Close but No Cigar

To get you in the mood – here’s the recipe for one of our signature Desserts, Close, But No Cigar.

close-cigar-300x200For the whiskey:

  • 150g white chocolate
  • 25g egg
  • 15g egg yolks
  • 1 gelatine
  • 250g cream
  • 25g whiskey
  • 20g black treacle


Melt the chocolate in a bowl over a bain-marie.  Warm the eggs and the egg yolks to 40c.  Also warm the whiskey and black treacle, dissolve the gelatine.  Then add the chocolate and the eggs together, followed by the whiskey and black treacle.  Add the food colouring.

Soft whip the double cream and fold into the mix.  Then fill a glass espresso cup 1/3 of the way up and allow to set.

For the Chocolate Tuile:

  • 500g milk
  • 360g eggs
  • 260g sugar
  • 80g flour
  • 40g corn flour
  • 100g rapeseed oil
  • 400g 64% chocolate


Make as crème pate.  Then put into the thermo and blitz on medium speed.  Add the chocolate and the oil and chill.  Using the rectangle mould spread the mix over the mould trying to get it as even as possible.  Bake at 180 C for about 8mins or until the tuile feels dry to touch.  Remove from the oven and whilst it is still hot wrap around a thin metal pole.  Then press the join of the tuile on a hard surface and wait for it to cool.  Then remove and store in a air tight container.

For the Smoked Sugar:

Dry all used vanilla pods.  When completely dry add 12 pods to 200g of sugar and blitz.  Then smoke with 1 cigar.  You will need to check the smokiness every other day.

For the Milk Foam:

  • 1lt milk
  • 80g sugar
  • 8g agar agar
  • 2 vanilla pods.


Add all the ingredients together and bring to the boil.  Cook for about 2 mins and then pour onto a tray and chill.  When set add to the thermo and blitz until smooth, then pass and place into a gas gun and charge with 2 gas.

For the Coffee Ice Cream:

  • 1lt milk
  • 1lt cream
  • 250g sugar
  • 480g egg yolks
  • 250g trimoline


Bring the cream and milk to the boil.  Stir sugar and the yolks together.  Then stir in a small amount of the boil milk with the egg yolk.  Then add all the ingredients together.  Mix in the thermo with it set at 85C and mix on a medium speed.  Add the tremoline and then cool over ice.  Pass and churn.