White chocolate and whisky croissant pudding with honeycomb foam and whisky ice cream

White chocolate and whisky croissant pudding with honeycomb foam and whisky ice cream

By
From
Home Comforts
Serves
6
Photographer
Yuki Sigura

My trademark dish, or so people tell me: bucket loads of butter, cream and calories. Just forget all that and enjoy it as it hasn’t been off my restaurant menu in 22 years and is still one of the biggest sellers. Obviously, this is not for kids! You can buy lecithin in some supermarkets now, but also from health food shops and online.

Ingredients

Quantity Ingredient

For the whisky ice cream

Quantity Ingredient
100ml double cream
400ml whole milk
empty vanilla pod
6 egg yolks
100g caster sugar
100ml whisky

For the pudding

Quantity Ingredient
3 large all-butter croissants, thickly sliced
25g sultanas
40g unsalted butter, softened
500ml double cream
500ml whole milk
1 vanilla pod, split, seeds scraped out
300g white chocolate, roughly chopped
3 whole eggs
200g caster sugar
75ml whisky
2 tablespoons icing sugar, to dust

For the honeycomb foam

Quantity Ingredient
400ml whole milk
or 75g Honeycomb, roughly chopped
1 teaspoon lecithin powder

Method

  1. For the ice cream, put the cream and milk into a saucepan with the vanilla pod and bring to a simmer. Whisk the egg yolks and sugar together.
  2. Add the whisky to the hot cream and return to a simmer, then pour over the eggs, whisking constantly to combine. Return to the pan and, whisking constantly, heat gently until thick enough to coat the back of a spoon.
  3. Churn in an ice cream machine, then decant into a lidded freezerproof container and freeze until needed.
  4. To make the pudding, lay the croissants into an ovenproof dish with the sultanas layered in between, then dot with the softened butter. Try to make sure no sultanas show on top, or they could burn.
  5. Place the cream, milk and vanilla seeds into a saucepan and bring to the boil, then add the chocolate and whisk until totally melted.
  6. Place the eggs, egg yolks and sugar into a bowl and whisk to combine.
  7. Pour the hot chocolate custard through a sieve over the eggs (reserve the vanilla pod) and whisk to combine, pour in the whisky, then ladle it through a fine sieve over the croissant pudding and set aside for 20 minutes to soak. Preheat the oven to 180°C.
  8. Cover the pudding with foil and place in the oven for 25–30 minutes until golden and just set.
  9. Remove from the oven and dust with the icing sugar. Place under a hot grill to caramelise, or use a blowtorch.
  10. To create the foam, place the milk, honeycomb and lecithin into a small saucepan and heat until simmering, then froth with a stick blender until it is foaming.
  11. Place a serving of the pudding into the centre of a plate, with some of the sauce from the dish, top with ice cream and add a spoonful of foam.
Tags:
James Martin
Saturday Kitchen
comfort food
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