Besides tasting great on its own, the Tanglin Honey Bean Coffee Gin Liqueur by Australian pâtissier extraordinaire Anna Polyviou and Singaporean distillery Tanglin Gin make for a great ingredient in recipes too!
Whether you’re a seasoned chef or budding home baker, these three recipes by Anna Polyviou are bound to tantalise your tastebuds.
Remember to reward yourself for your hard work by kicking back with an Easy Beezy Espresso martini by simply shaking the Tanglin Honey Bean Coffee Gin Liqueur with justice. Enjoy!
Gin-amisu (serves 6)
150ml of Tanglin Honey Bean Coffee Gin Liqueur
150g of mascarpone
150ml of thickened cream
25g icing sugar, sifted
1tsp of vanilla paste or 1 vanilla bean pod
3 Savoiardi (Lady Finger biscuits), diced into 2cm cubes
250ml of store-bought caramel macadamia or caramel ice cream
100g of good quality milk chocolate, to finely grate
1. Whisk together the mascarpone, thickened cream, icing sugar and vanilla until the mixture is combined and slightly aerated.
2. Divide chopped Savoiardi among 6 serving glasses and pour 1tbs of the Tanglin Honey Bean Coffee Gin Liqueur over the biscuits in each glass. Top each glass with a generous spoon of mascarpone.
3. Sprinkle grated chocolate over the mascarpone mixture, top with a spoon of ice cream, and finish with the rest of the mascarpone, dividing evenly among the glasses. Grate over chocolate to serve.
Ginny Chilli Mud Crab with Steamed Bao Buns and Asian Herb Salad (serves 3-4)
1kg of mud crab
1 brown onion
5 long red chillies
3 cloves of garlic
40g of fresh ginger
½ bunch coriander stalks
4tbsp of peanut oil
1 lime, juiced
Store-bought bao buns (steamed to packet instructions)
Coriander and mint leaves, sliced chilli, spring onion and lime wedges, to serve
50ml of Tanglin Honey Bean Coffee Gin Liqueur
140ml of tomato sauce
55g of caster sugar
50ml of fish sauce
60ml of rice wine (shaoxing)
100ml of water
1. Clean the crabs and use a knife or cleaver to cut in half lengthwise and crack the claws (this will help them cook through, and will also allow for some of the meat to fall into the sauce when cooking).
2. In a food processor, whiz together the onion, chillies, garlic, ginger and coriander stalks until finely chopped. Stir through the lime juice to taste. Set aside.
3. For the sauce, place tomato sauce, sugar, fish sauce, rice wine, water and Tanglin Honey Bean Coffee Gin Liqueur in a medium sized bowl and whisk together until combined. Set aside.
4. Heat the peanut oil in wok over medium heat, add in the chopped chilli and garlic mix and fry for 3-5 minutes until fragrant. Add crab pieces and give everything a little bit of a mix. Add tomato sauce mixture and toss to coat the crab pieces well. Reduce heat to medium-low and cover the wok with a lid. Allow the crab to cook and heat through for 5 minutes.
5. Remove the wok from heat. To serve, top crab with mint and coriander leaves, sliced chilli, spring onion, and squeeze over extra lime juice. Serve with steamed bao buns alongside.
Honey Bean Tart with Vanilla Gin Caramel, Milk Chocolate Mousse and Pop-corn Macadamia Crunch (serves 8)
a) Sable Biscuit Base
90g of unsalted butter
80g of caster sugar
Pinch of salt
40g of egg yolks (approx 2 eggs)
120g of plain flour, sifted
10g of baking powder, sifted
10g of Mycryo powder (powdered cocoa butter, from specialty pastry stores)
1. For the sable, beat together the butter, sugar and salt until light and fluffy. Add in the yolks gradually until combined. Once combined, add the sifted flour and baking powder and mix until completely combined. Refrigerate and rest the mixture overnight.
