*This recipe is gluten-free according to industry standards
FOOD TREND: BOOZY PUDS
Boozy bakes are no new thing (here are our top boozy bake recipes) – back in January we predicted they’d gain even more popularity in our 2018 trend report (click here to see it) – but this month we’ve been spotting booze appearing in other sweet treats. From alcoholic ice lollies (frosé popsicle, anyone?) to tipsy tarts and drunken ice creams – booze is officially back (sorry, millennials).
In London we’ve been won over by salted caramel and East India sherry tart with cardamom ice cream at St Leonards, and Muscat crème caramel at Leroy. Bristol’s boozy flirting has come in the form of vermouth baba at Root, and mango, chocolate and sherry trifle, and PX espresso martini ice cream, at Bar 44.
On the Isle of Skye they love whisky – well, head chef Scott Davies at The Three Chimneys does. He serves his with roasted milk chocolate with smoked praline, whisky jelly, malt and barley ice cream. While the folks of Lumiere Restaurant in Cheltenham don’t mess around with their tequila slammer palate cleansers – think salt crisps, tequila sorbet and lime spheres.