The current trend of gin appreciation makes me really happy.
Which is pretty ironic as I'm not much of agin drinker. However, I
love the concept and the flavour combinations that one can present!
My favourite way to serve up this beautiful drink is to add whole
cloves, cardamom pods, a cinnamon stick and a wedge of fresh
If you're not totally into alcohol, then don't worry because I have
your answer. The Duchess virgin Gin & Tonic tastes as good as this
traditional punchy beverage. I serve mine with lots of ice, lime,
fresh mint and pomegranate seeds.
For your next adult-friendly dessert, I seriously recommend this
pavlova. It's the perfect combination of being light and decadent,
and the gin flavour really shines through the tart pomegranates!
G I N A N D P O M E G R A N A T E P A V L O V A
175ml pomegranate seeds
1 tsp honey
4 egg whites
1/2 tsp cream of tartar
240 caster sugar
zest of one lemon and one orange
1/2 tbsp cornflour sifted
1 tsp vanilla extract
250ml double cream
160g icing sugar, sifted
2 heaped Tbsp ricotta cheese
1 tsp gin (use from the leftover soaked pomegranate gin)
Zest of one orange, to serve
Handful of lightly toasted almonds, to serve
Place the pomegranate seeds, honey and gin into a jar and stir. Allow to soak for 20 minutes in the fridge. Then, drain the seeds and drink (I mean store) the leftover gin.
For the meringue, preheat the oven to 150 degrees C and line a baking tray with baking paper or a non-stick acetate sheet.
Beat the egg whites and cream of tartar until the egg whites become frothy. Meanwhile, combine the sugar and zests in a separate bowl.
Once you have soft peaks, slowly add the sugar a teaspoon at a time, until sugar has all been added. Continue to whisk and add vanilla extract. Whisk until egg whites are stiff and glossy. Then, sift in cornflour and gently fold in.
Reduce your oven temperate to 120 degrees C and spread meringue in a circle or rectangle shape on your lined baking tray. Bake for an hour, turn off the oven and allow to sit for another 30 minutes with the oven door closed. Open your oven door and allow it to cool down slowly- in the oven- for a couple of hours or overnight.
Make the ricotta cream by placing your cream and icing sugar into a bowl and whisk until soft peaks form. Add ricotta and gin and whisk until smooth and stiff. If you feel like it isnot stiff enough to spoon over, add a dash more icing sugar or even a bit of sifted cornstarch.
Place meringue onto a serving dish. Spoon over generous amounts of ricotta cream and drained, gin infused pomegranates. Top with lightly toasted almonds and orange zest.
For an extra kick of sweetness, simply reduce your leftover gin with an extra tablespoon of sugar to form a gin caramel to drizzle over your pavlova!