“Stranger,
here you will do well to linger; here our highest good is pleasure”
Epicurus

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July 26, 2020

The weather looks like it may grace Great Britain with the odd spot of sunshine today giving us an opportune excuse for a serving of this special ‘Sundae Brunch’.

A full bodied Bloody Mary can be rather overwhelming on a sticky Summer’s day and so we’ve concocted this ice cream sundae to satisfy our piquant propensities.

A generous scoop of hot horseradish gelato is drizzled with a sweet and fiery chilli jam with Broken Clock Vodka and we’ve topped it off with some chewy pieces of curiously candied sun dried tomatoes.
IMG_9048_20-07-21_Broken_Clock_Lingering_Vodka_Ice-cream.jpg To refresh and cleanse the palate between appetising mouthfuls we’ve paired this daring dish with a long and herbaceous vodka and tonic made with Broken Clock infused overnight with fresh basil and mint leaves.

HORSERADISH ICE CREAM:

50 ml Clotted Cream
100 ml Thick Double Cream
150 ml Natural Yoghurt
300 g Crème Fraîche
150 ml Water
125 g Caster Sugar
70 g Liquid Glucose
20 g Hot English Horseradish Sauce
5 g Wasabi Paste
2 tsp Lemon Juice
1 tsp Sea Salt

Pinch English Mustard Powder

Heat the sugar, glucose syrup and water in a pan until dissolved and allow to cool. Then thoroughly whisk with the other ingredients.

In her 18th century cookbook Hannah Glasse churns the ice cream using one pewter bowl inside another pewter bowl of ice but using a modern ice cream maker will suffice if your local pewter merchant is unavailable.

Freeze overnight.

FIERY VODKA AND CHILLI JAM:

50 g Enjoy Rogue Bravado Chilli Jam
1 tbsp Broken Clock Vodka

Take your favourite brand of spicy chilli jam and briefly simmer a few spoonfuls with the vodka and allow to cool before serving.

CANDIED SUN DRIED TOMATOES:

25 g Chopped Sun Dried Tomatoes
25 g Caster Sugar
50 ml Water

Dab the tomatoes on kitchen roll to remove excess oil and add to a pan with the sugar and water and simmer for 45 minutes.