Servings: 4

Tonic and Cumquat Granita: subheading: Tonic and Cumquat Granita:
50g caster sugar 50g caster sugar
50ml water 50ml water
200ml tonic water 200ml tonic water
6 cumquats, juiced 6 cumquats, juiced
50ml gin 50ml gin
Gin and Lime Mousse: subheading: Gin and Lime Mousse:
125ml cold thickened cream 125ml cold thickened cream
2 tbsp icing sugar 2 tbsp icing sugar
1/3 cup sour cream ⅓ cup sour cream
zest and juice ½ lime zest and juice ½ lime
20ml gin 20ml gin
Bay Leaf Oil: subheading: Bay Leaf Oil:
15 bay leaves 15 bay leaves
100ml grapeseed oil 100ml grapeseed oil
To serve: subheading: To serve:
3 blood oranges, cut into segments 3 blood oranges, cut into segments
1 kaffir lime leaf, shredded as finely as possible 1 kaffir lime leaf, shredded as finely as possible
1 large finger lime 1 large finger lime

For the Tonic and Cumquat Granita, combine sugar and water in a small saucepan and bring to the boil. Remove from heat and stir in tonic water, cumquat juice and gin. Transfer to a shallow container or tray and freeze for 2 to 3 hours or until completely frozen.
Once frozen, use a fork to scrape surface into small ice crystals. Reserve in freezer until ready to serve.
For the Gin and Lime Mousse, whip cream and icing sugar to stiff peaks. In a separate bowl, mix together sour cream, lime zest, lime juice and gin. Gently fold cream into gin mixture and set aside in the fridge.
For the Bay Leaf Oil, combine ingredients in a blender and blend on high speed for 4 to 5 minutes until oil is bright green and leaves are completely broken down. Strain through a muslin cloth or very fine sieve into a small pouring jug. Set aside.
To serve, quenelle Gin and Lime Mousse into serving bowls and use the back of a teaspoon to create an indent on top. Fill each indent with Bay Leaf Oil. Arrange blood orange segments and shredded kaffir lime leaves around mousse. Top with some Tonic and Cumquat Granita and finger lime pulp and serve immediately.