Summer Berry Eton Mess with a Grown-Up Twist

 

Ingredients

• Fresh raspberries, strawberries, blueberries and blackberries

• Pomegranate seeds

• Mini Meringues

• Speakeasy Ramon Gin or Limoncello Ice Cream

• Fresh Mint

 

 

Method

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1. Crush the mini meringues

2. Take half the crushed mini meringues and mix with the Ramos Gin or Limoncello ice cream

3. Distribute the mixture evenly amongst bowls and add the fresh fruit as alternate layers

4. Sprinkle the fresh mint leaves on top

5. Enjoy in the garden on a beautiful summer’s day!

 

BBQ Baked Spiced Rum Bananas

 

Ingredients

Bananas

Unsalted butter (enough to place on top of bananas for cooking)

Brown sugar

Splash of spiced rum 

Speakeasy Rumbullion Spiced Rum Ice Cream

 

Method

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1. Place each banana in a piece of tin foil large enough to cover the whole banana

2 .Slice the peel down the length of the banana

3. Add the butter, a splash of spiced rum and a sprinkle of brown sugar on top of each banana

4. Wrap the tin foil around each banana and place on the BBQ for around 20 minutes (time may vary depending on heat of BBQ)

5. Serve with a scoop of the Rumbullion Spiced Rum ice cream and a drizzle of caramel sauce

6. Enjoy on a warm summer’s evening with friends!

 

Pineapple and Rum Carpaccio

 

Ingredients

Fresh pineapple

Lime juice

Pomegranate seeds

Fresh mint  

Speakeasy Rumbullion Spiced Rum Ice Cream

 

Method

​

1. Cut the pineapple into thin slices

2. Arrange the pineapple pieces fanned out on to a platter or plate

3. Sprinkle over lime juice, pomegranate seeds and fresh mint leaves

4 Top with scoops of the Rumbullion Spiced Rum ice cream

5. .Enjoy alfresco with a summer cocktail in hand!

 

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Pancakes with Limoncello-Infused Ice Cream

 

Ingredients

135g plain flour

 1 tsp baking powder

 ½ tsp of salt

2 tbsp caster sugar

130ml milk

1 large egg (lightly beaten)

 2 tbsp unsalted butter (melted)

Fresh raspberries

Desiccated coconut

Speakeasy Limoncello Ice Cream

 

 

Method

1. Add the flour, baking powder, salt and caster sugar into a mixing bowl

2. In a separate bowl whisk the milk, egg and melted butter and pour into the flour mixture, beating with a fork until you have a smooth batter

3. Leave the batter to stand

4. Heat a non-stick pan and add butter or oil before tipping the mixture in bit-by-bit to create pancakes (regularly flip the pancake mixture over to ensure it’s cooked through)

5. Once ready, add the pancakes to plates and sprinkle over the fresh raspberries

6. Add two scoops of the Limoncello ice cream and finish with the desiccated coconut sprinkled on top

7. Enjoy whilst catching up with friends in the garden after a meal or as an indulgent snack!