SUDACHI

Soak the gelatine with the water. Bring the sudachi puree to the
boil with the cane sugar (1). Mix the eggs with the cane sugar (2).
Gently mix half the hot sudachi puree with the eggs, then the
other half. Bring to the boil and stir in the gelatine mass. Pour
over the chocolate through a sieve. Emulsify with an immersion
blender. Leave to cool to 40°C. Add the softened butter and
mascarpone and blend until smooth and creamy.

Melt the butter with the zest. Prepare the marzipan: heat the
almond paste in the microwave, then using a mixer fitted with
the whisk attachment, gradually combine it with the eggs and
yolks. Add the icing sugar and whisk until frothy. Meanwhile,
beat the egg whites with the sugar and fold into the marzipan
using a spatula. Add the flour and then the melted butter.
Spread on a baking tray (60 x 40 cm) to a height of 1 cm. Bake at
180°C for 15 minutes.

Heat half the beer. Stir in the gelatine previously melted in
the water, then the rest of the beer and The Botanist® gin. Fill
hemispherical silicone moulds and freeze.

Mix the ingredients. Set aside.

Pour the sudachi cream into the Cointreau® silicone moulds.
Press in the ginger beer jelly insert. Seal with the marzipan
sponge cake. Spray thickly with the green spray.