A cup of earl grey tea
2 tbsp of anCnoc Cutter
2 gelatin sheets
1 tsp heather honey
2 tangerines or clementines
1 lime (grated zest and juice)
1 – Soak the gelatin sheets in cold water for 10 min. Make a cup of earl grey tea, add a little lime juice, the honey, a pinch of pepper and the whisky. Press the gelatin sheets and have them melt in the warm tea. Stir well. Pour the tea in a small baking tray so that the liquid is about 5 mm deep. Let set in the fridge.
2 – Peel the citrus fruit, so that you only get the pulp. Divide into 6 small glasses or cups. Don’t forget the grated zest. Keep in the fridge.
3 – Just before serving, cut the jelly in small dice and add to the fruit salad. Decorate with a sprig of lint (optional). Serve immediately.
Matching citrus fruit and peated whiskies is a sure recipe for success. The tart flavour makes the smokiness stand out. The jelly creates the surprise in mouth with its taste and texture. A refreshing way of ending a rich meal. You will keep the flavours in mouth (both of the malt and of the fruit) for a long time. Important: don’t add sugar to the fruit. Keep that lively tartness alongside with the fresh simplicity of a young whisky.
Add the jelly at the last minute. If not it will melt and you will lose the kick and the taste.