Ahhh… Gin and tonic… such a lovely way to celebrate the end of a busy week. What better excuse is there to polish off those high balls and crack open the tonic water (the good stuff) than World Gin Day which is coming up tomorrow! So many beautiful aromatic flavours to be discovered. There are so many different gins on the market these days, but I was lucky enough to try the delightful VIDDA Tørr Gin from Oslo. They harness the natural botanicals of the Norwegian countryside with a traditional London dry gin recipe to create a stunning flavour. The origin story of this Norwegian gin made me inspired to create a desert that would allow these flavours to truly shine. I’ve dreamt up a zesty gin infused cream with white chocolate that pairs beautifully with a nutty almond cake and seasonal rhubarb compote. A delicious way to celebrate National Gin Day.
Ingredients 
Almond Cake
  • 6 Large Free Range Eggs (separated)
  • 250g Caster Sugar
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • 350g Ground Almonds
  • ½ Tsp Almond Extract
  • 100ml Greek Yogurt
Summer Rhubarb Compote
  • 200g Rhubarb
  • 100g Jam Sugar
  • Juice of 1 Orange
  • Juice of 1 Lemon
Zesty Gin and White Chocolate Cream
  • 75ml Lemon Juice (2 Lemons)
  • 95g Icing Sugar
  • 40ml Gin
  • 50g White Chocolate (Melted)
  • 300ml Double Cream

Method

 
Almond Cake
 
1. Preheat oven to 180.
2. In a stand mixer, combine the eggs and sugar with the citrus zests. It should become a
pale, fluffy mixture.
3. Add the ground almonds, almond extract and yogurt, it will become fairly stiff by this
point.
4. With a spotlessly clean bowl, beat the eggs whites until they form soft peaks.
5. Fold the egg whites into the almond mixture.
6. Pour into a prepared 21 cm springform baking tin and bake for 25-30 mins or until a fork
comes out clean from the centre.
 
Summer Rhubarb Compote
 
1. Slice the rhubarb into 2-3 cm pieces.
2. In a heavy-bottomed saucepan combine the rhubarb with the sugar and citrus juice.
3. Bring up to a boil and continue to stir ensuring that the sugar does not burn.
4. It will take about 15 minutes for the liquid to reduce.
 
Zesty Gin and White Chocolate Cream
 
1. Juice the lemons, add the icing sugar and stir to combine.
2. Add the gin to the sugary lemon juice.
3. Beat the cream until it starts to starts to form billowy soft peaks.
4. Add the melted white chocolate.
5. Slowly drizzle the gin/lemon juice mixture into the cream as you continue to beat.
Serve the cake with the jam and cream.
For more recipe ideas follow me on Twitter @divinechocteers

 

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