Six by Nico has a small portfolio of restaurants in the UK and Ireland to the sum of 13 sites owned by parent company Sixco Limited.
The unique dining concept at Six by Nico is a six-course tasting menu that changes every six weeks and is usually based on a destination or a theme, one of their most recent innovations being inspired by British comfort food.
Titled ‘Guilty Pleasures’, the menu comprised half a dozen courses in the following order: Breakfast Muffin, Loaded Potato Skin, Mac & Cheese or Cheeseburger, Fish Finger Butty, Nico’s Fried Chicken and Warm Cookie Dough dessert.
Cookie dough is a classic sweet treat loved by many and one that’s easy to whip up into an impressive dessert, thanks to the Six by Nico team who have shared their exclusive recipe.
Complete with a raspberry coulis, homemade custard, hints of vanilla and an optional nutty twist, it’s a dish well worth making for the “ultimate” pudding.
Warm cookie dough recipe
Ingredients (serves four)
250g butter
200g light brown sugar
250g caster sugar
Two eggs
450g self-raising flour
8g salt
100g milk chocolate chips
100g white chocolate chips
For the caramel chocolate ganache
400ml double cream
300g caramel chocolate
Two sheets gelatine
For the raspberry coulis
250g raspberries
200g icing sugar
For the dulce du leche
One tin of condensed milk
For the toppings
A handful of hazelnuts (optional)
One punnet of raspberries
For the custard
Five large egg yolks
150g caster sugar
2g vanilla seeds
600ml double cream
Kitchen equipment needed
Electric mixer
Clingfilm
2x large oven trays
Parchment paper/ silicone mat
Whisk
Sieve
Bottle
Kitchen paper
Piping bags
1x Pan
Method
To make the cookie dough, cream the butter and sugar together in the mixer with a paddle attachment until light and fluffy, and gradually beat the eggs in one at a time. Add the flour and slowly mix to incorporate.
Mix in the chocolate chips and salt, then wrap tightly in cling film and rest in the fridge for one hour. Preheat the oven to 160C then measure the dough into four 50g portions and place them on a baking tray lined with a silicone mat.
Bake in the oven for 12 to 14 minutes until cooked but still gooey inside, then remove and allow to cool on the silicone mat. Meanwhile, move on to the chocolate ganache.
First, bloom one sheet of leaf gelatine in cold water. Bring the cream to a simmer in a saucepan on low heat and then pour over the chocolate.
Whisk together to emulsify until smooth and all the chocolate has dissolved. Squeeze any excess water from the gelatine and add to the chocolate mix, stirring it well.
Place in a tub in the fridge to cool, covering with a layer of cling film to stop the ganache from forming a skin. Once cooled, transfer into a piping bag with a medium-sized nozzle.
To make the coulis add the raspberries and icing sugar to a blender and puree until smooth. Pass through a sieve and reserve in a bottle in the fridge.
If using nuts as a topping, toast some peeled hazelnuts in the oven at 160C for four to six minutes until golden and fragrant. Allow to cool and chop roughly.
To make the dulce de leche, place a tin of condensed milk in a large saucepan and cover with water. Bring to the boil then turn down to a low simmer and cook for two hours, be sure to top the pot up with water as required.
Once cooked, allow to cool and then transfer to a piping bag with a small nozzle. Now wash the fresh raspberries with cold water then transfer them to a tray lined with kitchen paper to dry and then cut into halves.
Finally, for the custard, heat the cream in a pan slowly until it comes to a simmer. While waiting on the cream whisk the sugar, egg yolks and vanilla seed together in a bowl until pale and creamy.
Gradually pour the warm cream mixture over the eggs and sugar, whisking continuously until incorporated. Transfer the mixture back into the pan and cook slowly over a heat, stirring constantly ensuring to get into all the edges of the pan.
Once the mixture has thickened remove from heat and transfer it from the pan to a container to stop it cooking. Now to build the dish, place the cookies on four separate plates and pipe seven to eight large peaks of caramel chocolate ganache on top of each one.
Follow this with the 10 to 12 small peaks of dulce du leche. Next, drizzle with the raspberry coulis and add a sprinkling of chopped hazelnuts. To finish, top with five fresh raspberries.
