So my friend Lorne came up with this fabulous idea to make mini-desserts for the New Years Party. I am going to do a write-up on all the desserts I made. It was a lot of fun to come up with ideas and try to make different desserts. It was really nice to make a lot of little desserts and everyone loved trying lots of different desserts.
A little note about using gelatine. We get gelatine in a powder format in the US (in Europe and Australia you get it in sheets). To soften gelatine you sprinkle it over water and let it soak for about 4 minutes. I normally use a small cereal bowl so I get the maximum surface to sprinkle the gelatine.
For a couple of twists you can add a cocoa cream layer between layer 2 and layer 3. You can also reduce the amount of alcohol or increase especially if you want something more boozy!
This is a dessert especially for coffee lovers. I hope you enjoy it as much as my friends did.
For 12 5oz shot glasses. Approx prep time 1 hour
- 300 ml water
- 1 sachet instant espresso powder (I used a Starbuck’s sachet)
- 1/2 cup rum or whisky
- 1/2 packet gelatine (soaked in 1/2 cup of water)
- 2 tbsp sugar
- 1000 ml milk
- 6 tbsp cornstarch
- 4 tbsp instant coffee
- 4 tbsp sugar
- 300 ml heavy whipping cream
- 3 tbsp sugar
- 2 tbsp Kahlua
Chocolate block for chocolate shavings
Sprinkle the gelatine over the 1/2 cup of water and let it bloom. Heat the 300ml of water then add the espresso powder and sugar and stir to dissolve. Add the rum and then the gelatine and stir till the gelatine dissolves. Pour it carefully into the shot glasses. Let them cool on the counter and then refrigerate them while you continue to the next step.
Dissolve the cornstarch in about 100 ml of milk. Heat the rest of the milk, sugar and instant coffee until hot (not boiling). Add the cornstarch milk and lower the heat. Stir constantly until the mixture begins to thicken and then keep it on for 1-2 more minutes till it thickens a little more. Turn off the heat and stir occasionally as it cools so it does not form a skin. Once it is cool you can spoon it into the glasses or use a piping bag. Return to the refrigerator.
Whip the cream till it starts to thicken. Then slowly add the sugar until it just starts to form thick peaks. Add the Kahlua and fold into the cream. Spoon that over layer 2 or pipe it over layer 2.
Using micro-plane shave a block of chocolate onto the whipped cream. Refrigerate until ready to server.