EXPRESSO MARTINI COCKTAIL
Recipe by Warwick HIlli, Executive Chef at Kingston Heath Golf Club, Melbourne, Victoria, Australia
Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, visit www.golfkitchen.com
Kingston Heath’s take on a classic cocktail.
Ingredients – Part One
300 grams Belcolade Dark Chocolate Buttons
90 milliliters Water
60 grams Glucose Syrup
400 milliliters Pouring Cream
2 1/2 Silver Gelatine Leaves
25 milliliters Vodka
25 milliliters Kahlua
Preparation – Part One
Place chocolate buttons over low heat in a double boiler until melted.
Semi whip cream and set aside.
Place glucose and water in suitable size pot and bring to boil.
Combine the two and whisk until lump-free, stir in Vodka and Kahlua.
Place gelatine leaves in cold water until semi dissolved, drain most of the water then dissolve over low heat until melted with no lumps.
Mix into the chocolate.
Fold in the semi whipped cream
Pour/ladle into Martini or Champagne glasses, 1 cm from the top – gently tap down so its level.
Place into the fridge and start Part Two.
Ingredients – Part Two
Double shot of Fresh Espresso Coffee
50 grams Caster sugar
2 Egg Yolks
150 milliliters Pouring Cream
2 Silver Gelatine Leaves silver
Preparation – Part Two
Semi whip cream and set aside until later.
Boil the shot of coffee with ½ of the sugar for 2 minutes, let cool down.
In a bowl whisk the egg yolks with remaining sugar until dissolved.
Add the espresso to the egg mixture and cook over a double boiler on low heat until temperature reaches 60c.
Add the dissolved gelatine leaves, when cool, fold in semi whipped cream.
When part one is set, pour part two over the top.
Garnish with 3 coffee beans, as per photo.