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Post in collaboration with Drambuie
There's only three ingredients plus toppings in these decadent ice cream truffles flavoured with Drambuie, Scotland's iconic heather honeyed whisky liqueur. These showstopping truffles do take a wee bit of time and effort but the result is a perfect 5th course 'sobremesa moment', over which friends and family can reconnect.
What to drink when dinner is done but the night is still young? With restrictions easing and socialising with friends and family once again on the cards I'm delighted to be working with iconic scottish brand Drambuie to champion its place on the dinner table as part of the fifth course, or as the Spanish call it 'sobremesa'. I must confess that the word sobremesa was new to me but it's concept is not. The literal translation to English is 'over the table'. It's the point in the evening when canapes, starter, main and dessert have all been enjoyed, everyone is relaxed and the conversation is in full flow. The spell would be broken by leaving the table so the moment is extended by a 5th course of special treats such as chocolate, cheese, coffee, petit fours, liqueurs or a combination of all of the above. Drambuie is the perfect accompaniment for such a sharing and pairing moment.
Produced and bottled in Scotland, Drambuie is one of the oldest British whisky liqueur brand with a legendary heritage. It’s origins can be traced to a secret recipe created for none other than Bonnie Prince Charlie by his Royal Apothecary. The legend goes that after the Battle of Culloden he gave the elixir to a Scottish clan on the Isle of Skye in gratitude for their hospitality as he awaited safe passage back home. The name Drambuie is derived from Gaelic ‘An Dram Buidheach’ and means 'The Drink that Satisfies'.
But what actually is Drambuie and when should you drink it?
Drambuie is a honeyed whisky liqueur. A blend of aged Scotch whisky, infused with heather honey, aromatic herbs & spices. One of its ingredients is rare Scottish heather honey, harvested from the moorlands of Dumfries and Galloway. In more recent times Drambuie has traditionally been served after a meal where it's Scottish heather honeyed sweetness is a perfect choice as it pairs brilliantly with desserts, chocolate and coffee.
To create my own sobremesa or fifth course moment I've decadently combined Drambuie with dark chocolate and luxury vanilla ice cream. These three premium ingredients plus a selection of toppings come together in these frozen bite sized treats which are perfect for extending post dinner socialising. The crunchy outer shell gives way to a creamy centre infused with the distinctive and rich Drambuie whisky and heather honey flavours.
The Drambuie website and social media channels offer a host of further recipe and cocktail inspiration. My own particular favourites are the Drambuie Ices Espresso and the Chocolate and Raspberry Drambuie Hard Shake.
There are a few insider secrets and top tips to make my Drambuie ice cream truffles. Firstly don't scrimp on the ingredients. Buy premium vanilla ice cream with a high fat content and a good quality dark chocolate with a high percentage of cocoa. Don't be tempted to use more than a single shot of Drambuie - if you do they won't set. Don't try to make these in a hurry - unless you want a puddle of melted ice cream. These are not a last minute dessert and the longer in the freezer in between steps the better. Ideally overnight. Keep everything as cold as possible throughout and you will be rewarded. If feasible, work inside your freezer. I promise you that the resulting truffles are totally worth the effort both in showstopping looks and taste.
Drambuie Ice Cream Truffles
makes 15 truffles
25ml Drambuie
460ml tub of Vanilla Ice Cream
200g Dark Chocolate
Suggested Toppings - dessicated coconut, chopped mixed nuts, chocolate vermicelli, cocoa powder, chopped pistachios
Scoop the ice cream from its tub into a bowl and allow to soften slightly. Mix through the 25ml measure of Drambuie and return the ice cream to its original tub. Freeze overnight.
At this point also put a baking tray lined with greaseproof paper in the freezer.
Working quickly, use a melon baller or two teaspoons to form around fifteen walnut sized truffles of Drambuie infused ice cream. Open freeze these on your lined baking tray for at least 4 hours or ideally overnight.
Prepare your chosen toppings and make sure you have everything you're going to need to hand as once again you need to work quickly. Melt the dark chocolate over a bain marie or in the microwave. Allow to cool until lukewarm.
Spoon the chocolate over an ice cream ball and immediately sprinkle on the topping. The chocolate will set very quickly so you must do them one at a time. Return to the freezer for at least 4 hours or ideally overnight.
Serve as the fifth course alongside a glass of Drambuie over ice.
Slàinte Mhath!
Disclosure: This is a commissioned post for Drambuie. As always, all views expressed are my own.
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