A walk through the whiskey – 55000 Recipes. Passion for food


A walk through the whiskey

Cold sensations that remind us of the Scottish climate through milk ice cream, whiskey candies, the freshness of oxalis and the bitterness of laurel

Chef: Sergio Bastard

Sergio Bastard is one of those restless chefs who, true to their gastronomic vision and identity, do not stop in their desire to improve in all aspects of the offer of his restaurant.


  • 13g of glucose
  • For toasted wheat ostrich
  • 150g of whiskey
  • 750g sugar
  • 250g of water
  • For whiskey candies
  • 30g sugar
  • 2g stabilizer
  • Other ingredients
  • Bay seeds c / s
  • Oxalis c / s
  • Peat whiskey c / s
  • 75g butter
  • 75g brown sugar
  • 60g cream
  • 200g of milk
  • For milk ice cream
  • Whole milk c / s
  • For milky skin
  • 10g cocoa powder
  • 60g toasted flour
  • in / with milk
  • c / s wheat
  • 2g salt
  • 75g almond powder
  • 2 tablespoons cornstarch


For whiskey candies:

  1. Add the water and sugar and bring to 107 ° C. Add the whiskey very slowly and cover with a damp cloth. After a few minutes, the mixture is transferred very carefully from one bowl to another 5 times.
  2. Line the walls of two cornstarch candy tins, fill with whiskey mixture and cover with cornstarch. Place the form in the dehydrator for 8 hours at 40 ° C.

For toasted wheat ostrich

  1. Roast the wheat directly on a pan over the fire. Add it to the milk and let it infuse. Mix with the other ingredients and make a dough. Let it rest and then cook in the oven at 150 ° C for 15 minutes. Allow to cool and disintegrate.

For milky skin

  1. Heat the milk so that the fat rises to the surface and forms a layer. Extract this skin (cream) and place on a tray to dry.

Milk ice cream

  1. Boil all liquids, mix well with the other ingredients (sugar, glucose) and transfer to the refrigerator for quick freezing. Turbine in the paco-jet right at the time of serving so that the ice cream acquires the desired consistency.


  1. Put the candy in a plate, add the steuzel. On it, the ice cream quenched. Pour a few drops of whiskey and add a few leaves of oxalis.
  2. Finish with the milky shell in the shape of a flower and a little grated bay seed.


Now is your time.
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