Seven courses developed by gun chefs and their mentors were paired with wine and cocktails for a one night only feasting event. The menu was insanely good and how it came and worked together to form a cohesive and inspired meal - masterly. Rather than wax lyrical about each course I've dropped in the menu so you know what you missed out on:
What I would like to share with you though is this little creation that I contributed to the evening entitled: 'Till the Bitter End.
|Looks like a double esspresso huh?|
Should you be so inclined here's how:
'Till the Bitter End
30ml Golsings 'Black Seal' Bermudian rum
30ml Antica Forumla vermouth
10ml Gonzalez Byass 'Nectar' Pedro Ximenez
2.5ml Fernet Branca
1.5ml Bespoke liquorice bitters (highproof spirit, gentian, wormwood, liquorice root and citrus peel)
Bring the ingredients above to the boil (to lose a touch of that alcoholic kick). Allow to cool to about 65° C . Pour into a heated demitasse cup and float a little coffee sabayon* on top.
* The coffee sabayon nice and easy once you know how (thanks for the recipe Elvis). Soak 2 gelatine leaves in iced water. In a double boiler combine 200g egg yolk with 100g sugar and 200ml of fresh espresso (whisk as you pour in the coffee if it's hot so as not to cook the yolks). Cook on a low heat, whisking constantly, for about 5 minutes. Stir in the gelatine and continue cooking until the mixture thickens to a pouring custard consistency. Allow to cool to room temperature, pour into cream canister and charge for easy dispense.