We are delighted to introduce the first product in our Excellence range, the Gin Glazed Tarte au Citron, a bespoke crafted dessert.
Formed with a crisp, sweet shortcrust pastry case and filled with a zesty, creamy Sicilian lemon curd, the tarte is hand crowned with a sticky mirror glaze laced with ‘English Drinks Company’ Lemon Grove gin.
The gin is a delicious, traditional handcrafted gin, infused with luscious lemons leading to zesty, citrus notes and a delicate, smooth finish which complements and completes the tarte for the perfect sweet and sour experience.
Brulee Topped Tart served with a sweet lime cream and a lime gin mojito cocktail
The crisp caramel brulee top and sweet lime cream contrast perfectly with the sharp lemon gin tart and the refreshing lime gin mojito cocktail
- Caster sugar
- Whipping Cream
- Icing Sugar
- Lime Zest
Dust the top of the tart with the caster sugar and brulee with a blowtorch until the sugar melts and goes golden brown. Whisk the cream until it forms soft peaks then fold in icing sugar and grated lime zest to taste.
Lime Gin Mojito Cocktail
- 50ml Lime Gin (We’ve used The English Drinks Company Lime Tree Gin)
- 20ml Fresh Lime Juice
- 10ml Gomme Sugar Syrup
- Crushed Ice & Soda
Garnish with a mint sprig and lemon & lime zest.
Italian meringue topped lemon gin tart served with a pink grapefruit gin cocktail.
Easily turn the beautiful lemon gin tart into a stunning lemon meringue by swirling lashings of soft Italian meringue on top and scorching with a blowtorch. The flavour of the pink grapefruit and lemon gin cocktail cuts through the sweetness of the meringue adding another layer of citrus flavour.
- 150g granulated sugar
- 60ml water
- 60g egg whites (about 2 large egg whites)
- In a medium-sized saucepan, combine the sugar and water. Heat over low heat, stirring until the sugar has dissolved. Once the sugar has dissolved, turn the heat to medium-high and allow the syrup to come to a boil.
- In the meantime, add the egg whites to a medium-sized, heatproof bowl and mix (with a mixer fitted with the whisk attachment) until foamy and the whites are almost able to hold soft peaks.
- Once the syrup is boiling, clip on a sugar thermometer.
- Cook until the syrup reaches 116°C/240°F, then take the pan off the heat and slowly drizzle the hot syrup into the bowl with the foamy egg whites, mixing continuously to prevent the eggs from scrambling. Don’t pour the syrup onto the whisk, or the syrup may splatter against the sides of the bowl (or into your face!). Instead, aim for a spot close to the whisk.
- Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.
- Use immediately or keep in the fridge (covered) until ready to use. It’s a very stable meringue, so it won’t start weeping, leaking or collapsing.
- Spread the meringue over the top of each slice of the Tart and use a blowtorch to give a brown appearance.
Italian meringue can be made two days in advance and stored in the fridge until needed (covered with plastic wrap).
Pink Grapefruit Cocktail
- 50ml Lemon Gin (We use The English Drinks Company Lemon Grove Gin)
- 20ml Fresh Pink Grapefruit juice
- 10ml Fresh Squeezed Lemon Juice
- 10ml Gomme Sugar Syrup
- Topped with Soda
Garnish with grapefruit wheel, lots of ice and a twist of grapefruit zest.
Raspberries and cream topped lemon gin tart accompanied by a raspberry gin cocktail
Raspberries give a nice alternative to strawberries for the garnish of this tart. The freeze dried raspberries add an interesting little crunch and the refreshing raspberry gin cocktail is the perfect accompaniment.
- Fresh Raspberries
- Fresh whipped cream
- Zest of half a lemon
- Freeze dried raspberry pieces
- Mint sprig
Raspberry Gin Cocktail
- 40g ounces of raspberry gin (We used The English Drinks Company Pink Gin)
- 5–6 fresh raspberries
- a few fresh mint leaves
- 25g ounces of simple syrup (One part water to one part sugar)
- a few raspberries and fresh sprig of mint for garnish (optional)
- In a shaker, add raspberries, mint leaves, simple syrup and gin.
- Muddle together.
- Fill a glass with ice.
- Strain the muddled mixture into the glass over the ice.
- Add soda and stir.
- Garnish with fresh raspberries and a sprig of mint
To be considered for the Excellence collection, a product must be outstanding in terms of flavour and ingredients, innovative and inspiring to caterers. Products go through additional benchmarking with fine-tuning until it is just right.