Butterscotch Mi-cuit Recipe
Maldon salt, butterscotch ice cream (allow for a 15 minute wait)
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Ingredients
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Mi-Cuit Base
Butterscotch Ice Cream
Garnish
Method
Mi-Cuit Preparation
- 1
Melt the Butter and Chocolate
In a saucepan, melt the unsalted butter and dark chocolate together over low heat, stirring until smooth. Allow to cool slightly.
- 2
Combine Sugar and Eggs
In a mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy.
- 3
Mix in Chocolate
Slowly add the cooled chocolate mixture to the egg mixture, stirring gently to combine.
- 4
Add Flour and Vanilla
Sift the all-purpose flour into the mixture and add the vanilla extract. Fold gently until just combined.
- 5
Chill Mixture
Cover the mixture and refrigerate for at least 15 minutes.
Butterscotch Ice Cream Preparation
- 6
Combine Ingredients
In a mixing bowl, whisk together the heavy cream, sweetened condensed milk, brown sugar, vanilla extract, and sea salt until fully combined.
- 7
Chill the Mixture
Cover and refrigerate the butterscotch mixture for at least 30 minutes.
- 8
Churn Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.
- 9
Freeze Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.
Serving
- 10
Bake Mi-Cuit
Preheat your oven to 180°C (350°F). Pour the mi-cuit mixture into greased ramekins and bake for about 10-12 minutes until the outside is set but the inside is still soft.
- 11
Plate and Serve
Carefully unmold the mi-cuit onto plates, serve warm with a scoop of butterscotch ice cream, and sprinkle with Maldon salt.
