Gin and Tonic Dessert

Chef Pedro Subijuana explains "Desserts have always been very important at Akelarre. And this gin and tonic dessert is one that has been on the menu the longest: since 1998." To turn the popular drink into a dessert, they solidified a gin and tonic using gelatine, and added juniper sauce (juniper being the main aroma in gin), lemon sorbet, and lemon peel. "In transforming the drink into a dessert, we wanted to break up the sweetness of the jelly with a few pieces of caramelized sugar, finishing with another aromatic touch: lemon thyme."