- 300ml full cream milk
- Extra-large scoop of vanilla ice-cream
- 1 shot of Hennessy
- 40g Valrhona 70% cocoa powder
- 4g Pink Murray river salt
- 80g fluff (from Italian Meringue recipe)
- Using a KitchenAid blender add all ingredients except the fluff
- Blend until smooth. Once smooth add fluff and pulse until incorporated.
- Serve in a chilled glass and spoon some extra fluff on top and blow torch in similar style to the donut
- Slurp Slurp!