recipe courtesy of Kingston Heath Golf Club, Melbourne, Australia
“Kingston Heath's take on a classic cocktail.”
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
150 ml Pouring cream
Double shot of fresh espresso coffee.
50 gm Caster sugar
2 Egg yolks
2 Gelatine leaves (silver)
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.
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.
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.