Gin and tonic dessert – 55000 Recipes. Passion for food


Gin and tonic dessert

Perhaps it was Pedro Subiana in Akelar (3 *) who was the first to turn gin and tonic into a dessert with his gin and tonic on a plate. Since then, many chefs and confectioners have covered it, including Hermanos Torres (1 *. Barcelona) or Guillermo Martínez at Casa Fermín (Oviedo). This is the recipe of the young chef Fede Tiseira.


  • Sugar 200g
  • Lemon juice 150g
  • Gin 150 ml
  • Sugar 125 gr
  • Mineral water 150g
  • Toning water 600 g
  • For gin and tonic sorbet
  • Gelatin sheets (fish tail) 5u
  • Glucose 20 gr
  • for cucumber sorbet
  • 3 cucumbers
  • Water 225g
  • For the lemon jelly
  • Salt 1g
  • Lemon juice 120g
  • Ginger 30g
  • Granny Smith apple 12 units
  • 100g sugar
  • Mineral water 250g
  • For Granny Smith apple puree and ginger
  • Invert sugar (Trimoline) 10 g
  • Mineral water 30 g
  • Sugar 40 gr


Gin and tonic sorbet

  1. Put the sugar and water in a saucepan, bring to a boil until a syrup forms and allow to cool.
  2. On the other hand, put gin, tonic water and glucose in a small saucepan and leave it on the fire. After it has stopped boiling, hold it for 90 seconds to evaporate some of the alcohol and dissolve the glucose.
  3. Join the two preparations. Allow to cool and place in containers suitable for Pacojet. Leave in the freezer for 12 hours. After this time, mix the sorbet base in Pacojet until the desired consistency is obtained. Reserve in the freezer for final coverage.

Cucumber sorbet

  1. Wash the cucumbers, peel them, preserve the skin and remove the seeds if necessary.
  2. Cut into medium pieces and keep in a bowl.
  3. Cut the skin of two cucumbers into small pieces. Put the cucumber flesh and skin in Themomix (speed 8 for 1 minute) or blender and work until a homogeneous juice.
  4. Filter through fine porcelain or a sieve to remove the largest particles of skin that have not been crushed until a completely smooth liquid is obtained.
  5. Put the sugar and water in a saucepan, bring to a boil until a syrup forms and allow to cool.
  6. Mix cucumber juice with the syrup and add inverted sugar, which will stabilize the preparation and slightly improve the structure of the sorbet, avoiding the formation of crystals during freezing.
  7. Place the preparation in containers suitable for Pacojet and freeze for 12 hours.
  8. Then mix the base of the sorbet in Pacojet. Reserve in the freezer for final coverage.

Granny Smith apple and ginger puree

  1. Put the sugar, water and washed and grated ginger in a saucepan. Bring to a boil and cook for 20 minutes. Allow to cool and preserve.
  2. Peel the apples and grate them. If prepared in advance, keep them in ice water with lemon juice to avoid oxidation. Cut them into cubes and mix with the ginger syrup. Add salt and cook for 30 minutes at medium heat, not exceeding 150 degrees Celsius. Once this time has elapsed, remove from the heat and allow to cool.
  3. Add the lemon juice and mix the mixture in a blender or Thermomix until a smooth and shiny puree is obtained.
  4. Filter the product with a sieve or fine porcelain and save.

Lemon jelly

  1. Hydrate the gelatin sheets in ice water.
  2. Bring the water, sugar and lemon juice to a boil. Stir until boiling and remove from heat. Allow the temperature to drop until warm, and add the already hydrated gelatin and stir until completely dissolved. Filter the preparation through a sieve and fill molds with a hemisphere. If these forms are not available, place the gelatin in a plate.
  3. Put in the cold and let it harden. Once hardened, remove from the final coating mold. If it is cooked on a plate, take a piece of gelatin and cut it into brunois.


  1. Make a medium circle with the apple puree using a tube bag or bottle at one end of the plate.
  2. Then place half a sphere of gelatin or, where appropriate, brunoise, making 3 small circles around it.
  3. Finish with a quennel of each sorbet and garnish with fresh dill.


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