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Boozy bakes are no new thing – back in Jan­uary we pre­dicted they’d gain even more pop­u­lar­ity in our 2018 trend re­port – but this month we’ve been spot­ting booze ap­pear­ing in other sweet treats. From al­co­holic ice lol­lies (frosé pop­si­cle, any­one?) to tipsy tarts and drunken ice creams – booze is of­fi­cially back (sorry, mil­len­ni­als).

In Lon­don we’ve been won over by salted caramel and East In­dia sherry tart with car­damom ice cream at St Leonards, and Mus­cat crème caramel at Leroy. Bristol’s boozy flirt­ing has come in the form of ver­mouth baba at Root, and mango, choco­late and sherry tri­fle, and PX es­presso mar­tini ice cream, at Bar 44.

On the Isle of Skye they love whisky

– well, head chef Scott Davies at The Three Chim­neys does. He serves his with roasted milk choco­late with smoked pra­line, whisky jelly, malt and bar­ley ice cream. While the folks of Lu­miere Restau­rant in Chel­tenham don’t mess around with their te­quila slam­mer palate cleansers – think salt crisps, te­quila sor­bet and lime spheres.

Time to make good use of that drinks trol­ley that was so trendy a few years ago, don’t you think? Start­ing with our Kahlúa crème caramel, be­low...

Dou­ble lemon, gin & tonic cake

Bai­leys pavlova

Mo­jito cake

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