Place into a baking tray filled with hot water, cook for 25 minutes, then cool. Strain the mixture through a sieve and pour into cappuccino cups, or small ramekins, filling around ⅓ of the way up. Bring the milk, coffee and cream to a boil in a saucepan then pour slowly onto the egg yolks and sugar, whisking constantly. Whisk together the egg yolks and sugar in a bowl. It won't be as bubbly as a foam, but still delicious.įinally, make the brulée. Otherwise, whisk the mixture gently but continuously until light and firm. If you have a whipped cream dispenser, pour the mixture into the gun, charge with gas and place in the fridge until needed. Add the whisky and combine everything together while still warm. If using powder, add straight to the mix. Soak the gelatine leaf in a little cold water, then whisk into the cream mixture. Allow to cool and crumble into chunks with your fingers.įor the Whisky Foam, boil the milk, sugar and cream and remove from the heat. Grate the frozen mix onto a non-stick baking sheet, spread out into an even layer and bake for 7-10 minutes until crisp. Fold in the almonds, followed by the remaining ingredients. Next, make the crunchy layer by beating together the sugar and butter until light and creamy. When the mix is cold, pour into an ice cream maker and churn according to the maker's basic instructions. Bring to the boil over a medium heat, allow to cool slightly, blend until completely smooth, strain through a sieve and refrigerate. If making your own ice cream start by combining the sugar, milk powder, cream and milk in a saucepan. ⅔ gelatine leaf or ½ teaspoon powdered gelatine

The individual layers take a little time to pull together, but the ingredients are simple and the results incredibly rewarding. This infamous Nobu dessert is a great challenge for the dessert aficionado in your house, with textured layers of coffee and cocoa.

Cappuccino recipe