For +/- 25 cups
For the cups
- 500gr flour
- 250gr soft butter
- 180gr sugar
- 3 eggs
- Zest of 1/2 lemon
- +/- 1 tbsp of crunched coriander seeds
For the gin tonic gelatine
- 6gr of gelatine leaves
- Total amount of liquid 500ml: single cream – gin tonic
- Sugar (to your own taste)
For the lemon crème brûlée
- 250 ml of milk
- 50 gr sugar
- 25gr flour
- Zest of 1/2 lemon
- 1 big egg
- Sugar as topping
- Mix the sugar and the eggs until it gets a whiter color. Add the lemon zest and the eggs. Then gradually add the flour. Mix it all together. Then roll the dough in a plastic foil and put it in the fridge for 1 hour.
- Preheat the oven at 180°C.
- Put some grease in the oven cups and cover with a layer of flour.
- Roll out the dough to a thickness of at about 4-5mm. Put the dough in the forms. Pinch with a fork in the bottom of the cup but not that it hits the form itself (otherwise your mixture will drip out). Let them bake for +/- 15min.
- Once they are ready, let them cool down. If you want it to get it done quickly, put them in the freezer.
- Start making the gelatine: you need at about 500ml of liquid. The proportion between the cream, gin and tonic you can choose yourself. Keep in mind that the cream really softens the taste of the gin tonic, so be carefull with the cream. Add sugar to your own taste. Put the mixture in a pot on medium heat. When it’s starting to steam, take the pot of the heat. Add the gelatine and let it cool down for 5 minutes.
- Fill the cups with the mixture. Fill them for about 3/4 of your baked cup. Put them in the freezer.
- Now for the crème brûlée: take another pot and put in the flour, the egg, the lemon zest and the sugar. Gradually add the milk. Make sure it does not form clots. Put the pot on medium heat and keep mixing until it thickens like a crème anglaise. Let it cool down for 10 minutes. Put a layer of the crème on top of the stiffen gelatine mixture.
- Let it cool in the fridge over night.
- Just before serving, add a layer of sugar and burn it like crème brûlée. If you do this to much in advance, the caramel layer will melt into the crème.