BAULEYS
lngredients: Blond® Dulcey 32%
Procedures: 2
RECIPE Original Recipe by Frédéric BAU Directeur de la Création Valrhona
DULCEY 35% WHISKY CREAM
- 750g whole milk
- 100g glucose
- 20g caster sugar
- 5g pectin X58
- 1 vanilla bean
- 500g Blond® Dulcey 35%
- 250g very good whisky such as Macallan 25 Year Old
- Mix together the milk, glucose, sugar, and pectin with the split and scraped vanilla bean. Bring to a boil, and then emulsify with the Dulcey by adding the boiling mixture in four goes and mixing with an immersion blender. Strain and leave to set overnight. Add the whisky and blend for a few seconds. Enjoy over ice!
- Gourmet tip: Add an extra 15% of Dulcey couverture to the recipe and turn it into a Dulcey Whisky Cream Namelaka and a moment of pure indulgent pleasure.
RISTRETTO ICE CUBES
- 25cl espresso coffee
- 20g sugar
- Make some very strong espresso, add a very small amount of sugar, and make ice-cubes that you can crush before service.