WHISKY HONEY SAFFRON MUHALLEBI
A dessert designed to delight every sense with crunchy sweet textures combined with smooth ice cream that’s like fine art on the plate and a masterpiece to the taste.
Burnt butter ice cream
Chantilly cream
Honey tuile
Lemon choux puff
Oat crumble
Whisky-infused Mānuka Honey
The base is a whisky-infused honey and saffron muhallebi, gently cooked to a silken texture and left to set with a delicate golden hue in a honeycomb mould. Once cooled, it’s paired with a light lemon choux puff, filled with a tangy cream that cuts through the richness. Alongside sits a scoop of burnt butter ice cream, its nutty depth complementing the honeyed notes of the muhallebi and at the base, a scatter of oat crumble grounds the dish with rustic texture. A drizzle of the honey deepens the floral sweetness, tying the flavours together and finished with a delicate honeycomb biscuit tuile for a final touch of crisp elegance.
