The clean, foraged flavours in The Botanist enhance the slightly off-piste combination of chocolate, beetroot and rosehip here, complementing the refreshing final note of the granita, showing the versatility of the gin.
You can purchase pickled rosehip online, or you can make your own in the summertime to preserve for the rest of the year with our recipe below. These also work very well with rich wild game, such as mallard or well-farmed duck, or could be used as an alternative to an onion garnish in a Gibson martini.
Try to get the best chocolate you can here; it really will make the difference. If the chocolate isn’t available in button shapes, make sure you break it up into small, even-sized pieces before adding it to the mixture.
- In a blender, combine the tofu, sugar, glucose and a pinch of salt.
- Transfer the mixture to a pot and warm to 80°C.
- Remove from the stove and drop in the chocolate buttons and quickly stir them in. Leave this all for a minute then transfer back to the blender
- Blend all until smooth then pour into triﬂe glasses or ramekins
- Set for at-least 4 hours in the fridge or preferably overnight
These need to be gathered around July in the UK. When pickled like this, a magical thing happens. The rosehips are related to the red fruits of summer, they’re the same plant family as raspberries, strawberries, blackberries, sloes… The ﬂavour transfers from the traditional heady, pot puree to a beautiful, clean, ﬂoral, almost raspberry type ﬂavour.
- Place them in a non-reactive container, e.g. not aluminium. A plastic tub with a lid is ideal.
- Pour over enough organic apple cider vinegar to cover, ensuring that all the rosehips are submerged.
- Store in the fridge indeﬁnitely until you are ready to use.
- Blend all of the ingredients together until smooth and pour into a container.
- Freeze. It’s a good idea to place a couple of spoons and a fork in the freezer when you do this so they are nice and chilled for you serving the granita, as it can quickly melt.
- An hour before serving, scrape the top of the now frozen block with your chilled fork, creating crystals, until you reach the bottom, then place back in the freezer until you wish to serve.
- Four hours before serving, whisk the cream and sugar into soft peaks that still keep their shape then place in a container and put in the fridge to ﬁrm up a little.
- Remove the cremeaux in their bowls from the fridge
- Spoon on your now crystallised granita and a dollop of the Chantilly cream.
See our recipe for Raspberry sherry martini – a complementary simple martini