Truffle pudding glazed in carob molasses, stout from The Brew, aged Maltese pecorino
One of Simon Rogan’s most talked about snacks, served across his restaurants with a small tweak to honour seasonality and place.
At ION Harbour we make the pudding base with surplus croissants from Iniala Harbour House breakfast. They are layered and pressed in truffle flavoured custard, then caramelised and glazed with carob molasses. The molasses is made by Keith, our head of sustainability, using pods foraged from local carob trees. We finish with a reduction of stout from The Brew in Sliema and a generous grating of aged Maltese pecorino from Ta’ Żeppi Farm.
Find this savoury sweet snack on the tasting menu at ION Harbour.
