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Gin and Tonic Gelatin with Tuiles and Lemon SorbetTheWorldWideGourmet.com

Flavors of Spain

Total time: more than 2 hr

Preheat the oven to 100° C (200° F)
Preparation time: 20 minutes
Cooking time: A few minutes
Chilling time: 2 hours

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:169.4 kcal

Proteins:1.3 g

Fats:3.4 g

Carbohydrate:35.1 g

Fibers:0.6 g

Sugar:29.6 g

Cholesterol:41.7 mg

Sodium:19.1 mg

Calcium:38.4 mg

Energy:557 kcal

Proteins:4.3 g

Fats:11.3 g

Carbohydrate:115.4 g

Fibers:2 g

Sugar:97.2 g

Cholesterol:137 mg

Sodium:62.8 mg

Calcium:126.4 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*For the gin and tonic gelatin

5

sheets of gelatin

*Lemon sauce

1

lemon

50

g

water

100

g

sugar

17

juniper berries

*Tuiles

100

g

icing sugar

50

g

flour

75

g

sugar

*Lemon sorbet

250

ml

lemon juice

250

g

sugar

500

ml

water

2

egg yolks

METHOD

For the gelatin

  1. Soak the gelatin in water. Add half the tonic water and dissolve over low heat.
  2. Transfer to a bowl and gradually add the gin and the remaining tonic water, being careful not to form bubbles.
  3. Place in the refrigerator to set.

For the lemon sauce

  1. Remove the peel from the lemon and cut into thin julienne strips.
  2. Bring the water, sugar and lemon peel to a boil.
  3. Cook until thickened to the desired consistency, then add the juice of the lemon. Stir in the finely diced juniper berries.

For the tuiles

  1. Thoroughly combine all the ingredients for the tuiles. Spread a thin layer of batter over a Sil-pat.
  2. Place in a 200° C (400° F) oven for 5 minutes. Remove, let cool and cut into irregular pieces.

For the lemon sorbet

  1. Juice the lemons to obtain 250 ml (1 cup) juice.
  2. Bring the water and sugar to a boil and let cool. Once cool, add the lemon juice and grated zest.
  3. Mix well and place into an ice cream maker.
  4. Beat the egg whites to soft peaks and add to the sorbet when half-frozen. Continue processing until frozen.

Presentation

  1. On one side of the plate, layer gelatin and pieces of tuile to create a “mille-feuilles.”
  2. Place some of the lemon sorbet on the other side of the plate. Spoon around some of the juniper berry and lemon sauce.


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