May 2010

Scottish Coffee Cake

1 litre of good chocolate ice cream
150ml of vanilla ice cream
100g hazelnuts
100g butter
4 tots of Glenlivet 15 year old
1 dbl espresso
100ml water
50g castor sugar

Method

Toast the hazelnuts, remove from the oven and allow to cool, peel them and place them in a food processor.

Melt the butter, add to the crushed nuts and mix well.

Mix the espresso and 2 tots of the whisky with the chocolate ice cream and place in the freezer. In a ramekin, layer the bottom with the crushed hazelnuts, 3 quarters fill with the chocolate ice cream and layer of with the vanilla ice cream.

In a saucepan bring the sugar and water to the boil, adding the remaining whisky.

Remove the ice cream cake from the ramekin, place in the center of the plate and top with some of the warm whisky syrup. Garnish with some finely diced strawberries and fresh mint, finished off from some grated chocolate.