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Mini gin and tonic trifles
Mini gin and tonic trifles
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Effortlessly impress guests with these simple and delightful mini treats.
Ingredients:
  • 125.00 gm cold water
  • 12.00 gm gelatine powder
  • 107.50 gm caster sugar
  • 125.00 ml tonic water
  • 86.63 gm lemon juice
  • 125.00 ml gin
  • 1 double unfilled sponge cake, crust trimmed
  • 240.00 gm thick vanilla custard
  • 125.00 ml lemon curd
  • 2 Qukes baby cucumbers, seeded, finely chopped
  • 300ml double cream
  • Extra 4 Qukes baby cucumbers, cut into thin ribbons
  • Lemon zest, to serve
  • Mint leaves, to serve
Instructions:
  • In a medium saucepan, pour cold water and sprinkle gelatine over it. Let it stand for 1 minute to soften. Heat the pan over medium heat, stirring for 1 minute until gelatine dissolves. Add sugar and tonic water, continue stirring over heat without boiling for 2 minutes until sugar dissolves. Remove from heat.
  • Combine lemon juice and gin with the gelatine mixture, then strain the mixture into a heatproof jug. Let it cool at room temperature for 20 minutes. Refrigerate for 1 hour until it begins to thicken.
  • Using the edges of 6 x 1 1/2-cup-capacity serving glasses, cut out 6 rounds from the sponge. Gently place one sponge round into the bottom of each glass.
  • In a bowl, gently mix custard and lemon curd together. Spoon the custard mixture evenly into glasses. Chill in the refrigerator while the jelly sets.
  • Gently combine the cucumber with the jelly. Pour the mixture over the custard in glasses and place in the refrigerator for a minimum of 2 hours or until firm.
  • Spoon a generous portion of cream over the trifles, layer on cucumber ribbons, sprinkle with lemon zest, and garnish with fresh mint leaves before serving.

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