Ingreadient :

• 400 g white chocolate
• 30g cocoa butter
• 50 ml strawberry puree
• 100 ml Gin
• 100 ml Tonic water
• 1 Lime, juice and zest
• 20g juniper berries (crushed)
• 110g gin
• 40g strawberry puree
• 100g sugar
• 100g glucose
• 4g pectin
• 2g citric acid
• 75g gin at end

Direction :

1. Place the juniper berries into the tonic and leave overnight to infuse.
2. Place the strawberry puree and gin into a saucepan with the sieved liquid from the tonic/juniper berries.
3. Bring to the boil.
4. Pour over the chocolate and cocoa and stir until melted.
5. Leave to cool before piping into the chocolate mould.
6. Mix sugar and pectin together.
7. Place 110g gin, strawberry and glucose into a sauce pan and heat to warm.
8. Place in the sugar mix and cook to 106oc.
9. Remove from heat and add the citric acid and 75g gin.
10. Leave to cool then blend to a smooth paste  in a food processor or hand blender.