Lobster Ice Cream - Chef Recipe by Thomas Ege
“One day I cooked a lobster bisque and when I tried it, the flavour was light and sweet, I thought y...
3 eggs, lightly beaten
1 cup caster sugar
1/2 cup milk
1 1/2 cups self raising flour
1 Tbs Kirsch liqueur
1/4 cup cocoa powder
Chocolate shavings, to serve
Maraschino cherries with stalks
Freshly whipped cream
Pre-heat oven to 160 C and line cupcake tray with papers.
In a medium bowl, combine eggs, butter and sugar with an electric mixer until light and creamy.
Add milk, flour and cocoa powder and stir to combine. Beat with mixer for 2 minutes until fluffy.
Fold through liqueur before spooning mixture into cupcake trays.
Bake for 18-20 minutes until risen and firm to touch. Cool for 5 minutes before turning out to a wire rack.
When cool, top with whipped cream, sprinkle with chocolate shavings and add a maraschino cherry - if desired, half coat cherries with melted chocolate before placing on cupcakes.
Before serving, lightly top with cocoa powder.
Credits: Clyde's Cupcakes