RECIPE NOTE: “I love a Basque cheesecake with its darkly burnished exterior, but I also love a crumbcrusted cheesecake. This is a way to get the best of both worlds, without too much fuss. A subtle spike of whisky in the cheesecake is matched with a boozy orange syrup inspired by the classic whisky cocktail, the Old Fashioned.”
RECIPE NOTE: “An affogato sits perfectly in the sweet spot between a drink and a dessert. Ours levels up with a homemade semifreddo that has a gorgeously scoopable texture. The semifreddo would also be beautiful with almost any warm winter pudding.”
“Whisky’s warming qualities bring so much to the table when it comes to winter sweets. I love the boozy kick it adds to a salty-sweet fudge or my take on an affogato. It’s also beautifully mellow when cooked – the alcohol is removed, but the malty notes remain.”
Emma Knowles | FOLLOW ME: @emmatknowles
WHISKY-YUZU SAVARIN WITH SCORCHED LEMON
SERVES 12
“Japanese whisky and yuzu combine in a syrup to soak this feather-light savarin, while scorched lemon cuts through the sweetness. If you want to up the booziness, add a splash more whisky to the syrup.”
140ml lukewarm milk
2½ tsp dried yeast
2 cups (300g) plain flour
⅓cup (75g) caster sugar
3 eggs, at room temperature, lightly whisked
100g melted butter
Finely grated zest of 1 lime and 1 lemon (reserve juice for the syrup)
300ml thickened cream
200g creme fraiche
WHISKY-YUZU SYRUP
2⅓ cups (515g) caster sugar
