The Glenmorangie ‘Signet’ure Dessert
serves 6

chocolate delice – base
75g cornflakes
75g peeled hazelnuts
80g melted unsalted butter

chocolate delice – topping
165ml cream
70ml semi skimmed milk
1 large egg
170g Valrhona 66% dark chocolate

chocolate malted barley infused ice cream
200g chocolate malted barley or normal whisky/beer barley
750ml milk
200ml double cream
6 large egg yolks
120g caster sugar

Valrhona Caramelia chocolate & Glenmorangie Signet mousse
125ml milk
1/2tsp Chinese five spice
1/2 vanilla pod split & seeds removed
1 egg yolk (keep the white)
40g caster sugar
15g plain flour
2 bronze gelatine sheets
125g Valrhona Caramelia 36% chocolate
50ml Glenmorangie Signet whisky
125ml double cream whipped to soft peaks

dark chocolate glaze
110g caster sugar
75ml double cream
30g cocoa powder
2 bronze gelatine sheet

fruit and nut crumble
25g walnuts
25g hazelnuts
25 ground almonds
15g muscovado sugar
5g good quality ground coffee
5g good quality cocoa powder
zest of 1/2 orange
20g golden raisins
20g seeded dates
20g dried apricots

Glenmorangie House


head chef
John Wilson

To prepare the base, toast the hazelnuts in a dry frying pan. Blend the nuts and cornflakes until they resemble rough bread crumbs. Slowly incorporate the melted butter. Line a baking tin and spread the base mix evenly, pressing to form a firm even base. Chill in the fridge for 30 minutes.

Gently heat the milk and cream for the topping in a saucepan until it just reaches boiling point. Meanwhile, whisk the egg in a bowl. Pour the milk and cream mix over the egg, whisk together, then add the chocolate to the hot mixture and mix until the chocolate has melted.

Remove the base from the fridge and pour over the delice topping. Gently tap the sides of the tin to release any trapped air bubbles, then chill in the fridge for 6-12 hours or until completely set.

Chocolate malted barley infused ice cream
Lightly toast the malted barley in a pan. When slightly browned add the milk: increase the heat but do not allow to boil, and stir until the barley is fully combined. Remove from the heat and cover with cling film. Leave to cool and infuse for 2 hours, then drain the barley from the milk: if needed add more milk to bring the volume back to 750ml. Add the cream to the milk and heat gently.

Separately mix the egg yolks and sugar together until light and fluffy. Pour the heated milk and cream over the egg mixture and mix well, then return to a clean pan and heat gently to 75°C. Remove from the heat and allow to cool slightly before churning in an ice cream machine.

Valrhona Caramelia chocolate & Glenmorangie Signet mousse
Gently heat the milk, vanilla seeds and Chinese five spice in a saucepan. Place the egg yolk, sugar and flour in a large mixing bowl, pour over the warmed milk and mix well. Place the mixture in a clean heavy based saucepan and heat gently until it starts to become a thick custard, then remove the pan from the heat.

Soak the gelatine leaves in cold water for 5 minutes, drain well, then add them to the hot custard mix. Melt the chocolate in a bowl over a bain Marie, then add the custard mix to the chocolate and mix well. Add the whisky then fold in the whipped cream. Chill in the fridge for around 15 minutes. Whip the egg white to stiff peaks and fold into the chilled chocolate mix. Once it is starting to set spread the mousse in an even layer on top of the set chocolate delice and chill until the mousse has fully set.

Dark chocolate glaze
Soak the gelatine in cold water for 5 minutes, then drain. Boil the sugar in 20ml of water to 121°C, then add the cream, whisk until smooth, then add the cocoa and gelatine. Take off the heat and allow to cool without setting, then pour over the layered delice and mousse and place in fridge to set overnight.

Fruit and nut crumble
Toast and shell all the nuts. Place all ingredients in the blender and blitz to fine crumbs. Line a baking tray with greaseproof paper and bake at 150˚C for 30 minutes.