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Gin and Lime Mousse with Desert Lime and Orange Marmalade, Gin and Tonic Granita
Recipe by Callum Hann
This Citrus and Bay Gin and Tonic features a zesty cumquat granita and a gin and lime mousse
- Steps
- Ingredients
Ingredients
Tonic and Cumquat Granita
Gin and Lime Mousse
Bay Leaf Oil
To serve
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Steps
- For the Tonic and Cumquat Granita, combine sugar and water in a small saucepan and bring to the boil. Remove from heat and stir in tonic water, cumquat juice and gin. Transfer to a shallow container or tray and freeze for 2-3 hours or until completely frozen.
- Once frozen, use a fork to scrape surface into small ice crystals. Reserve in freezer until ready to serve.
- For the Gin and Lime Mousse, whip cream and icing sugar to stiff peaks. In a separate bowl, mix together sour cream, lime zest, lime juice and gin. Gently fold cream into gin mixture and set aside in the fridge.
- For the Bay Leaf Oil, combine ingredients in a blender and blend on high speed for 4-5 minutes until oil is bright green and leaves are completely broken down. Strain through a muslin cloth or very fine sieve into a small pouring jug. Set aside.
- To serve, quenelle Gin and Lime Mousse into serving bowls and use the back of a teaspoon to create an indent on top. Fill each indent with Bay Leaf Oil. Arrange blood orange segments and shredded kaffir lime leaves around mousse. Top with some Tonic and Cumquat Granita and finger lime pulp and serve immediately.
