Hot toddy
Item 1 of 1
- 4
- 3 hours 30 minutes
A little bit of alchemy is required for Adam Simmonds' deconstructed hot toddy dessert recipe — a few ingredients might not be found in your average supermarket but will be available online. You’ll need to soak the tartaric acid overnight so make sure you start this dish in plenty of time.
First published in 2015
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Ingredients
Metric
Imperial
Lemon pate de fruit
- 1.5g of tartaric acid
- 3 lemons, juiced
- 50ml of water
- 210g of caster sugar
- 2.5g of apple pectin
- 10g of glucose powder
- caster sugar for dusting
Ginger ice cream
- 2 egg yolks
- 35g of xylitol
- 20g of trimoline
- 280ml of whole milk
- 165ml of UHT whipping cream
- 60g of ginger gel
Ginger tuile
- 50g of caster sugar
- 40ml of glucose syrup
- 2g of unsalted butter
- 50g of flaked almonds
- 1g of ground ginger
Lemon and honey cake
- 40g of Manuka honey
- 75g of plain flour
- 100g of unrefined caster sugar
- 2g of baking powder
- 1g of bicarbonate of soda
- 2 eggs
- 65ml of vegetable oil
- 1 lemon, zested
Whisky gel
- 3g of unrefined caster sugar
- 20ml of water
- 40ml of whisky, preferably 15-year old Dalwinnie
- 5g of ultratex
SAVE RECIPE
Equipment
- Ice cream maker
- Sugar thermometer
- Wooden frame (19 x 7 x 0.7cm)
- Piping bags
Method
1
First of all, mix the tartaric acid with an equal amount of cold water and leave overnight
- 1.5g of tartaric acid
2
For the lemon confit, grate some of the zest off the lemons with a fine grater, and cut off the skin leaving a small amount of lemon flesh attached
- 2 lemons
3
Cut the skin into thin strips, then blanch and refresh in clean water four times. Check that the strips are tender and no longer bitter
4
Bring the water and lemon juice to a boil, add the strips of lemon and one spoonful of sugar and place over a very low heat
- 50ml of water
- 1 lemon, juiced
- 10g of sugar
5
Add one more spoonful of sugar every 10 minutes until all is added. Keep cooking until the lemon is tender
- 50g of sugar
6
When tender, leave to cool. Pulse the confit in a food processor until coarsely chopped
7
To make the lemon pate de fruit, bring the lemon juice, water and lemon confit to the boil. Pass through a chinois and return the liquid to a clean pan
- 3 lemons, juiced
- 50ml of water
8
Mix 5g of sugar with the pectin. Bring the lemon mixture back to the boil and add the pectin mix. Mix 105g of sugar and the glucose powder together
- 5g of caster sugar
- 2.5g of apple pectin
- 105g of caster sugar
- 10g of glucose powder
9
Re-boil the lemon mix and whisk in the sugar and glucose powder
10
Boil until the mixture reaches 107˚C. Remove from the heat, whisk in the tartaric acid and pour into a 19 x 7 x 0.7 cm tray lined with cling film. Leave to set and cool
11
Cut the pate de fruit into 0.7cm dice and coat in caster sugar
- caster sugar for dusting
12
To make the ginger ice cream, put a tray lined with baking parchment into the freezer. Mix the yolks, xylitol and trimoline together
- 2 egg yolks
- 35g of xylitol
- 20g of trimoline
13
Put the milk and cream in a suitable sized pan and bring to the boil. Pour onto the egg mix whilst continuously whisking
- 280ml of whole milk
- 165ml of UHT whipping cream
14
Return to a clean pan and cook to 76˚C. Cool in a bowl set over another bowl full of ice
15
Whisk in the ginger gel. Pour into an ice cream machine and churn until frozen. The mix needs to be frozen enough for you to pipe it
- 60g of ginger gel
16
Once frozen, place the mixture in a piping bag with a 1.5cm diameter nozzle and pipe long tubes onto the frozen lined tray. Freeze until hard
17
Cut into 2.5cm length pieces when completely frozen
18
To make the ginger tuile, dissolve the sugar with a little water in a suitable sized pan and add the glucose syrup. Cook to 150˚C
- 50g of caster sugar
- 40ml of glucose syrup
19
Mix in the butter and the flaked almonds. Pour onto a metal tray lined with greaseproof paper and leave to cool and set hard
- 2g of unsalted butter
- 50g of flaked almonds
20
Heat the oven to 180°C/Gas mark 4. Break up the almond mix and put it in a blender. Blitz into a powder. Weigh out 50g of the powder and add the ground ginger
- 1g of ground ginger
21
Sprinkle onto a baking tray in an even layer and place in the oven to melt, checking every 5 minutes
22
When re-melted, take the mix out of the oven, cover with greaseproof paper and roll over with a rolling pin to spread it out. Cool and break into shards. Store in an airtight container
23
To make the lemon and honey cake, line a baking tin measuring 8 x 18 x 7.5 cm. Heat the oven to 175˚C fan/Gas mark 3-4
24
Combine the eggs, honey and sugar and mix well. Add the oil slowly and continue to whisk until combined. Next add the zest and then gently fold in the flower, baking powder and baking soda
- 40g of Manuka honey
- 75g of plain flour
- 100g of unrefined caster sugar
- 2g of baking powder
- 1g of bicarbonate of soda
- 2 eggs
- 65ml of vegetable oil
- 1 lemon, zested
25
Pour into the prepared tin and cook for about 25 – 30 minutes or until a skewer comes out clean. Turn onto a wire rack and leave to cool
26
To make the whisky gel, warm the water and dissolve the sugar, then leave to cool. Mix in the whisky and whisk in the Ultratex
- 20ml of water
- 3g of unrefined caster sugar
- 4.6g of ultratex
- 40ml of whisky, preferably 15-year old Dalwinnie
27
Leave for 5 minutes and re-whisk. Put into a piping bag and seal
28
Slice the cake and break 4 slices into crumbs, then lightly toast these under a grill. Sprinkle some crushed ginger tuile over the centre of a round plate
29
Pipe 10 – 11 beads of whisky gel within the area of the plate covered in tuile. Put 7-9 pieces of pate de fruit randomly on the plate
30
Arrange the ice cream on and around the garnish, staying within the centre of the plate. Place 6-7 shards of the tuile standing up against the ice cream and garnish
31
Sprinkle the toasted sponge over the top. Serve immediately
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