2. The next day, preheat the oven to 160°C (fan-forced). Turn the chilled dough onto a lightly floured surface and roll out until 0.5cm thick. Use a round 16-18cm cutter, cut into a disk and bake for 10-14 minutes or until lightly golden. Once baked, sift over the Mycryo powder and allow it to completely cool.
b) Salted Vanilla Gin Caramel
30ml of Tanglin Honey Bean Coffee Gin Liqueur
180ml of pure cream
1 vanilla bean, split and seeds scraped
135g of caster sugar
80g of liquid glucose/glucose syrup
40g of unsalted butter
Pinch of salt
5g (about 1 sheet) of titanium-strength gelatine, softened in cold water
1. Place cream and vanilla (including the pod) in a small saucepan and warm.
2. Place the sugar, glucose and enough water to make a mixture the consistency of a slushy, into a separate saucepan and bring to a boil. Cook until the syrup turns a golden-brown caramel. Once it has come to caramel, add the butter, salt and warm vanilla cream.
3. Take the saucepan off the heat, remove the vanilla pod and whisk in the Tanglin Honey Bean Coffee Gin Liqueur and gelatine until completely dissolved.
4. Allow to cool, then pour caramel mixture over the top of the sable and freeze until completely set.
c) Chocolate Macadamia and Popcorn Dip
200g of milk chocolate
50g of Mycryo powder (or 10% oil to chocolate)
25g of candied popcorn, roughly chopped
25g of macadamias, toasted
1. Place the milk chocolate and Mycryo powder in a microwave-safe bowl, melt in the microwave in 40 seconds bursts until three-quarters of the chocolate has melted, then remove and stir until completely melted and smooth.
2. Allow to cool to 40°C or lukewarm, then stir through the chopped popcorn and macadamia.
3. Remove the caramel-covered sable from the freezer and dip into the chocolate popcorn mixture, allowing any excess chocolate to drip off. Return to the freezer to completely set.
d) Milk Chocolate Gin Mousse
15ml of Tanglin Honey Bean Coffee Gin Liqueur
35ml of pure cream
35ml of full cream milk
½ vanilla bean, split and seeds scraped
1 egg yolk
10g of caster sugar
2.5g of titanium-strength gelatine, softened in cold water
105g of milk chocolate
85ml of pure cream, whisked to soft peaks
1. Place the cream, milk and vanilla bean in a saucepan and bring to a boil. Whisk together the egg yolks and sugar in a heatproof bowl, then pour over the hot cream mixture, whisking constantly. Return the whole mixture to the saucepan and heat until 85°C and thickened. Remove the saucepan from the heat and whisk in the softened gelatine.
2. Place chocolate in a heatproof bowl and pour over the warm cream mixture. Allow to cool to 34°C-40°C, then fold through the whisked cream.
3. Spread half of the mousse over the set vanilla caramel on top of the sable base, then return to the freezer to completely set.
e) Caramel Chocolate Chatilly
300ml of pure cream
½ vanilla pod, seeds scraped
1 sheet titanium-strength gelatine, softened in cold water
150g of caramel chocolate
1. Place cream and vanilla in a small saucepan and bring to a boil. Place chocolate and gelatine in a heatproof bowl, pour over the hot cream mixture, and stir until combined. Strain through a sieve, then cover and chill overnight.
f) Chocolate Mud Cake
15ml of Tanglin Honey Bean Coffee Gin Liqueur
50g dark chocolate
60g unsalted butter
1 egg, whisked
1tsp vanilla bean paste
60g self-raising flour, sifted
10g cocoa powder, sifted
60g caster sugar
Pinch of sea salt
60ml of buttermilk
1. Preheat the oven to 160°C (fan-forced). Line a 20cm (8 inch) round cake tin with baking paper.
2. Place the chocolate and butter in a medium-sized heatproof bowl. Place in the microwave and melt, stirring frequently, until smooth. Set aside until completely cool, then whisk in the egg and vanilla paste until completely combined.
3. In a separate large bowl, combine the self-raising flour, cocoa powder, caster sugar and sea salt. Pour in the chocolate mixture, mix to combine, then mix in the buttermilk and Tanglin Honey Bean Coffee Gin Liqueur. Pour mixture into the lined tin, then place in the oven and bake for 60 minutes or until the skewer inserted in the centre comes out a little moist, not completely dry. Allow to cool completely in the tin, then chop into 1cm cubes.
1. Place sable base (topped with caramel, popcorn dip, and mousse) on a serving plate.
2. Lightly whisk the Chantilly cream, then transfer to a piping bag. Pipe cream over the top of the tart.
3. Decorate with chocolate of choice, mud cake pieces and popcorn.