Whatever happened to the after dinner cocktail? Did that just disappear?
I want to bring it back into style! Whether you prefer the dessert wine, evening cordial or even the night cap, you can trust me that you will love this!
I’m combining the dessert with the cocktail! Now you don’t have to decide on one or the other. You can have both… at the same time…
What are we going to call this? A dessert cordial? Dessert cocktail? Got a better name for it? The name’s gotta be as good as the taste…
Whisky Cocktail Dessert
for 10-12 dessert glasses
For the whisky mascarpone cream:
60 g powdered sugar
20 ml scotch whisky
250 g mascarpone
8 g gelatin
55 ml water
200 g cream
Whisk together the powdered sugar and mascarpone until all clumps are removed. Slowly add the whisky and mix together to form a smooth, liquid cream.
Once melted, add a few spoonfuls of the whisky mascarpone cream, stir together and keep over the water bath until it’s warm to the touch.
Add the mascarpone mixture to the whipped cream and partially fold together. Finally, add the gelatin and fold together to form a smooth cream.
**It will be very liquid, but will harden up in the fridge
Pour the whisky cream into the desired glasses and place in the refrigerator for about an hour.
For the lemon-lime sauce:
70 g sugar
1 tablespoon cornstarch
235 ml water
juice of 1 lemon + zest of half
juice of 1 lime + zest of half
1 tablespoon butter
Mix together the sugar and cornstarch in a pot. Add the water and whisk until all clumps disappear.
Bring to a boil. Add the juice and zest and bring again to a boil.
Remove from heat. Add the butter and stir. Place in the fridge to cool.
For the almond crumble:
25 g sugar
50 g butter, softened
15g almond flour
Preheat the oven to 200 Celsius or 390 Fahrenheit.
Mix together the sugar a butter. Add the flour and almond flour and work into a dough. Break it up into pea sized pieces on a baking sheet.
Bake for about 8-10 minutes, until golden brown. Let cool.
Remove the filled glasses from the refrigerator. Spoon the lemon lime sauce on top of the whisky cream and top with the almond crumble. Garnish with lemon and lime zest.