Andy McCutcheonRecipe - Frozen Espresso Mousse
September 9th 2007 06:37
Frozen Espresso Mousse
With Chocolate Tia-Maria Sauce
With Chocolate Tia-Maria Sauce
Serves 4
Ingredients
*Chocolate Sauce *Espresso Mousse
½ cup of castor sugar ½ cup of castor sugar
50g of chopped dark chocolate ½ cup of freshly brewed espresso coffee
2 Tbs finely ground espresso coffee
2 Tbs Kahlua or Tia-Maria
1 cup pouring cream-whipped to soft peaks
Directions
For chocolate sauce, combine sugar with ¼ cup water in a small saucepan without stirring. Slowly bring to a simmer. Increase heat and boil for 5 minutes or until deep golden, then quickly remove from heat and add ½ cup of water take care as the mixture will spit hot liquid. Return mixture to low heat and stir for 5 minutes or until smooth. Cool slightly, then stir in chocolate and liqueur, stirring until chocolate melts and mixture is smooth. Cool. Thin sauce with a little boiling water if it thickens too much on standing. Store chocolate sauce in refrigerator and bring to room temperature before serving.
For Mousse, combine sugar and coffee in a small saucepan, stir over medium heat for 5 minutes or until sugar dissolves, then boil for 3 minutes and remove from heat. Cool slightly. Using an electric mixer, whisk egg yolks until pale and thick and mixture holds a trail. With motor running, slowly pour hot coffee syrup onto yolks in a thin stream, whisk at high speed until mixture is cool, then stir in ground coffee and liqueur until just combined. Gently fold in cream, then divide amongst 4 chilled 200ml glasses and freeze for 8 hours or overnight. Serve frozen mousse with dark chocolate shavings on top and chocolate sauce served in shot glass on the side. Divine.
Recipe Courtesy of
Chef David Hopkins
Fish on Parkyn Restaurant
Mooloolaba
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