Gin and Tonic Semifreddo Recipe
PREP: 40 MINUTES, PLUS OVERNIGHT CHILLING SERVES 6
When the craft gin boom was just kicking off, we came up with this twist on the classic Italian frozen dessert (semifreddo means semi-frozen), and it was an instant bestseller. Liz spent an afternoon making and sampling a few, by the end of which she was a little bit pickled and couldn’t tell whether any of them tasted of gin or not! In the COOK kitchen, we use lemon gin to bring an extra zing – the type of gin you use will, of course, affect the flavour. This basic parfait recipe can be adapted for just about anything…
Ingredients:
FOR THE PARFAIT
-
2 egg whites
-
100g (3½oz) caster sugar
-
250ml (9fl oz) whipping cream
-
45ml (3 tablespoons) gin of choice
-
2 tablespoons lemon juice
-
grated zest of 1 lemon
-
grated zest of 1 lime
FOR THE LEMON SWIRL
-
40g (1½oz) lemon curd
-
1 teaspoon gin of your choice
-
1 teaspoon tonic water (optional)
FOR THE TOPPING
-
grated zest of 1 lime
-
grated zest of 1 lemon
Method:
STEP 1: Line a 1 litre (1¾ pint) loaf tin with clingfilm.
STEP 2: Place the egg whites in a free-standing mixer with a whisk attachment, or use a large mixing bowl and an electric hand whisk.
STEP 3: Whisk the egg whites until stiff peaks are formed, then add the sugar, one-quarter at a time, beating well for 1 minute between each addition until glossy, thick and holding its shape.
STEP 4: In a separate bowl, lightly whip the cream to very soft peaks (be careful not to overwhip as the cream will thicken more when the lemon juice is added).
STEP 5: Fold in the gin, lemon juice and lemon and lime zest. Gently fold the cream into the meringue mix. Spoon the mixture into the prepared tin.
STEP 6: In a small bowl, mix together the lemon swirl ingredients.
STEP 7: Spoon little blobs over the parfait and use the tip of a teaspoon to swirl in a pattern. Scatter the lime and lemon zest over the top.
STEP 8: Cover the parfait lightly with clingfilm and place in the freezer overnight.
STEP 9: Either serve straight from the freezer or allow the parfait to sit at room temperature for 10 minutes first. Slice and serve.