WHISKY BUTTERSCOTCH PARFAIT

Method

1. Heat your oven to 400C/200F/Gas 6 and start making your granola by melting the butter in a small saucepan and whisking in the brown sugar, whisky and honey. Heat until smooth and all the ingredients are fully incorporated and set aside in a warm place, such as your oven’s warming drawer.

2. Now mix together all your dry ingredients for the granola – the oats, pecans, crystallised ginger and cocoa nibs – in a large bowl and pour the warm melted butter, sugar, whisky and honey mixture over them and mix together until well coated.

3. Line a baking sheet with parchment paper and spread the granola out in an even layer and then bake in the oven for around 12 minutes or until golden and toasted. Remove from the oven and allow to cool before breaking into small pieces. Set aside until you’re ready to assemble your pudding.

4. It’s time for the oranges and raspberries. Place the orange pieces in a bowl and tip in the whisky, mixing gently to coat. Put the raspberries in another bowl and add the whisky and a few twists of black pepper. Place both bowls in the fridge to chill.

5. To make the pudding, start by tipping the egg yolks, cornflour and salt into a large heatproof bowl and whisk well together until completely smooth.

6. Now place a medium saucepan over a medium high heat and add the butter, melting it slowly. Add the brown sugar and, using a rubber spatula, mix with the melted butter until completely dissolved (this should take about 2 minutes). Keep cooking the mixture until it darkens and becomes almost like caramel; remember to stir constantly to prevent it from burning.

7. Pour in the milk and cream, whisking vigorously as it will immediately start to bubble. Whisk until smooth and lump-free and then remove from the heat and pour about 100ml of this hot creamy mixture into the egg yolk mixture. Whisk until fully incorporated and then slowly add in the rest of the cream mixture, whisking well between additions. Once you’ve done this, transfer the whole mixture back into the saucepan and place it over a medium heat.

8. Whisking constantly to prevent burning, bring the mixture to the boil and then reduce the heat to medium and cook for a further 6-7 minutes until you have a thick pudding consistency.

9. Strain this mixture through a fine sieve into a large heatproof bowl and whisk in the whisky and vanilla essence. Cover the bowl with clingfilm, pressing it directly onto the pudding’s surface to prevent a skin from forming, and pop the bowl in the fridge to chill for at least 4 hours.

10. To make the whisky Chantilly cream, simply place the sugar and whisky in a large bowl, pour the cream on top and whisk by hand (or with an electric hand whisk) until you reach soft peak stage. Keep chilled until you’re ready to serve.

11. You’re aiming to create layers of texture and flavour when you assemble this delicious pudding so don’t use up all your ingredients in the first layer! Take six glasses and place around 3 tablespoons of the pudding into the bottom of each. Top with some of the crumbly, nutty granola then a spoonful (or use a piping bag) of the whisky Chantilly cream on top of that and finally some of the whisky infused oranges and black pepper raspberries. Repeat to create layers and then finish with a topping of the cream, a crumble of granola and a final orange segment and raspberry. Serve straightaway and encourage your guests to spoon down through the layers to enjoy the wonderful contrast of textures and flavours.