This infamous Nobu dessert is a great challenge for the dessert aficionado in your house, with textured layers of coffee and cocoa. The individual layers take a little time to pull together, but the ingredients are simple and the results incredibly rewarding.

(Makes eight cups)

Coffee Brulée
200g whipping cream
50g whole milk
20g coffee paste or strong espresso 
50g sugar
60g (around 3) egg yolks

Whisky Foam
25g double cream
150g milk
⅔ gelatine leaf or ½ teaspoon powdered gelatine
20g sugar
40ml whisky of your choice

Cocoa Crunch
50g butter
50g sugar
50g ground almonds
5g cocoa powder
40g flour
10g coffee beans, crushed

Iced Milk and Cream
175g milk
50g double cream
1 tablespoon milk powder
50g sugar



If making your own ice cream start by combining the sugar, milk powder, cream and milk in a saucepan. Bring to the boil over a medium heat, allow to cool slightly, blend until completely smooth, strain through a sieve and refrigerate. When the mix is cold, pour into an ice cream maker and churn according to the maker's basic instructions.

Next, make the crunchy layer by beating together the sugar and butter until light and creamy. Fold in the almonds, followed by the remaining ingredients. Freeze the mixture. Preheat an oven to 350°F or 180°C. Grate the frozen mix onto a non-stick baking sheet, spread out into an even layer and bake for 7-10 minutes until crisp. Allow to cool and crumble into chunks with your fingers.

For the Whisky Foam, boil the milk, sugar and cream and remove from the heat. Soak the gelatine leaf in a little cold water, then whisk into the cream mixture. If using powder, add straight to the mix. Add the whisky and combine everything together while still warm. If you have a whipped cream dispenser, pour the mixture into the gun, charge with gas and place in the fridge until needed. Otherwise, whisk the mixture gently but continuously until light and firm. It won't be as bubbly as a foam, but still delicious. 

Finally, make the brulée. Preheat the oven to 220°F or 110°C. Whisk together the egg yolks and sugar in a bowl. Bring the milk, coffee and cream to a boil in a saucepan then pour slowly onto the egg yolks and sugar, whisking constantly. Strain the mixture through a sieve and pour into cappuccino cups, or small ramekins, filling around ⅓ of the way up. Place into a baking tray filled with hot water, cook for 25 minutes, then cool.

To assemble, place some of the Cocoa Crunch on top of the brulée. Top with a scoop of Iced Milk and Cream and top with the Whisky Foam to resemble a cappuccino.



If you don't have an ice cream maker in your kitchen there are many local gelaterias and ice cream shops offering home delivery that may have a milk, or fior di latte flavour, on offer. If you're determined to make your own, look for a good no-churn ice cream recipe, or simply pick up some good quality store-bought vanilla ice cream. Both the latter options will make the dessert a little sweeter, which is no bad thing. The ingredient measurements are in grams thanks to our very precise, and very talented, pastry team, but you can measure the liquids in millilitres if easier - it's almost a direct swap, or have a look online for baking conversions.