Distilled alcohol was known in Latin as aqua vitae and translated to Scottish Gaelic as uisge beatha (ускеба, произносится слитно, ударение на “у”). A Scottish gaelic craeg is steep rugged mass of rock, especially a cliff or vertical rock exposure in the north of England or in Scotland. So, I named this dessert whiskey mountain.
Out of four distilleries visited on Isla during the festival, Laphroaig was the most commercialized, with a lot of merchandized items for tourist crowds. I was walking around the tasting room uninspired, disappointed, hungry. Finally, I spotted a bag of “whiskey truffles”. Judging by their size and price, I should’ve suspected they were not real chocolate truffles. After the first bite it became clear I was eating Rum Balls with whiskey instead of rum. They were damn good! Everything with good whiskey is good!
Actually, when I ate Laphroaig “truffles” I didn’t know about Rum Balls. In Soviet cuisine, we have a similar and very popular dessert “Potato”. I searched for the same ideas in other cuisines and found plenty: rum balls, bourbon balls, brigadeiros, romkugle, chokladboll, etc. When made commercially, they utilized sponge cake/pastry scrapes. In home kitchens, mass production graham crackers or crumbled cookie were used. No baking, no unusual ingredients, rum balls were (and are) easy to make. No wonder the pick of their popularity was in the U.S. during the war and after-war years.
Read Bowmore whiskey tasting notes — violets are mentioned in almost each and every one of them. For me, typically floral Bowmore is the first whiskey that comes to my mind to pair with chocolate desserts. A mix of two great Bowmore whiskeys with pronounced smokey and fruity notes gave a very balanced and recognizable scotch flavor I was looking for.
1tbsp1997 Bowmore 15 Year Old Faultline "Palm Tree"peated single malt
2tbsp2000 Bowmore 11 Year Old Hunter Hamilton for K&Lextra fruity single malt
3tbspfine chocolate vermichelly
for sponge cake
Bake a sponge cake. Preheat oven 325F. Line bakers quarter sheet with parchment paper (bottom only). Beat room temperature eggs with sugar into a pale foam. Gently fold in sifted cake flour. Pour batter into the pan and distribute equally using spatula. Bake in preheat oven until set and light golden, for about 35 minutes.
Remove from oven and run a knife around the inside of the pan and then remove the cake, parchment paper attached to the bottom. Place it upside down onto a wire rack and peel off the parchment paper. Bake it in advance to let it mature for at least 12 hours before crumbling. This cake can be stored covered for a few days, or frozen.
Read more: http://www.joyofbaking.com/AmericanSpongeCake.html#ixzz3dEJwrOod
for whiskey cream
In a bowl, cube and soften butter to room temperature. Whip butter and confectioners powdered sugar. Add cocoa powder, whip.
In a small porcelain bowl, cover chopped chocolate with heavy whipping cream. In a microwave, let it melt on High for 30 to 45 seconds (adjust timing according to your microwave max power), emulsify. Add whiskey, 1 tbsp at a time, emulsify.
Add choclate-n-whiskey emulsion to the whipped butter, 1/3 at a time, whipping after each addition.
to assembly and finish
Break sponge cake to pieces and crumble them using food processor.
Add whiskey cream and process until mixed well.
Portion pastries. Keep them refrigerated.
Mix chocolate vermichelly, feuilletine, and caramelized nuts. Finely chop them. Form pastries and roll each one in crunch topping. Keep refrigerated, serve cold.