Gin and Tonic Tiramisu Terrine
Prep 20 mins (+ cooling & 6 hours chilling time)
Cooking 10 mins
- 1 cup (250ml) gin
- 2 cups (500ml) tonic water
- 2/3 cup (150g) caster sugar
- 2 limes, zested and juiced
- 500g mascarpone
- 210ml coconut cream
- 1/4 cup (40g) icing sugar mixture
- 12 sponge finger biscuits
- Whipped cream, to serve
- 1/2 Lebanese cucumber, peeled into ribbons
- Lime slices, to serve
- Mint leaves, to serve
- Line a 10cm x 20cm (base measurement) loaf pan with plastic wrap, allowing the sides to overhang.
- Combine the gin, tonic water, caster sugar, lime zest and lime juice in a medium saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to high. Bring to the boil. Cook for 3-4 mins or until syrup thickens slightly. Set aside to cool. Reserve 1/4 cup (60ml) of the gin mixture in a bowl in the fridge.
- Use an electric mixer to whisk the mascarpone, coconut cream and icing sugar in a large bowl until firm peaks form. Add one-third of the remaining gin mixture to the mascarpone mixture and stir to combine.
- Transfer remaining gin mixture to a shallow dish. Dip 1 biscuit in gin mixture and turn to coat. Arrange lengthways in base of the lined pan. Repeat with 3 more biscuits. Spoon over one-third of the mascarpone mixture.
- Continue layering with remaining biscuits and mascarpone mixture, dipping the biscuits in the gin mixture before arranging in the pan. Cover the terrine with plastic wrap. Place in the fridge for 6 hours or until firm.
- Turn terrine into a serving plate. Remove the plastic wrap and spoon over the whipped cream.
- Remove the reserved gin mixture from the fridge. Add the combined cucumber and gently toss to combine. Arrange over the top of the terrine with the lime slices. Sprinkle with the mint. Cut into slices to serve.
Stirred NOT shaken.
- 60ml Gin Dry
- Vermouth to taste
Before anything else, our great friend is The Martini Whisperer (Phillip A. Jones). He has even done a TEDx talk on the topic. We bow to his knowledge.
A Martini varies enormously according to your personal preference. There are books written specifically for this King of Cocktails. Whether Vodka or Gin, it is important that the vermouth should be fresh and the garnish appetising. Make sure the glass is ice cold. Stir your gin with the amount of dry vermouth you prefer, taste as you go, making sure there is at least some left when you get the measure just right. Garnishes can be traditional like an olive, a twist of lemon, or a pickled onion (by which it becomes a Gibson), or avant-garde with sage, thyme or orange.
- 60ml gin
- 30ml cordial (any lemon or lime)
- 60ml gin 15ml lime or lemon juice
- 15ml simple spirit
- 60ml Gin
- 60ml Rose’s Lime Juice (for the purists)
Great example of the dozen variations rule. The ratios really do depend on your taste. Stir and pour into a glamorous coupe and garnish however you please. Try lime or lemon slice, a sprig of mint or even a sage leaf.