Recipe courtesy of Kingston Heath Golf Club, Melbourne, Australia, Image courtesy Kingston Heath.
“Kingston Heath's take on a classic cocktail.”
Place the chocolate buttons over low heat in a double boiler until melted.
In a bowl semi-whip the cream and set aside.
Place the glucose and water in a small pot and bring to boil.
Combine steps 2 and 3, whisk till lump free then stir in the Vodka and Kahlua.
Place the gelatine leaves in cold water until semi-dissolved, drain most of the water then dissolve over a low heat until melted with no lumps, mix this into the chocolate.
Fold in the semi-whipped cream.
Pour/ladle into Martini or Champagne glasses 1 cm from top – gently tap down so its level.
Place in the fridge and prepare Part Two.
Semi-whip the cream and set aside until later.
Boil the shot of coffee with ½ of the sugar for 2 minutes, and let cool.
In a bowl whisk the egg yolks with the remaining sugar until the has sugar dissolved.
Add the espresso to the egg mixture and cook over a double boiler on low heat until temperature reaches 60 c.
Add the dissolved gelatine leaves, when cool, fold in the semi-whipped cream.
Remove Part One from the fridge when set, then pour Part Two over the top.
Garnish with 3 coffee beans - as seen in the image.
Bartender Note: This is an Australian recipe, measurements will remain in metric for accuracy.
* Pouring Cream - (thickened cream, light whipping cream) -Equivalent to Canadian 35% Whipping Cream.
The Kingston Heath club house at Kingston Heath Golf Club, Melbourne, Australia
Image courtesy of Kingston Heath