Your Desserts
TOMA liqueurs aren't just for cocktails – they're your secret weapon for creating show-stopping desserts. Drizzle our Raspberry, Lemon, or Passion Fruit liqueurs over vanilla ice cream for an instant gourmet treat, or try one of the below:
TOMA Passion Fruit Panna Cotta
Serves 8-10
Passion Fruit coulis:
6-8 fresh granadillas
⅓ cup (80ml) sugar
⅓ cup (80ml) TOMA Passion Fruit Liqueur
Panna Cotta:
About 3 Tbsp (45ml) water
1 sachet (10g) gelatine powder or 4 sheets gelatine
1 cup (250ml) cream¼ cup (60ml) sugar
⅓ cup (80ml) TOMA Passion Fruit Liqueur
1 cup (250ml) double thick cream
2 cups (500ml) double cream plain yogurt
1 vanilla bean, seeds scraped or 2 tsp essence
To make the coulis:
Remove the pulp of the granadillas and add to a small saucepan.
Add sugar and heat over low heat, stirring until sugar has dissolved.
Simmer for another 15 minutes until syrupy before adding the liqueur.
Cook for another 10 minutes, cool and set aside.
To make the Panna Cotta:
Lightly grease 8-10 ramekins with spray and cook or 1 medium sized round dish. Set aside.
Add water to a small bowl and sprinkle over gelatine powder, allow to bloom for 8-10 minutes. If using sheets, submerge in a little more water and allow to stand until the leaves have softened, about 8-10 minutes.
Heat cream, sugar and liqueur over medium heat, stirring until the sugar has dissolved and mixture is steaming, about 10 minutes.
Remove from heat and whisk in gelatine until completely dissolved. Strain and set aside.
Combine double thick cream , yoghurt and vanilla bean seeds or essence if using and gradually whisk in the hot cream mixture.
Pour into prepared ramekins or dish and allow to set in the fridge for at least 4-5 hours or overnight.
Decant onto plates and served drizzled with coulis.
TOMA Mini Italian Sponges with Raspberry Mascarpone
Makes 10
For the Sponges
5 large eggs, room temperature
3/4 cups sugar
1 1/4 cups cake flour, sifted
1 teaspoon vanilla extract
2 teaspoons lemon zest
100ml TOMA Raspberry Liqueur
Preheat oven to 170C.
Generously butter mini loaf tins or a 20 cm springform cake tin and line with baking paper.
Using an electric hand mixer or stand mixer with the whisk attachment, beat the eggs and sugar together at high speed for about 15 minutes, until pale and thick.
In the last minute of beating add the vanilla extract and lemon zest.
With a spatula or metal spoon very gently fold in the flour, two tablespoons at a time, into your egg mixture.
Make sure to incorporate all the flour.
Pour the mixture into your prepared loaf tins.
Bake for 18 - 20 minutes, making sure not to open the oven for the first 15 minutes.
Once fully baked, switch off the oven and leave the mini cake loaves with the oven door slightly open for 5 minutes.
In a dish, pour the TOMA Raspberry Liqueur.
Remove the loaves from the baking tin and place them in a dish with the liqueur.
Allow them to soak up the liquid and cool.
For the icing
230g mascarpone, cold
3/4 cups icing sugar
3 tablespoons raspberry jam
1/4 cup TOMA Raspberry liqueur
3/4 cups whipping cream, cold
Using a electro hand mixer or stand mixer with the whisk attachment, beat the mascarpone on a low speed until smooth.
Mix in the raspberry jam and icing sugar, a bit at a time, on low speed until well combined.
Wisk on a low speed, slowly pour in the cream and TOMA Raspberry liqueur.
Increase to a medium speed and mix for 2 to 3 minutes until light and fluffy.
Place icing into a piping bag and store in the fridge too firm up.
Once cakes are cooled and icing has been chilled.
Cut about 3-4 cm off the piping bag tip.
In a snaking motion ice the cakes. Top with dehydrated raspberries or edible flowers.
TOMA Lemon Sundae
Ingredients
Vanilla ice cream (store bought)
Almond brittle
Lemon curd
Biscuit of your choice, crushed
TOMA Lemon Liqueur
Layer all the ingredients except the liqueur into a serving dish of your choice. Pour 2 tablespoons of liqueur (or as much as you like!) over your sundae just before serving.
Almond Brittle
50g almonds, roughly chopped
60g caster sugar
1 tablespoon water
Place the sugar and water in a small saucepan over a medium heat. Cook, stirring occasionally until the sugar is dissolved and the mixture is boiling.
Continue cooking the sugar for about 10 minutes as it begins to turn a light golden colour. Once it reaches a caramel shade, remove from the heat and add the chopped almonds, stirring to coat the nuts.
Pour the mixture out onto a silicone baking mat or baking paper over a heat proof tray, spreading with a spatula so that you have a small sheet of caramel coated nuts.
Allow to cool until hardened and then break into chunks for serving.
Lemon Curd
100ml lemon juice
4 egg yolks
120g sugar
4 teaspoons freshly grated lemon zest
60g unsalted butter, cold, cut into cubes
Combine the lemon juice, egg yolks, and sugar in a non-reactive bowl. Whisk until smooth. Transfer the mixture to a heavy non-reactive saucepan and cook over medium heat, stirring constantly with a wooden spoon, until hot, 5 to 10 minutes. The mixture should begin to thicken as the temperature increases. Once thick (it should coat the back of the spoon), reduce the heat and cook for an additional 5 to 10 minutes, stirring continuously.
Remove the saucepan from the heat and strain over a bowl. Stir in the lemon zest and butter until the butter has completely melted. Cool slightly before using.