Sommer Of Love: 2012

Tuesday, 3 April 2012

Gin and Tonic Sorbet Wehhheyyy

Ingredients

400ml cold water

300g caster sugar

300ml tonic water

gin ( I recommend Bomay Saphire) - around 50ml

juice of 2 lemons

1tbsp glucose

Method

Put the sugar and water into a saucepan, bring to the boil and simmer for 1 minute.

Add glucose and tonic water, chill in fridge until cold.

When cold add the gin and lemon juice to taste. NB: don't be tempted to add too much gin because when it is frozen the flavour intensifies.

Transfer to an ice cream machine and churn until set. Freeze for at least 2 hours after churning, then it is ready to serve. If you do not have an ice cream machine, you can still make sorbet by putting the syrup into the freezer, and every half and hour or so, whisk it until the ice crystals are broken down, and the consistency is smooth - then put back into freezer.

Serve this with a strong G&T in the bottom of a shot glass, with a ball of the sorbet on top

Champagne Sorbet Yummmmmy!!!!!

INGREDIENTS

225g (8oz) granulated sugar

Juice of 1 small lemon

300ml (½pint) champagne or sparkling wine

METHOD

Place the sugar in a medium-sized pan with 500ml (18fl oz) cold water. Bring to the boil, stirring until the sugar dissolves. Simmer this syrup gently for 10 minutes, then remove from the heat and cool. Add the lemon juice and champagne or sparkling wine and stir well.
Pour into an ice-cream maker and churn until it is almost frozen, then turn into a freezer container and freeze overnight. (Alternatively, freeze for 8 hours, whisking with a fork every few hours to break up the crystals). Scoop straight from the freezer into little glasses and VOILA!!!!!

Friday, 2 March 2012

Daily dose of something Bloomin' Marvellous

Jelly Mongers extraordinaire, Bompas and Parr, along with Art Direction company Chameleon Visuals paired together to produce a top notch visually pleasing banquet of ornate table dressings and floral accompaniments for the Tata Naka SS11 show at Somerset House. The opulent settings were a mixture of Indian summer meets English tea party with a twist. There were exquisite gelatinous treats for guests and staff created by the duo which is Bompas and Parr as well as the joy of watching the models strut down the Jellyscape adorned in Tata Naka's latest creations.