Fallen Angel Recipes

SWEET FALLEN ANGEL COCKTAIL

Steps:

• For the mint lime simple syrup: Place a small saucepot over medium heat. Pour in the sugar, lime juice and 1/2 cup water. Add the mint and simmer until the sugar is dissolved, 3 to 5 minutes. Turn off the heat and cool completely, then remove and discard the mint. This can be stored in airtight container in the refrigerator for up to 2 weeks.
• For the cocktail: Fill 4 Collins glasses with ice to chill.
• Fill a cocktail shaker with ice, then add the gin, lime juice and 1/4 cup mint lime simple syrup. Shake vigorously and strain over the ice in the chilled Collins glasses. Slowly pour 1/2 teaspoon grenadine on top of each cocktail, then divide the club soda on top of each. Garnish with fresh mint leaves and lime wedges. Serve immediately.

FALLEN ANGEL CAKE

Steps:

• Mix all dry ingredients together in a bowl with a whisk. In a mixer or by hand, in a separate bowl whip egg whites to soft peaks. Add 1/2 cup of sugar to egg whites and mix until stiff peaks form.
• In another bowl whisk yolks, vanilla extract and 1 cup of sugar to a ribbon stage. Add a small amount of dry ingredients to the yolk mixture and alternate with a little of egg whites. Using a rubber spatula, continue folding until all ingredients are combined.
• Bake at 375 degrees F on a greased half sheet tray or a cookie sheet lined with parchment and grease again. Bake approximately 12 to 14 minutes or until springy and toothpick is almost dry. Do not overbake.
• In a blender combine above ingredients for approximately 1 minute or until smooth.
• Reserve as filling
• Over a double boiler melt white chocolate. Add water and mix until no lumps remain.
• Roughly chop berries and add to sauce. Reserve
• Whip egg yolks, sugar and vanilla until lightly fluffy. Cut chocolate into small pieces, place in sauce pan and add the cream. Heat to approximately 150 degrees F stirring constantly. Stir hot cream mixture into the egg yolks and continue stirring for 1 minute to assure that sugar is melted. Keep warm and ready for glazing.
• Melt over a double boiler and place into a piping bag or a parchment cone. On a separate sheet of parchment paper pipe out wings freehand or draw with a stencil to trace. Place in freezer so they set up. Reserve for garnish.
• TO ASSEMBLE CAKE
• Take cake and cut into two triangles then cut each in half laterally. On bottom half, ladle berry filling and evenly distribute. Then apply white chocolate berry sauce. You can at this point add fresh berry slices if desired.
• Place top half back on top then place cake on a wire rack for glazing.
• Using warm ganache ladle glaze on top of cake and allow to run down sides. If ganache is thin add another coat.
• Place in refrigerator until glaze is solid. Take a whisk and splatter white chocolate sauce on top and decorate with more berries. With wings, they can garnish entire cake or you can use smaller wings to garnish each individual serving.

FALLEN ANGEL

Steps:

• Half fill a cocktail shaker with ice.
• Add the gin, creme de menthe, lemon juice and bitters, then shake vigorously.
• Strain into a chilled cocktail glass and garnish with maraschino cherry.

FALLEN ANGEL

Steps:

• all ingredients except the cherry with ice cubes in a mixing glass and stir well. Strain into a cocktail glass and decorate with cherry.

FALLEN ANGEL

Steps:

• Combine gin, blue curacao, juice and bitters in glass.
• Add ice and top with lemonade.
• (We serve this in 350ml pina colada glass).