This creamy dessert combines velvety smoothness with a deeply satisfying coffee flavour.
- Portion size 4 servings
- 3/4 teaspoons unflavoured gelatin
- 2 egg yolks
- 1/3 cup granulated sugar
- 1/2 cup milk
- 1 tablespoon instant coffee granules
- 1 tablespoon coffee liqueur optional
- 1 teaspoon vanilla
- 1/2 cup whipping cream
- 1 oz grated semisweet chocolate
In small bowl, sprinkle gelatin over 2 tbsp (25 mL) cold water. Let stand for 5 minutes or until softened. In separate bowl, whisk yolks with sugar for 2 to 3 minutes or until pale and thickened. Set aside.
In small saucepan over medium-low heat, bring milk to gentle simmer. Stir in gelatin mixture and coffee granules; stir until dissolved. Slowly add coffee mixture to egg mixture, whisking constantly. Return to saucepan and cook over medium-low heat for 3 to 5 minutes or until thick enough to coat back of spoon. Strain into bowl through fine sieve; stir in coffee liqueur (if using) and vanilla. Refrigerate for 15 to 20 minutes or until cool.
Whip cream. Whisk one-third into coffee mixture; fold in remainder. Pour half of the mixture into wineglasses or small parfait glasses; sprinkle with half of the chocolate. Top with remaining coffee mixture. Chill for at least 3 hours or up to 2 days. Just before serving, sprinkle with remaining chocolate.