whisky cocktail dessert

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A mouthwatering dessert made with a whisky mascarpone cream, lemon-lime sauce and almond crumble

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  • 12
  • Average
  • Average budget

Ingredients

  • 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
  • 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
  • For the almond crumble:
  • 25 g sugar
  • 50 g butter, softened
  • 110g flour
  • 15g almond flour

Preparation

Step 1

For the whisky mascarpone 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.

Soak the gelatin in water for about 5-10 minutes. Meanwhile, whip the cream.

Melt the gelatin over a water bath on the stove.

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.

Step 2

For the lemon-lime sauce:

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.

Step 3

Preheat the oven to 200 Celsius or 390 Fahrenheit.

For the almond crumble:

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.

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