle simmer.

Whisk in the agar and cook for 1–2 mins to fully hydrate and activate. Remove from the heat, add the pre-soaked and strained bronze gelatine leaf and stir until dissolved.

Pour the mixture into a shallow container and allow it to set completely in the fridge.

Once firm, transfer to a blender and process until smooth and glossy, adjusting with a little extra water if needed to achieve the desired fluid gel consistency.

Store chilled until ready to use.

 

To serve:

  • Fresh As Blood Orange segments
  • Fresh As Apple Pieces
  • Fresh As Gin & Tonic
  • Fresh Granny Smith Apple wafers
  • Nasturtium Leaves
  • Sable biscuit base