Expresso martini cocktail

Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia

Kingston Heath's take on a classic cocktail.

Makes 10

Ingredients – Part One

• 300 grams Belcolade Dark Chocolate Buttons
• 90 milliliters Water 
• 60 grams Glucose Syrup 
• 400 milliliters Pouring Cream 
• 2 1/2 Silver Gelatine Leaves
• 25 milliliters Vodka
• 25 milliliters Kahlua 

Preparation - Part One

Place chocolate buttons over low heat in a double boiler until melted.
Semi whip cream and set aside.
Place glucose and water in suitable size pot and bring to boil.
Combine the two and whisk until lump-free, stir in Vodka and Kahlua.
Place gelatine leaves in cold water until semi dissolved, drain most of the water then dissolve over low heat until melted with no lumps.
Mix into the chocolate.
Fold in the semi whipped cream
Pour/ladle into Martini or Champagne glasses,  1 cm from the top – gently tap down so its level.
Place into the fridge and start Part Two.

Ingredients – Part Two

• Double shot of Fresh Espresso Coffee
• 50 grams Caster sugar 
• 2 Egg Yolks 
• 150 milliliters Pouring Cream 
• 2 Silver Gelatine Leaves silver 

Preparation - Part Two

Semi whip cream and set aside until later.
Boil the shot of coffee with ½ of the sugar for 2 minutes, let cool down.
In a bowl whisk the egg yolks with remaining sugar until dissolved.
Add the espresso to the egg mixture and cook over a double boiler on low heat until temperature reaches 60c.
Add the dissolved gelatine leaves, when cool, fold in semi whipped cream.

Assembly

When part one is set, pour part two over the top.
Garnish with 3 coffee beans, as per photo.

Kingston Heath Golf Club, Melbourne, Victoria, Australia. Image courtesy Kingston Heath Golf Club