Ingredients
- 40 g of espresso
- 30 g of burnt whisky
- 22 g of brown sugar
- 120 g of cream (30% fat)
- 2 g of tonka bean
Preparation
In a vacuum bag, place the cream, sugar, and grated tonka bean.
Seal at 99% using a Sammic SU range vacuum sealer. Infuse for 30 minutes.
In an Irish coffee glass, first pour the coffee, then the burnt whisky to evaporate the alcohol.
Whip the cream with the XM-12 and sprinkle with tonka bean.
In this recipe, the sous-vide technique ensures a perfect infusion of flavours. The low temperature preserves the delicacy of the cream and tonka bean.
Chef’s notes
