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Cinnamon Whiskey Ice Cream, Chocolate Mousse, Honeycomb and Whiskey Caramel Sauce

Serves 6
  • Steps
  • Ingredients

Steps

  • Preheat oven to 80C. Turn on ice cream machine to chill.
  • For the Cinnamon Whiskey Ice Cream, combine milk, cream, broken cinnamon quills, vanilla bean and seeds in a medium saucepan over low heat. Whisk together and bring to a simmer. Remove from heat and set aside.
  • Place egg, egg yolk and caster sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk on high until light and fluffy. With the motor running, strain a little of the hot cream mixture into to the egg mixture and whisk until combined. Gradually add the remaining hot cream mixture until combined. Return the mixture to the saucepan and cook over a low heat until mixture thickens and coats the back of a spoon.
  • Strain mixture into medium bowl set over an ice bath to cool. Once cold, transfer mixture to the ice cream machine, add the cinnamon whiskey and churn according to the manufacturer's instructions. Add salt and once churned through, transfer to the freezer to set until needed.
  • For the Honeycomb, line a deep, 17.5cm square tin with baking paper.
  • Place the caster sugar, glucose syrup, honey and water into a medium saucepan and place over a low-medium heat. Stir to until the sugar has dissolved and then bring to the boil. Continue to cook until the mixture reaches 160C. Remove from heat, add bi-carbonate of soda and whisk quickly to dissolve. Working gently but quickly, pour into the prepared tin and set aside to cool.
  • Once completely cool and set, use a serrated knife to trim the outer edges away. Break remaining honeycomb into chunks and set aside in an airtight container.
  • For Crystallised Fennel Fronds, pick the desired fennel fronds and lay out onto a tray lined with baking paper. Break the egg white in a small bowl, and lightly whisk with a fork. Using a pastry brush, lightly brush egg white over fennel fronds. Place caster sugar in a small bowl and delicately brush fennel fronds through the sugar, being careful not to pick up large clumps of sugar. Lay out the coated fennel fronds onto a paper lined baking tray.
  • Turn off the preheated oven and place fennel fronds in the warmed oven until ready to plate.
  • For the Chocolate Mousse, combine 60g of the cream, milk, sugar and vanilla bean paste in a small saucepan. Place over a low heat and stir continuously with a spatula until mixture reaches 80C then remove from the heat.
  • Place the chopped chocolate into a medium heatproof bowl and pour the hot milk/cream mixture over the top. Allow the chocolate to melt for 1-2 minutes before stirring to finish melting all of the chocolate and the mixture is smooth.
  • Meanwhile, whip the remaining 165g cream to soft peaks. Once whipped, gently fold the cream into the chocolate mixture in two additions. Transfer to a piping bag and set aside in the fridge until needed.
  • For the Whiskey Caramel Sauce, place the sugar into a dry small saucepan. Place over a medium heat and allow sugar to melt until dissolved and continue to cook until deep amber in colour. Pour in whiskey and stir to combine then add salted butter, stirring to incorporate. Continue to cook over a medium heat until butter has melted. Slowly add cream and salt and cook until boiling. Remove from heat and set aside.
  • To serve, lightly drizzle Whiskey Caramel Sauce around the plate. Pipe two large and several smaller mounds of the Chocolate Mousse onto the plate, sprinkling a small pinch of salt over the mounds of mousse. Arrange some larger broken pieces of the Honeycomb around the mousse and scatter smaller honeycomb crumbs around the plate and over the mousse. Garnish the plate with some Crystallised Fennel Fronds and a light sprinkle of cinnamon. Finally place a rocher of the Cinnamon Whiskey Ice Cream on each of the larger mounds of Chocolate Mousse. When serving at the table, add a few drops of neat cinnamon whiskey over the ice cream. Serve additional Whiskey Caramel Sauce in a jar on the side.

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