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Celebrate International Vodka Day with a sweet sensation

Pomegranata vodka pavolva and a bottle of 23rd Street Distillery VodkaInternational Vodka Day is celebrated across the globe on October 4, and what better way to commemorate than with a bespoke, vodka-infused dessert by Le Cordon Bleu Brisbane.

In collaboration with 23rd Street Distillery – an Adelaide-based, family-owned distillery by Bickfords – patisserie lecturer Jerome Magisson created this dessert using the popular pomegranate vodka, perfect for the festive season ahead.

But, this is no ordinary vodka. The pomegranates are harvested from 23rd Street Distillery’s local orchard in Wanbi (the northern Mallee region of South Australia).

The fruits are crushed and transferred to a juice press, then combined with 23rd Street’s 5x distilled Australian vodka. For added depth, raspberries and orange zest are incorporated.

“I chose to revisit an Aussie summer classic for this brief – the pavolva,” Jerome says.

“Because the vodka is sweet and tart, I wanted the dish to be fresh and more rounded with fragrances of almond and roses.

“So here you have it…a pavlova with a surprising filling of red berries that pairs nicely with a crisp 23rd Street vodka sorbet.”

He says the smooth Chantilly cream and soft almond sponge brings the flavours together, while using a modern approach for the plate-up to illustrate Le Cordon Bleu’s philosophy.

Check out the recipe below. Happy International Vodka Day!

Pavlova with biscuit amandes, raspberry compote, Chantilly cream, pâte a tuiles and 23rd Street Distillery
pomegranate vodka sorbet

Serves: 4
Preparation time: 45 minutes
Cooking time:


Swiss meringue

    • 3 egg whites (90g)
    • 180 g caster sugar

    Biscuit amandes (GF)

    • 50 g soft butter
    • 35 g icing sugar
    • 15 ml milk
    • 4 egg yolks
    • 25 g gluten free flour
    • 80 g toasted almond meal
    • 3 egg whites
    • 30 g raw sugar
    Raspberry compote
    • 230 ml raspberry puree
    • 15 g sugar
    • 6 g gold gelatine
    • 25 ml lime juice
    • 150 g fresh/frozen raspberries

    23rd Street Distillery pomegranate vodka sorbet

    • 500 ml pomegranate juice
    • 75 g caster sugar
    • 4 g stabiliser (if available)
    • 10 g honey
    • 45 g sugar
    • 160 ml water
    • 35 ml 23rd Street Distillery pomegranate vodka

    Rosewater Chantilly cream

    • 150 ml thickened cream
    • 8 g caster sugar
    • Rose water, to taste
    • 1 vanilla pod

    Pâte a tuiles

    • 2 egg whites
    • 30 g butter, melted
    • 30 g sugar
    • 30 g flour

    To decorate

    • Microherbs
    • Dry raspberry powder


    Swiss meringue

    1. In a bowl, gently whisk the whites and sugar over a bain-marie to 50°C to dissolve the sugar without cooking the eggs.
    2. Whisk with an electic beater until cold (soft peak). Pipe to shape, dust with dry raspberry.
    3. Bake at 80°C for 2 hours.

    Biscuit amandes (GF)

    1. Cream butter and sugar, gradually incorporating the milk, yolks, meal and flour.
    2. Gently fold in the egg white meringue and bake at 210°C for 12 minutes.
    Raspberry compote
    1. Heat-up the puree, sugar and lime juice.
    2. Add hydrated gelatine and raspberries and allow to cool down.

    23rd Street Distillery pomegranate vodka sorbet

    1. Combine sugar, glucose and stabilisator.
    2. Add to lukewarm water.
    3. Combine sugar, glucose and stabilisator.
    4. Add the 23rd Street Distillery pomegranate vodka.
    5. Reserve 12 hours in fridge and churn.  

    Rosewater Chantilly cream

    1. Combine the sugar, vanilla seeds and desired quantity of rose water to the cold cream.
    2. Whisk the Chantilly to a smooth texture.
    Pâte a tuiles
    1. Combine all the ingredients in a bowl and spread on a silicon mat.
    2. Bake at 180°C until golden and dry.
    To assemble
    1. Carefully place each element onto a flat plate as per image.
    2. Top with microherbs and a light dust of raspberry powder and serve at your next fancy dinner party!