Espresso Martini Cocktail

recipe courtesy of Kingston Heath Golf Club, Melbourne, Australia

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“Kingston Heath's take on a classic cocktail.”

Serves 10

Ingredients 

Part One

• 300 gm. Belcolade Dark Chocolate 
• 400 ml. Pouring Cream 
• 60 gm. Glucose Syrup 
• 90 ml. Water
• 25 ml. Vodka
• 25 ml. Kahlua
• 2 ½ Gelatine Leaves (silver) 

Part Two

• 150 ml..Pouring Cream
• Double shot of Fresh Espresso Coffee.
• 50 gm. Caster sugar 
• 2 Egg Yolks 
• 2 GelatineLeaves (silver)

Preparation

Part One

1.  Place the chocolate buttons over low heat in a double boiler until melted.

2.  In a bowl semi-whip the cream and set aside.

3.  Place the glucose and water in a small pot and bring to boil.

4.  Combine steps 2 and 3, whisk till lump free then stir in the Vodka and Kahlua.

5.  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.

6.  Fold in the semi-whipped cream.

7.  Pour/ladle into Martini or Champagne glasses 1 cm from top – gently tap down so its level.

8.  Place in the fridge and prepare Part Two.

 Part Two

1.  Semi-whip the cream and set aside until later.

2.  Boil the shot of coffee with ½ of the sugar for 2 minutes, and let cool.

3.  In a bowl whisk the egg yolks with the remaining sugar until the has sugar dissolved.

4.  Add the espresso to the egg mixture and cook over a double boiler on low heat until temperature reaches 60 c.

5.  Add the dissolved gelatine leaves, when cool, fold in the semi-whipped cream.


Assembly

1. Remove Part One from the fridge when set,  then pour Part Two over the top. 

2. Garnish with 3 coffee beans - as seen in the image.

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.

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The Kingston Heath club house at Kingston Heath Golf Club, Melbourne, Australia. Image courtesy of Kingston Heath.