Gin enters salads, pastas and desserts

livemint.com:

GIN & TONIC LEMON TART Recipe by sous chef Mozanne Karbhari, ITC Grand Central, Mumbai Makes 15 Ingredients For the pastry crust 300g flour 100g butter 160g icing sugar 2 eggs One and a half tbsp chilled tonic water For the lemon curd filling 200g sugar 200g butter Juice of 4 lemons 12 egg yolks 3 tbsp gin Topping 3 tsp candied lemon zest, chopped Method Make the pastry by creaming the butter and sugar until light and fluffy. Add the eggs and tonic water gradually together until fully incorporated. Add the flour and mix to make a smooth dough.

For the lemon curd, cook sugar, butter, yolks, and lemon juice together in a water bath. Let the lemon curd cook for about 15-20 minutes until it is thick enough to coat the back of a spoon. Take it off the heat and add gin.

Line a flan mould with the pastry dough. Let it rest for 30 minutes. Bake in a preheated oven at 165 degrees Celsius.

Once it turns golden brown, take it out of the oven and let it cool completely. Remove it from the flan mould and fill with the lemon curd. Before serving, top with candied lemon zest, and drizzle with some gin.