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Gin Is Perfect For Layered Summer Desserts, As These Recipes Prove

summer desserts with gin

Though gin may not be your spirit of choice when it comes to adding it to sweets and desserts, it can really surprise you. The aromatic nature and hints of juniper, citrus, and herbs can complement the sweetness of desserts for a balanced and sophisticated flavour profile. Summer desserts are usually full of citrus and fruity flavours, making any type of gin, especially Gordon's Original London Dry, ideal for pairing. Its crisp, bold, and zesty profile perfectly complements any dessert ingredients. This gin is crafted by triple-distilling high-quality neutral grain spirit, passing it through copper pot stills with botanicals and demineralised water. Try these layered dessert recipes that will prove why gin is perfect for desserts.

No Bake Gin and Tonic Cheesecake

adding gin to cheesecake


For the cheesecake base

1 ¼ cups of digestive biscuits

⅔ cup of butter

For the cheesecake 

 ½  cup of Gordon's Original London Dry gin

½  cup of tonic water

½  cup of caster sugar

5 gelatin leaves

2 ½  cups of cream cheese

1 ¼  cups of double cream

½ cup of icing sugar

Juice of a lemon


⅔  cup of double cream

2 tbsp of icing sugar

Lemon zest

Sprinkles (optional)


Turn the digestives into fine crumbs and mix in the melted butter until you achieve a sand-like consistency. 

Press the biscuit mixture evenly into the bottom of a springform baking tin or a baking tin lined with parchment paper. Ensure the layer is even and refrigerate until set.

Soak the gelatin leaves in cold water until fully submerged.

In a saucepan, heat gin, tonic water, and caster sugar until the sugar dissolves completely.

Squeeze excess water from the gelatin leaves and add them to the warm gin mixture. Stir continuously until the gelatin completely dissolves.

Whisk together cream cheese, icing sugar, and lemon juice in a mixing bowl until smooth. Gradually pour in the cooled gin mixture while whisking continuously.

Then, add the double cream and whisk until well combined.

Transfer the mixture into the prepared baking tin, then refrigerate for about 5 to 6 hours or overnight.

Whisk the double cream and icing sugar until smooth, then pipe it over the cheesecake. If you don't have a piping bag, just artfully ladle it on top. Finish by sprinkling lemon zest and your choice of green or silver sprinkles for a decorative touch.

Panna Cotta with Spiked Strawberry Coulis

gin infused panna cotta


For the panna cotta

1 cup of hulled strawberries

¼  cup of sugar

1 tbsp of lemon juice

1 tsp of vanilla extract

2 cups of heavy cream

¼  cup of milk

4-5 gelatin leaves

Fresh strawberries for garnish

For spiked coulis

1 cup of chopped strawberries

¼  cup of sugar

1 tbsp of lemon juice

2-3 tbsp of Gordon's Original London Dry gin (adjust according to taste and preference)

1 tsp of lemon zest


Puree the strawberries until smooth and strain through a fine mesh sieve to remove seeds.

Soak the gelatin leaves in water until fully submerged and softened.

In a saucepan, combine the puree, sugar, lemon juice, and vanilla, mixing until the sugar is dissolved. Add the drained gelatin leaves and let the mixture cool.

In a large mixing bowl, combine the strawberry gelatin puree with heavy cream, stirring until fully incorporated.

Divide the mixture into serving bowls and refrigerate until set.

For the spiked coulis, puree another batch of strawberries and strain through a sieve. Alternatively, you can keep the strawberries chopped for a chunkier coulis.

Cook the strawberries with sugar and lemon juice until the mixture slightly thickens.

Remove from heat and stir in the gin. Let the coulis cool completely.

Spoon a layer of the coulis over the panna cotta and garnish with fresh strawberries. - proofread and fix if needed.

Gin and Orange Trifle Pudding

trifle pudding and gin


8 even slices of sponge cake

½  cup of orange marmalade

¼  cup of gin (adjust if needed)

2 cups of vanilla custard (either make from scratch or use box mix)

1 cup of whipped cream

Orange zest for garnish


Soak half of the sponge cake slices in gin and arrange them in a trifle dish. You can either lightly brush the cake or drizzle the gin over it.

Spread a layer of orange marmalade over the soaked cake.

Prepare the custard according to your preferred method or use a boxed mix for convenience.

Once the custard has cooled and any lumps have been removed, pour it over the marmalade layer.

Layer the remaining sponge cake slices on top and drizzle with more gin.

Add another layer of marmalade, followed by the final layer of custard.

Finish by generously topping with whipped cream. Garnish with orange zest or crumbled sponge cake.

Chill the trifle in the refrigerator until cold, then serve.

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