Recipe: Espresso Marcinno
This is a cross between a moccaccino and espresso martini all in a dessert glass, a great way to finish a festive meal. You can make this as strong as you like using FARM SHOP Espresso Martini ready to go blend. If you are feeding kids just leave it out.
Recipe courtesy of Mark Hix
Ingredients
For The Custard
- 2 egg yolks
- 50g caster sugar
- 1 tsp cornflour
- 450ml double cream
- 80g 70% dark chocolate, broken into small pieces
- 100ml FARM SHOP espresso martini
For The Topping
- 2 egg whites
- 30g caster sugar
- 1 tbls finely grated 70% dark chocolate or cocoa powder
Method
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Step 1
First make the custard: heat the cream in a saucepan and stir in the chocolate until it melts. Remove from the heat. In a separate bowl, whisk the egg yolks, sugar and cornflour together then slowly whisk in the cream mixture (otherwise you’ll end up with scrambled egg).
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Step 2
Return the mixture to the pan and stir over a low heat for 4-5 minutes until it’s thickened a little more. Leave to cool a little and pour into suitable sized serving glasses or coffee cups. Put them in the fridge for a couple hours or overnight, covered with a tray or clingfilm.
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Step 3
To serve, whisk the egg whites and sugar in a mixing machine or with an electric whisk until stiff, then spoon onto the custard and grate over the chocolate or dust with cocoa powder.