I love Gin. I mean, I really love it.
Theres something just classy about ordering a Gin and Tonic rather than a Vodka and Coke, and the drink seems to be gaining in popularity. (I am definitely speaking for at least my friends when I say that!)
If I am being picky (or its payday?) , its 4 ice cubes, 3 slices of cucumber, 2 shots of Hendricks, topped up with slimline tonic.
But we can’t always have what we want. If I can’t quite afford a Hendricks or Bombay Sapphire *cries* or my company doesn’t share my taste in Gin, I will settle for whatever botanical clear spirit that is thrust into my hands, with any variety of mixers. If you haven’t yet tried Gin and Juice, you must!
So anyway, my best friend, who also shares my penchant for the Drink of the Queen (Yes, Liz loves her Gin too!), recently sent me a link of ’13 ways to drink Gin that you probably didn’t think of before’. They all sound wonderful to me, especially the Sister Ray Cocktail. But the whole thing got me thinking…
Whilst I love Gin, I also love desserts, and it just so happened that this weekend I was requested to bring a dessert to my boyfriends family gathering. I was short on time, so decided to make my go-to dinner party dessert that always turns out perfectly, and takes no time at all! It consists of Madeira Cake (I make my own vanilla sponge if I have the time), soaked in berries and their sweet juice, topped with vanilla mascarpone and fresh custard, and finally with soft peaks of fresh double cream. But this time, it was to get a naughty makeover. Enter Mr Bombay Sapphire. I had a half bottle leftover (unbelievable considering the rate it is glugged in our household) that one of my girlies had given me whilst out working as a Chalet Girl in Val D’isere this winter.
Anyway, it turns out that cake+berries+cream+gin, is a wonderful combination.
- 300g Madeira sponge (or homemade vanilla sponge)
- 600g frozen berries. I used Raspberries, blueberries and strawberries but any combination will work!
- 6 tbsp caster sugar
- 60ml Gin of your choice (choose wisely…)
- 600ml fresh vanilla custard
- 250ml mascarpone
- seeds of 1 vanilla pod
- 1tsp vanilla essence
- 600ml fresh double cream
- mint leaves, fresh berries, sugar decorations etc. to decorate
- Layer 1cm thick slices of sponge in the bottom of your trifle dish.
- Empty the frozen berries into a saucepan, add the sugar and gin, and heat gently until the sugar is dissolved.
- Allow the berry mix to cool slightly and spoon 3/4 over the layer of sponge.
- Whip the mascarpone with the vanilla seeds until soft, and gradually mix in the custard.
- Spoon the mascarpone mix on top of the berries
- Whip the double cream to soft peaks and spoon on top
- Chill the dessert until you are about to serve, then drizzle over the last of the berry mixture and decorate as you wish!
This really is such a quick and easy dessert- and its delicious! The gin adds a wonderful flavour and a boozy touch, and you could easily use Sloe Gin for an indulgent winter pud, or a christmas dessert!
Or enjoy it on a summer evening in the garden with a Raspberry Gin and Tonic! What better way is there to spend the heatwave we are having?
Love and Gin kisses