A delicious tart with a soft touch to this typical Scottish drink made from whiskey, honey and aromatic spices.
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INGREDIENTS:
- 2 large eggs
- 1 tablespoon icing sugar
- 100 ml milk
- 1 teaspoon of gelatin powder
- 1 tablespoon cold water
- 1 tablespoon of honey
- Drambuie liquor
- 120 ml of whipped cream
- Cocoa powder
- ½ tablet of chocolate
ELABORATION:
- Separate the yolks from the whites of the eggs and beat the yolks with the icing sugar until you get a homogeneous pale yellow cream. Reserve the whites.
- Emulsify the gelatin powder with the water. Reserve.
- Heat without boiling and remove from heat.
- Pour the egg yolk mixture into the milk and heat again, stirring gently at a low temperature until a kind of cream is formed.
- Add the emulsified gelatin, stir well and remove from the heat and reserve while tempering.
- Meanwhile, in a clean bowl beat egg whites until just set. Add honey and whipped cream and stir.
- Add to the egg whites mixture along with 2 measures of Drambuie liquor shot to the previous preparation.
- Mix well with the help of the rods and pour the preparation into a round mold.
- Put in the fridge and let cool for at least 4 hours.
- Take out of the fridge 30 minutes before serving. Remove the mold and sprinkle the surface with a little cocoa powder.
- Grate the half-tablet with the cheese grater and decorate the cake with the grated chocolate.
Tips and notes: For those who do not want or do not like the taste of Drambuie liquor, you can prepare this recipe by replacing it with a liquor or coffee cream, much milder than the previous one, or directly eliminating them from the equation.