All-butter croissants are used instead of bread for an indulgent take on this old fashioned pudding.
Equipment and preparation: for this recipe you will need an ice cream maker and a stick blender.
Ingredients
- For the whisky ice cream
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- 400ml/14fl oz
double cream - 100ml/3½fl oz full fat
milk - 1
vanilla pod, split in half lengthways and seeds scraped out - 6 free-range
egg yolks - 100g/3½oz
caster sugar - 100ml/3½fl oz
whisky
- 400ml/14fl oz
- For the pudding
-
- 3 large all-butter
croissants, thickly sliced - 25g/1oz
sultanas - 40g/1½oz
butter, softened - 500ml/18fl oz
double cream - 500ml/18fl oz
milk - 300g/10½oz
white chocolate, roughly chopped - 3 free-range
eggs - 6 free-range
egg yolks - 200g/7oz
caster sugar - 75ml/3floz
whisky - 2 tbsp
icing sugar, to dust
- 3 large all-butter
- For the honeycomb foam
-
- 400ml/14fl oz
milk - 75g/2½oz
honeycomb toffee (cinder toffee) - 1 tsp lecithin powder
- 400ml/14fl oz
Preparation method
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For the ice cream, put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer.
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Whisk the egg yolks and sugar together in a bowl.
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Add the whisky to the hot cream and bring to a simmer then pour it over the eggs and whisk to combine. Return the mixture to the pan and heat until thick enough to coat the back of a spoon.
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Strain and reserve the vanilla pod for making the pudding. Pour into an ice cream maker and churn following the manufacturer’s instructions. Freeze until needed.
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For the pudding, preheat the oven to 180C/350F/Gas 4.
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Lay the croissants in an ovenproof dish with the sultanas layered in between, then dot with the softened butter.
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Place the cream, milk and reserved vanilla pod and seeds in a saucepan. Bring to the boil, add the chocolate and whisk until melted.
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Place the eggs, egg yolks and sugar in a bowl and whisk to combine. Pour the hot chocolate custard through a sieve over the eggs and whisk to combine. Add the whisky and mix. Ladle it through a fine sieve over the croissants and set aside for 15-20 minutes to soak.
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Cover with aluminium foil and place in the oven for 25-30 minutes, or until golden-brown and the custard is just set.
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Remove from the oven and dust with icing sugar. Use a blowtorch or place under the grill to caramelise.
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For the foam, place the milk, honeycomb and lecithin into a small saucepan and bring to the boil, then froth with a stick blender until foaming.
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To serve, place a slice of the pudding in the centre of the serving plates with some of the sauce from the dish, top with a scoop of ice cream and a spoonful of foam.