I needed a simple but delicious and impressive dessert to serve to friends (neighbours) who were coming over for dinner. I had told them I was going to
use them as guinea pigs get them to taste test a recipe for me. They LOVE coffee as much as I do and were very excited that I would be using espresso made by the gorgeous Lavazza Favola Plus Modo Mio I have been sent to create recipes with.
This post is part of the Lavazza Coffee Set Match Blogger Challenge. I used a Lavazza Intensamente Coffee Pod to make the espresso shot used in this recipe because the coffee had a well rounded, rich and full flavour, perfect for this recipe. Great tasting rich coffee flavour without being too overpowering.
You will need:
250ml strong espresso coffee
1 or 2 Tblsp sugar
1 1/2 tsp gelatine powder (or vegetarian equivalent)
6 Tblsp dark chocolate ganache
6 Tblsp thickened cream or mascapone
1 Tblsp icing sugar
Grated dark chocolate or nutmeg
In a heatproof jug whisk together the hot coffee and sugar until the sugar dissolves. Let it cool slightly then sprinkle over the gelatine and whisk until the gelatine has dissolved. Pour into two 1/2 cup or 4 1/4 cup capacity serving cups or glasses. Put them in the fridge until the jelly sets. This can take a few hours.
Stir together the cream or mascapone and icing sugar. Carefully spread a thin layer of chocolate ganace over the top of the jelly. Then put a dollop of the sweetened cream or mascapone on top. Grate over some dark chocolate or nutmeg then serve.
Remember: If you want to be in with a chance to win one the fantastic Lavazza Wimbledon prizes look out for promotional cups on takeaway Lavazza coffees, or enter the giveaway online at http://promotion.wimbledon.lavazza.com/
Prizes include six pairs of tickets to Wimbledon, 90 Lavazza A Modo Mio Favola Plus Wimbledon Limited Edition coffee machines and 500 sets of four exclusive espresso cups created especially for the tournament.