This is another classic dish from Nobu. The famous whisky Cappuccino. If you have not had the pleasure of trying this dessert, you are in for a treat.

There are 4 parts to this dessert, the coffee creme brulee, the chocolate & coffee biscuit, vanilla ice cream and the soft whisky foam/Cappuccino.

I’ve made this classic Nobu dessert loads of times for guests and it is always a crowd pleaser.

I find it best to make the whisky foam and coffee creme Brulee the day before or early morning to allow to set.

To make it even more simpler for you, I recommend buying a good quality ice cream and that takes care of that part.

For the coffee creme Brulee, you make a classic vanilla recipe and add 1 or 2 shots of strong espresso to make the coffee flavour and bake in a bain-marie (surrounded in a water bath) at 110°c for 45 minutes to 1 hour until a slight wobble. Then let cool and set until fully chilled in the fridge.

Meanwhile, while the Brulee’s are baking, make the chocolate and coffee biscuit and whisky foam. To make the whisky foam, you will need a whipped cream dispenser. This allows you to add gas to the foam mix and create the foamy cappuccino effect. You could also do this without a dispenser by using a hand blender to whisk up the whisky foam.

For the whisky foam, heat the milk and condensed milk together. Take off the heat and add the soaked gelatine leaves and whisk. Allow to cool and add to the dispenser and set in the fridge for at least 5 hours.

30 minutes before you need to use the whisky foam, add the 3 gas chargers into the dispenser and shake well.

For the chocolate biscuit crumb, you could use a bourbon biscuit if you would like to save some time. If not, make the cocoa crunch by mixing the butter and sugar together, then add the ground almonds, flour, cocoa and ground coffee beans. Freeze and then grate and bake at 180°c for 7-10 minutes until crispy.

To assemble, add the chocolate and coffee biscuit onto the coffee Brulee. Then add a scoop of vanilla ice cream. Shake well your whisky foam in the dispenser and spray some foam over the ice cream, dust with cocoa powder and serve immediately.

You can use either a cappuccino cup, ramekin or small bowl, just remember to only make the coffee brulee up so you allow room for the cocoa & coffee crunch, vanilla ice cream and whisky foam.

Serve straight away once you add the whisky foam as it will start to fall after a minute or so.

This dessert may seem a little daunting, yet if you make the brulee and whisky foam the day before, serving is then a breeze.

Coffee creme brulee, cocoa & coffee crunch, vanilla ice cream topped with whisky foam and cocoa powder.

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Whisky Cappuccino


  • Author: Paul Deehan
  • Prep Time: 30
  • Cook Time: 1hr
  • Total Time: 42 minute
  • Yield: 8 1x

Description

A famous Nobu classic dessert, Whisky Cappuccino.


Scale

Ingredients

Coffee Creme Brulee 

(makes 8-10 portions)

  • 500 double cream
  • 100g castor sugar
  • 6 Egg yolks
  • 1 vanilla pod
  • 2 x strong espresso 

Whisky Foam

  • 400g milk
  • 100g condensed milk
  • 3 x gelatine leaves 
  • ½ cup whisky
  • 1 x gas N20 charger

Cocoa & Coffee Crunch

  • 50g butter
  • 50g sugar
  • 50g ground almonds
  • 5g cocoa powder
  • 40g plain flour
  • 10g coffee beans, crushed. 
    ———————————
  • 8 x small scoops of Vanilla ice cream
  • Cocoa powder for dusting.

Instructions

Coffee Creme Brulee

  • Make the coffee creme Brulee by heating in a pan the double cream, vanilla pod and espresso coffee. 
  • Whisk the sugar with the egg yolks in a bowl and pour over the hot double cream mix and gently whisk together. 
  • Now only a  ⅓ of the cappuccino cup or ramekin, add the coffee creme brulee. 
  • Add the cups to a tray and pour hot water around the cup to create a bain-marie. 
  • Bake at 110°c for 45 minutes to 1 hour until set and slightly wobbly. 
  • Cool and set in the fridge.

Whisky Foam

  • Heat in a pan, the milk and condensed milk.
  • Soak the gelatine leaves in cold water to soften.
  • Take the milk off the heat and add the squeezed out gelatine leaves and whisk together. 
  • Add the whisky and mix.
  • Allow to cool and pour into a whipped cream dispenser. 
  • Allow setting in the fridge for 4-5 hours.
  • Add 1 gas N20 charger per 500ml.
  • Shake well before using. 

Cocoa & Coffee Crunch

  • Mix the sugar and butter together.
  • Add and mix all the other ingredient well and freeze.
  • Grate the cocoa biscuit mix and cook for 7-10 minutes at 180°c until crispy.

To Assemble

  1. Take the cold coffee creme brulee and add some crispy cocoa & coffee crunch on top.
  2. Scoop the vanilla ice cream and place on top of the cocoa crunch.
  3. Shake well the whisky foam dispenser and spray on top of the vanilla ice cream.
  4. Dust a little cocoa powder on top of the whisky foam.
  5. Serve immediately.

 


Notes

Make the coffee Brulee and whisky foam the day before to save time on your serving day. 

You can buy a chocolate bourbon biscuits and use for the Cocoa & coffee crunch to the same time.

Use 1 x N20 gas charger per 500ml in the whipped cream dispenser. 

If you are serving 8  guests straight away, scoop the ice cream in advance on a tray so you can assemble quickly and serve all at once.