Ingredients
The following ingredients have 4 Servings
- 1 egg yolk
- 20 grams caster sugar
- 75 millilitres milk
- 40 millilitres double cream
- 250 millilitres vodka
- 50 millilitres kirsch
- 100 grams rhubarb
Instruction
- Begin by whisking together the egg yolk and the caster sugar until pale, thick and creamy.
- Next, heat the milk and cream together in a heavy bottomed saucepan.
- When the milk and cream mixture reaches boiling point, add a splash to the egg mixture and whisk.
- Slowly add the remaining milk and cream mixture to the eggs whisking continuously.
- Transfer the mix back to the saucepan and cook on a moderate heat until it is thick enough to coat the back of a spoon.
- Leave this to cool before making the remaining components of the cocktail.
- Next, add the vodka, kirsch and rhubarb to the whipping chamber of the cream whipper.
- Charge the whipper with two nitrous oxide canisters and leave to sit for 60 seconds.
- Keeping the cream whipper upright, release the gas.
- Pour the infused vodka (discarding the rhubarb) into martini glasses (roughly 50ml per glass, or halfway up the edge of the glass.)
- Rinse your cream whipper before adding the custard to the whipping chamber.
- Again, charge with two nitrous oxide canisters and shake for 60 seconds.
- Turn the cream whipper upside down and, gently pressing the trigger, dispense the whipped custard on to the top of the rhubarb vodka creating a second layer to the cocktail.
- Top the cocktails with pink sugar or sprinkles and enjoy!
