Gin and Tonic Dessert
For the rose ice cream
150g double cream
18g caster sugar
3 drops MSK rose flavour
3 drops liquid red food
For the cucumber mousse
250g cucumber, deseeded but skin-on
10 basil leaves
10 mint leaves
20g Hendrick’s gin
200g double cream
60g egg white
60g caster sugar
3 leaves Bronze leaf gelatine
For the rose ice cream, whisk the sugar and dextrose into the egg yolks.
Heat the ice cream and milk together until it boils.
Pour onto the yolks and mix well, then return to the pan and cook out until the mixture reaches 80 degrees C.
Pour into a bowl and cool over ice, adding the rose flavour and the red colour.
You want an ice cream that is the colour of a nice pink rose.
Churn in an ice cream maker until frozen.
For the cucumber mousse, chop the cucumber into 3cm pieces, and place in a colander.
Mix the salt and sugar through it and leave to macerate for 2 hours.
Wash off the salt and sugar in plenty of cold water, then pat dry on a paper towel.
Blend the cucumber at top speed with the basil and mint.
Soak gelatine until soft, and dissolve in the gin. Add this to 120g of the cucumber puree.
Lightly whip the cream, then in a separate bowl, whip together the egg whites and sugar to make a cold meringue.
Fold the cream into the cucumber mix, followed by the meringue.
Pipe into 4cm metal rings.
chill in the fridge until set.
See www.foodies.co.uk for the recipe for rose sponge, pink grapefruit marshmallow and rose meringue.