Method
To make the white chocolate sauce, place the chocolate into a bowl, then add boiling cream and stir until the chocolate is fully melted. Set aside.
For the coffee syrup, add espresso and sugar to a small saucepan, stir over gentle heat until the sugar has dissolved. Add the cream and reduce on gentle heat till reaches a thick consistency. Remove from heat and allow to cool.
Soak the gelatine sheets in cold water until soft.
In a small saucepan add the cream, milk, sugar, coffee beans (optional) and vanilla bean and bring to a boil. Stir continuously until the sugar has dissolved.
Drain gelatine from the water and add to the saucepan once the mixture is boiling, stir until dissolved. Allow to boil for a few minutes. Then add espresso coffee and remove from heat. Strain the liquid through a sieve discarding the vanilla bean.
Divide the mixture between 4-5 small glasses, cups or ramekins and chill in the refrigerator until set.
Serve on a plate or platter with whipped cream, a drizzle of chocolate sauce and coffee syrup, crumbled biscotti, mint, grated dark chocolate and icing sugar.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
To make the white chocolate sauce, place the chocolate into a bowl, then add boiling cream and stir until the chocolate is fully melted. Set aside.
For the coffee syrup, add espresso and sugar to a small saucepan, stir over gentle heat until the sugar has dissolved. Add the cream and reduce on gentle heat till reaches a thick consistency. Remove from heat and allow to cool.
Soak the gelatine sheets in cold water until soft.
In a small saucepan add the cream, milk, sugar, coffee beans (optional) and vanilla bean and bring to a boil. Stir continuously until the sugar has dissolved.
Drain gelatine from the water and add to the saucepan once the mixture is boiling, stir until dissolved. Allow to boil for a few minutes. Then add espresso coffee and remove from heat. Strain the liquid through a sieve discarding the vanilla bean.
Divide the mixture between 4-5 small glasses, cups or ramekins and chill in the refrigerator until set.
Serve on a plate or platter with whipped cream, a drizzle of chocolate sauce and coffee syrup, crumbled biscotti, mint, grated dark chocolate and icing sugar.
