Recipe Dev: G&T Trifle/Parfaits

 

    Gin was not always my liquor of choice for mixed drinks, but I do love a nice burst of citrus flavor, so learning the ways of a gin and tonic with a hefty squeeze of lime was all but inevitable.

    However, I'm also apparently rather geared toward developing desserts, and have several cocktail-flavored dessert recipes in pocket that have been quite well received, of which this is... technically two, but combines to one.

    This dessert concept started in those confounded single-serving Costco tiramisu cups. A housemate had bought and eaten them, leaving me to ponder concoctions I might manage with the empty vessels. By happenstance, there was lime jello in my cupboard, so I started there.

    Now, the dish itself is easy as can be. It's almost all refrigeration time preparing the Jello component, so you can get that done any time a day or two ahead for ease. The rest takes about a half an hour to prepare and assemble.

Ingredients

1 3oz package Lime Jello        
Juice and zest of 2 limes, to be used in different components
1 cup gin**, divided use
1/4 cup Tonic Water
1 package Savoiardi or other sponge cookie
1 cup heavy/whipping cream
2 Tbsp powdered sugar

Equipment

2 medium bowls, one pie tin or shallow dish, whisk, microplane, knife, cutting board, measuring cup, desired serving vessels.    

Directions

In one bowl prepare the lime Jello. Deviate from the package directions by dissolving the Jello in 3/4 cup boiling water, then allow to cool for 3-5 minutes.
While the Jello is cooling, zest the limes- in the second bowl, combine the lime zest, cream, and powdered sugar, stir or whisk lightly to remove any lumps, then refrigerate.
Return to the cooling Jello mixture, add 1/2 cup gin, the tonic water, and the juice of both limes, stir, then refrigerate. This may take an hour or two to set properly.

At this time, chill the intended vessels as well if you have the space to do so.

(At this point there is some downtime. Go do something else- you can pick up once the Jello is fully solidified.)

Dice the cooled and hardened Jello into half-inch cubes.

Place the remaining gin in the shallow dish and prepare the sponge cookies. If they need to be broken or torn into smaller pieces to fit in your desired vessel(s), do this now. 

Remove the chilled cream mixture from the refrigerator and whip to soft peaks.

Make a layer of Jello dice on the bottom of your chilled serving vessel(s).
Dip pieces of sponge cookie in the gin and place them on top of the Jello.
Top the cookie with a hearty dollop of whipped cream, volume approximately equal to the Jello.

Serve immediately. 

**While my gin of choice for drinking tends to be Hendrick's, something I picked up from my beau, the one I recommend for this recipe is Tanqueray Rangpur due to its vigorously sweeter, more citrus forward profile, as well as its higher proof.
For those new to gin, the two previous links are from The Gin Guild, which offers a thorough grounding in the basics of the spirit.