Whisky and chocolate cremeux with whisky ice cream, coffee and caramel
by Geoffrey Smeddle
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Ingredients
Store Cupboard
565g of sugar
195g of egg yolk
390g of 64% dark chocolate, broken or chopped into small pieces
115g of egg yolks
160g of plain flour
100g of caster sugar
40g of soft dark brown sugar
46g of cocoa powder
50g of Isomalt sugar
1 pinch of sea salt
Speciality Ingredients
200g of glucose
Dairy
750g of milk
665g of cream
375g of double cream
140g of butter
Beverages
45ml of whisky
25g of water
2 1/2 tbsp of coffee beans
Oils & Vinegars
vegetable oil, for greasing the rolling pin
Cereals, Grains & Pasta
130g of sunflower seeds