Ginstronomy: Pairing Perfection - Desserts
Over the past month we offered up some of our favorite Spanish and American dishes that bring out the most in the botanicals found in Ebra Gin. Our appetizer selection was designed to kick off your evening the right way, with selections such as charcuterie and smoked salmon bites. This was followed by our list of entrees and side dishes, meant to provide a wide variety of easy to prepare spreads from which to choose. Finally, we will be wrapping up our month of Ginstronomy just as any fine evening of dining should: with succulent and flavor-filled desserts. Keep in mind that some of the desserts below require up to 24 hours to chill before serving, so check the recipes in advance! We hope you found our recipes to be delicious, relatively simple, and the perfect pairing with your next glass of Ebra Gin.
La Vina Cheesecake
Recipe Courtesy of Marti Buckley
Ingredients:
1¾ cups sugar
2¼ pounds cream cheese, at room temperature
¼ teaspoon kosher salt
5 large eggs
2 cups heavy cream
¼ cup all-purpose flour
Preparation:
Preheat the oven to 400°F. Grease a 10-inch pan and line it with parchment paper, leaving 2 to 3 inches (5 to 7.5 cm) overhanging the top of the pan.
In a large bowl, cream the sugar and cream cheese until smooth. Add the salt and mix. Incorporate the eggs one by one and stir until fully incorporated. Whisk in the cream. With a sifter, add the flour to the mixture and fold it in gently.
Pour the batter into the prepared pan and bake for 50 minutes, or until browned and almost burned-looking on top. This time varies from oven to oven, so it helps to have your eye on the cheesecake from 50 minutes forward. The center will still be quite jiggly, but the cake is ready. Remove from the oven and cool.
Before serving, remove the outer part of the springform and gently tug away the parchment paper. Top with berries of your choice if desired. Serve at room temperature.
Rosemary Lemon Sorbet
Ingredients:
1 cup water
3 tablespoons grated lemon zest
2 tablespoons chopped rosemary leaves
3/4 cup lemon juice
Optional: Cookie cups, lemon wedges and additional lemon zest
*Ice cream maker required*
Preparation:
Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer uncovered for 2 minutes. Cool completely.
Stir in lemon zest, rosemary, and juice. Fill the cylinder of the ice cream maker no more than two-thirds full; freeze according to manufacturer's directions.
Transfer sorbet to a freezer container, allowing space for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.
Crema Catalana
Ingredients:
2 cups whole milk
1 cup cream
1 vanilla bean
4 strips orange peel can also use lemon
1 cinnamon stick – optional
8 egg yolks
½ cup sugar
½ cup turbinado or raw sugar
3 tablespoons cornstarch
Preparation:
Bring the milk, cream, vanilla, orange rind and cinnamon to a boil over low heat.
Remove from the heat and let it cool down.
Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.
Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.
Dissolve the cornstarch in ¼ cup of milk mixture, then stir it back into the remaining milk.
Mix the milk in with the eggs and sugar, place it in a double boiler pan over medium low heat, and stir constantly until the cream thickens, do not let it boil.
Cool the cream and pour into the ramekins or cazuelas.
Chill for 24 hours or overnight.
When ready to serve, sprinkle 1 tablespoon of the raw sugar over each ramekin or cazuela, heat the iron and press it against the sugar until it is burnt. You may also use a torch or place it under the broiler in the oven.
Serve immediately.