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  • Aug 12th 2020
  • 0 comment


  • 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)


  1. Using a KitchenAid blender add all ingredients except the fluff
  2. Blend until smooth. Once smooth add fluff and pulse until incorporated.
  3. Serve in a chilled glass and spoon some extra fluff on top and blow torch in similar style to the donut
  4. Slurp Slurp!

Tags: Recipes , Dessert

Tools: Stand Mixers