72% Casa Luker Peruvian chocolate, whipped caramel, salted pecans and horlicks.

Tom Shepherd

Tom Shepherd

13th November 2017
Tom Shepherd

72% Casa Luker Peruvian chocolate, whipped caramel, salted pecans and horlicks.

This indulgent dark chocolate, caramel, pecan dessert is available on our 3-course menu. The Horlicks ice cream is really easy and tastes amazing!


  • Chocolate:
  • 225g 72% Casa Luker Peruvian chocolate,
  • 325ml cream,
  • 100g milk
  • 120g sugar
  • 80g yolk
  • Maldon sea salt
  • Pecans
  • Caramelia chocolate
  • ⁣Horlicks ice cream:
  • 600ml milk
  • 200 ml cream,
  • 150ml Horlicks
  • 100g yolk
  • 60g sugar
  • ⁣Whipped caramel:
  • 500g sugar
  • 250 mls water
  • 350 ml whipping cream
  • 100g butter
  • 10g salt


For the chocolate:
Heat and melt chocolate.
Sabayon your eggs and sugar.
Add both together and gently incorporate whipped cream.
Set in mounds and freeze.
For the whipped caramel:
Caramel the sugar and water, add cream and boil. Once you have set it, whip back up with butter.
Salt once cool.
For the salted pecans:
Roast pecans and caramelia chocolate at 140 degrees for 12 mins
Cool and blend with 2% salt.
For the Horlicks ice cream:
Boil milk, cream and Horlicks together.
Add to sugar and yolk and cook to 82/84 degrees. Cool mixture and churn.

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