“This dessert is inspired by old-style Laphroaig whiskey. Particularly in the 60s, it was identified by this massive tropical fruit note, with florals and a bit of a honey texture. The smoke was much more subdued, with vanilla coming through from the barrel – that’s what I allude to here.”
– Ryan Chetiyawardana, author & bar owner, London
INGREDIENTS
Double cream
1 vanilla pod
Floral honey
Broken meringues [shop-bought positively encouraged]
Basil
Mango
Edible flowers
Feijoa
METHOD
Scrape the seeds from the vanilla pod and add to the cream [the pod can be reserved for other desserts]. Whip the cream to soft peaks before sweetening to taste with a floral honey, before crumbling in the meringues, finely-sliced basil and mango. Meanwhile, slice the feijoa thinly.
Add a dome of eton mess to a plate, then armour with rounds of feijoa, dotting edible flowers in between.
If you’re lucky enough to have some Laphroaig 21-year-old, serve a dram with the dessert – or use any smoky whiskey with tropical notes.
