Vanilla ice cream, hot honey, salt. The oldest trick in the restaurant and still the one that shuts a table up. The heat arrives late, after the sweetness, and the buttery brioche crumbs give it something to bite. Dessert for people who claim not to want dessert.
15 mins. Serves 4.
Ingredients
- 500ml Good vanilla ice cream
- 3 dessertspoons Plateit Hot Honey Drizzle
- 80g Stale brioche, torn to rough crumbs
- 30g Butter
- 1 tsp Caster sugar
- Flaky sea salt, a good pinch
- 60g Mascarpone
Method
- Melt the butter in a frying pan over medium heat. Add the brioche crumbs and the sugar.
- Fry 5 to 6 mins, stirring, until deep gold and properly crisp. Tip onto a plate to cool. They crisp further as they sit.
- Loosen the mascarpone with a fork. Ice cream out of the freezer for 5 mins to soften.
- Two scoops per glass, a spoonful of mascarpone, then a scatter of crumbs.
- Pour over Plateit Hot Honey Drizzle, finish with flaky salt, serve before the crumbs go soft.
Swap it: No brioche, use croissant or a plain butter cake. Anything enriched fries well.
