Mineral water treated like a "gin&tonic", tonified, gasifi

[Guest]

Mineral water treated like a "gin&tonic", tonified, gasified, and gelatinized with infusion of lemon and ginger.

I write this recipe on behalf of the restaurant where I work, so the name of its author is Jordi Cruz (the chef of the restaurant).

Would you like to surprise your friends at the end of a dinner with a different and refreshing dessert??? Try this recipe.

This is a creative and innovating dessert which consists in transforming a typical drink into a dessert.

It is a digestive dessert and it also contains some alcohol.

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Infusion of mineral water with lemon and ginger.

• 1 l mineral water
  
• 1 lemon
  
• 40 g ginger
  
• 40 g sugar
  
• 2 g essence of quinine
  
• 2 drops of essence of lemon
  
• 1 sprig of citronella
  

Gelée of tonified mineral water

• 5 dl tonified infusion of mineral water
  
• 25 g gin
  
• 10 g baking soda
  
• 5 sheets of neutral gelatine
  

Gasified foam of water infusion

• 500 ml tonified infusion of mineral water
  
• siphon soda
  
• 1 cartridge of CO2
  
• 2 sheets of gelatine
  

Sorbet of "gin&tonic" water

• 340 g mineral water
  
• 2.2 dl lemon juice
  
• 40 g gin
  
• 110 g atomized glucose
  
• 160 g sugar
  
• 4 drops of quinine essence
  
• 3 g stabilizer
  

Syrup of ginger and gin

• 30 g ginger
  
• 200 g sugar
  
• 1 dl mineral water
  
• 0.05 dl lemon juice
  

Others

• 20 g natural lemon dices
  
• some leaves of mint
  

INFUSION OF MINERAL WATER WITH LEMON AND GINGER

-Cut the citronella very fine, chop the ginger and grate the skin of the lemon very fine.

-Vacuum pack these three products with the water and sugar.

-Allow to infuse at 55ºC for 1 1/2 hours.

-Cool the bag and add the essence.

-Close and reserve.

GELÉE OF TONIFIED MINERAL WATER

-Soak the gelatines, dissolve them in 50g of tonified water and add to the rest of the ingredients.

-Allow gelatinize for at least 2 hours.

GASIFIED FOAM OF INFUSED WATER

-This process can be done as an air or foam.

-For this last preparation, melt the gelatine in a little of the infused water.

-Charge the siphon and allow to rest for 2 hours to gelatinize.

SORBET OF GIN&TONIC WATER

-Heat the water to 85ºC and add the sugar, glucose and the stabilizer.

-Allow to rest for 5 minutes and add the gin.

-Allow to rest for 4 hours so that it matures and pass through the sorbet machine with the lemon juice and quinine essence.

SYRUP OF GINGER AND GIN

-Boil the mineral water with the sugar.

-When it has a syrup consistency, add the chopped ginger and lemon juice.

ASSEMBLING

-In a glass container, brush the bottom with a little of the ginger syrup.

-Add the gelatine of tonified water cut into pieces.

-Place between the gelatine dices the mint leaves and dices of lemon.

-Place a small portion of the gin&tonic sorbet then finish with the air or foam of tonified water.

Keywords: Dessert, Intermediate

( RG1778 )