Thank you by Lorna McNee

Lorna McNee

Lorna McNee

30th August 2018
Lorna McNee

Thank you by Lorna McNee

Thank you by Lorna McNee - this is Lorna's dessert for the Scotland heat on Great British Menu 2018.

This is a chocolate layered dessert with a tempered Chocolate disc on top to which sauce will be poured and it will melt a hole in the middle, Milk Ice - cream. Served in a chocolate sweetie box like what you would receive in the hospital


  • Chocolate Geniose
  • Eggs x 275g
  • Caster sugar x 200g
  • Hazelnut Praline x 30g
  • Clarified butter x 60g
  • Plain Flour x 85g
  • Cocoa powder x 40g
  • Caramel Custard
  • Double cream x 500ml
  • Egg Yolks x 9
  • Caster sugar x 75g
  • Caster sugar 140g (caramel)
  • Salt – 7g
  • Vanilla pod x 1
  • Tonka bean x ½
  • Chocolate and Yuzu Mousse
  • Madagascan Chocolate 66% x 290g
  • Sugar x 122g
  • Water x 36g
  • Eggs x 80g
  • Yolk x 95g
  • Single cream x 100g
  • Double cream x 200g
  • Yuzu x 110g
  • Chocolate Glaze
  • Water x 175g
  • Sugar x 225g
  • Cocoa x 75g
  • Gelatine leaf x 15g (silver)
  • Double cream x 125g
  • Milk Ice - Cream
  • Cream x 500g
  • Milk x 750g
  • Condensed milk x 400g
  • Salt x 2g
  • Sugar x 100g
  • Stabilizer x 7g
  • Orange blossom x 20g
  • Raspberry Banylus Sauce
  • Raspberries x 1 kilo
  • Sugar x 100g
  • Banylus x 100g
  • Tempered chocolate 72% x 600g


Chocolate Hazelnut Geniose
Poach eggs and sugar over a pan of warm water until it reaches 55oC, then place on the kitchen aid electric mixer and whisk until it reaches ribbon stage and is thick and glossy. Gently fold in the butter, praline, flour and cocoa powder until well combined.
Bake at 200oC for 25minutes.
Shiny Chocolate Glaze
Boil water and sugar together.
Add cocoa powder and boil again.
Add cream and boil again.
Dissolve in the bloomed gelatine.
Milk Ice – Cream
Boil cream, milk and salt together.
Add the Condensed milk and boil for one minute.
Mix the sugar and stabiliser together and then add to the milk mixture and boil.
Cool the mix over ice and then add the orange blossom.
Freeze hard and then put the ice cream in the paco jet to churn before service.
Chocolate and Yuzu Mousse
Melt the chocolate over a Bain Marie.
Whisk the eggs and yolks together in the kitchen add until doubled in volume.
Boil the sugar and water together until they reach 120oC (soft ball) gently and slowly pour the water sugar mix over the yolk mix and whisk until light and glossy. This mix will be very thick.
Warm both the creams together in a pan and then emulsify this into the melted chocolate.
Once the chocolate mix reached 40oC, fold in the egg sabayon.
Pipe into the desired moulds and freeze.
Caramel Custard
Split and scrape the vanilla pot and grate the tonka bean into the cream. Bring the cream to the boil.
Mix the sugar and eggs together in a separate bowl.
Add the cream mix to the eggs.
Bring the other sugar to the boil and make a dark almost bitter caramel.
Once this is achieved pour the cream mix over the caramel.
Pour this mix into moulds and bake at 130oC for 6 mins.
Place in freezer to set.
Raspberry Sauce
Place all ingredients in a sabayon bowl over the heat.
Cook until all the juices start to be released from the raspberries. (about 40mins)
Pass through double muslin.
Must be boiling hot to serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.