SLICE OF HEAVEN

What could be better than delicacies made using one of the world’s most popular drinks? Today we look at all things gin to mark National Gin Day. GIN AND TONIC SLICE

Gin and tonic-infused jelly takes this lemon slice to a whole new level of deliciousness.

Ingredients:

250g plain sweet biscuits

100g butter, melted, cooled

Filling

125g unsalted butter, cut into small pieces 215g (1 cup) caster sugar

1 tbsp finely grated lemon rind 125ml (1/2 cup) lemon juice

2 eggs

4 egg yolks

1 tbsp gelatine powder

180ml (3/4 cup) thickened cream

Jelly

1 tbsp gelatine powder

110g (1/2 cup) caster sugar 125ml (1/2 cup) strained lemon juice 250ml (1 cup) tonic water

125ml (1/2 cup) gin

Fresh mint leaves, to serve (optional) Lime slices, to serve (optional) Edible flowers, to serve (optional)

Method Step 1:

Grease a 20 x 30cm slice pan and line with baking paper, allowing the 2 long sides to overhang. Break up biscuits into a food processor and process until coarsely crushed.

Pour in butter and process until combined. Tip into prepared pan and use the back of the spoon to press firmly and evenly into base. Place in fridge for 30 minutes or until firm. Step 2:

For the filling, combine butter, sugar, lemon zest, juice, eggs and yolks in a medium saucepan. Stir over very low heat for 2 minutes or until butter melts. Continue cooking, stirring constantly, for a further 10 minutes or until mixture is thick. Strain into a large mixing bowl and set aside.

Step 3:

Place 60ml (1/4 cup) water in a bowl and sprinkle over gelatine powder. Set aside for a couple of minutes to soften. Microwave on high for 30 seconds or until hot. Use a fork to stir to dissolve gelatine. Set aside to cool until gelatine and lemon mixtures are at the same temperature. Stir gelatine into lemon mixture. Set aside at room temperature, stirring occasionally, for 30 minutes or until cooled. Use electric beaters to beat cream until soft peaks form. Fold into lemon curd. Pour over the base and smooth the surface. Place in the fridge for 2 hours or until set. Step 4:

To make jelly, place 125ml (1/2 cup) cold water in a small saucepan. Sprinkle gelatine over and leave to soften. Heat over medium heat until just hot, stirring to dissolve gelatine. Add sugar and stir over heat without boiling until it dissolves. Remove from heat and stir in lemon juice, tonic water and gin. Strain into a jug and skim off any bubbles on the surface. Let cool to room temperature. Step 5:

Gently pour gin and tonic mixture over slice while it’s in the fridge. Sprinkle with herbs, flowers. Keep in fridge for 4 hours or until set.